Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish. Ready in 30 minutes!
I love tteokbokki. It is one of my favourite snacks to eat and I really enjoy the spicy mild version I share my on my blog which you can find here! But since my husband is not able to eat a lot of spicy foods, I decided to make a version that does not contain any spice at all using Jajang sauce!
This is my version of Jajang Tteokbokki. I decided to take my recipe for Jajangmyeon and use the sauce for Tteokbokki but I added some rice cakes and dried kelp for a more deeper flavour.
My jajang tteokbokki recipe is made in one pot and comes together in less than 30 minutes. It's simple and very delicious.
I know a lot of people have a lower spice tolerance and can't deal with the fiery flavour of the normal Tteokbokki. So I decided to come up with a version for those so they can actually enjoy rice cakes with a yummy jajang sauce.
This tteokbokki recipe calls for some specific ingredients that you can find at your Asian or Korean grocer, such as roasted black bean paste, dried kelp and fish cakes.
Black Bean Paste Rice cakes Fish Cakes Dried Kelp
What does it taste like?
Jajang Tteokbokki tastes like chewy soft rice cakes that are covered in a rich black bean sauce with hints of onion and green onion and a seafood flavour thanks to the kelp and fish cake.
Watch how I made this!
Other recipes you may like!
TTEOKBOKKI KOREAN RICE CAKES
RABBOKI KOREAN SWEET SPICY RAMEN
JAJANGMYEON BLACK BEAN NOODLES
JAPCHAE KOREAN SWEET POTATO NOODLES
KOREAN KIMCHI BIBIM GUKSU
For this recipe
You will need the following tteokbokki ingredients:
- 2 tbsp avocado oil
- 1 small cooking onion, finely diced
- ⅓ cup green onions, sliced into 1 inch pieces
- 2 cups water
- 2 tbsp cornstarch
- 1 cup fish cakes
- 4 pcs dried kelp
- 2 cups rice cakes
- ⅓ cup roasted black bean paste
Optional:
⅓ cup green onions, finely chopped
Sesame seeds
How to make Jajang Tteokbokki
- In a small bowl, mix together your water and cornstarch.
- In a medium size pot set over low heat, add your avocado oil. You want to ensure your oil is warmed.
- Then add in your roasted black bean paste. Fry it in the oil for 1 minute.
- Then add in your onion, green onions that are sliced in 1 inch pieces, and fish cakes. Give it a stir until everything is covered in the sauce.
- Pour in your cornstarch water and dried kelp into the pot. Mix altogether scraping the base of the pot. Allow this to boil and reduce to a simmer for 5 minutes or until sauce has thickened.
- Add in your rice cakes and mix into the sauce. Season with sugar. Boil this for 10 minutes until rice cakes are soft but chewy or fork tender.
- Transfer to a plate and sprinkle green onions and sesame seeds over top (optional).
Give it a try!
Well I hope you give my Jajang Tteokbokki recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my jajang tteokbokki and fish cake, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Jajang Tteokbokki (30-min. Recipe)
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion finely diced
- ⅓ cup green onion sliced into 1 inch pieces
- 2 cups water
- 2 tbsp cornstarch
- 1 cup fish ball
- 4 pcs dried kelp
- 2 cups Korean rice cakes
- ⅓ cup roasted black bean paste
Optional:
- ⅓ cup green onion finely chopped
- Sesame seeds
Instructions
- In a small bowl, mix together your water and cornstarch.
- In a medium size pot set over low heat, add your avocado oil. You want to ensure your oil is warmed.
- Then add in your roasted black bean paste. Fry it in the oil for 1 minute.
- Then add in your onion, green onions that are sliced in 1 inch pieces, and fish cakes. Give it a stir until everything is covered in the sauce.
- Pour in your cornstarch water and dried kelp into the pot. Mix altogether scraping the base of the pot. Allow this to boil and reduce to a simmer for 5 minutes or until sauce has thickened.
- Add in your rice cakes and mix into the sauce. Season with sugar. Boil this for 10 minutes until rice cakes are soft but chewy or fork tender.
- Transfer to a plate and sprinkle green onions and sesame seeds over top (optional).
NOTES
Christie, this is delicious! Love that it only takes 30 minutes to make, so easy! thank you so much for sharing it!
I love the addition of fish cakes to this dish! My eldest would enjoy this since he LOVES fish cakes and the cylindrical rice cakes! What a fantastic combo... I'm showing this to him right now!
Thanks Michelle! It's really good with the fish cakes along with the chewy rice cakes 🙂 And perfect for kids as it's not spicy.
This looks divine. Def want to try this sauce!
Thank you Rebecca!
This looks amazing! I am totally in love with the black bean onion sauce! 🙂
Thanks Sherri! It's such a treat.
I've never had this dish, but do love all the elements!! I know my husband and I would love it (not so sure about the Bugs, I'm not sure they are really my children because they don't currently care for Asian flavors. Someday, right??)! Those fish cakes and black bean sauce are calling me!!
Thanks Tasia! It was so delicious especially with the fish cakes and black bean sauce!
This is one amazing bowl filled with all sorts of tasty happiness. I love all the different flavors. Then the black bean paste and fish cakes give it the perfect finishing touch!