Easy & Quick Jajang Tteokbokki
Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish.
Ingredients
- 2 cups Korean rice cakes
- ⅓ cup Korean roasted black bean paste
- 2 cups stock chicken stock, anchovy stock or water
- 1 cup fish ball or fish cake sheets cut into triangles
- 2 tablespoon vegetable oil or any neutral oil
- 1 onion finely diced
- 2 green onion sliced into 1 inch pieces
- 1 tablespoon oyster sauce add more to taste
- 1 tablespoon white granulated sugar
- 2 tablespoon cornstarch
Optional Garnish
- 1 green onion finely chopped
- sesame seeds
Instructions
- In a large bowl, soak your rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.
- In a small bowl, mix together your stock and cornstarch. Set aside.
- Heat vegetable oil in a large pan on medium heat.
- Fry your roasted black bean paste in the oil for 1 minute constantly stirring it.
- Then add in onion, green onions and fish cakes. Mix until well combined.
- Pour in cornstarch stock mixture. Mix until combined. Bring to a boil and reduce to a simmer for 5 minutes on medium heat or until sauce has thickened.
- Mix in rice cakes. Season with sugar and oyster sauce. Simmer for 10 minutes until rice cakes are soft but chewy or fork tender.
- Garnish with green onions and sesame seeds over top (optional).
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Nutrition
Calories: 1103kcal | Carbohydrates: 208g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Sodium: 82mg | Potassium: 859mg | Fiber: 12g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 4mg