Easy & Quick Jajang Tteokbokki
Jajang Tteokbokki. If you love Korean rice cakes, then you'll love them in a delicious roasted black bean sauce with flavorful fish cakes. It's the perfect snack or side dish that is ready in 30 minutes! It's also not spicy at all.
Ingredients
- 2 cups Korean rice cakes
- ⅓ cup Korean roasted black bean (aka chunjang)
- 2 cups anchovy stock or dashi or chicken stock
- 7.05 oz fish cakes or fish balls / fish cake sheets sliced
- 2 tablespoon vegetable oil or any neutral oil
- 1 small onion finely diced
- 2 green onion sliced into 1 inch-long pieces
- 1 tablespoon oyster sauce add more if needed (or sub with vegetarian stir-fry sauce)
- 1 tablespoon white granulated sugar add more if needed
- 2 tablespoon cornstarch or potato starch
- 1 green onion finely chopped for garnishing
- ½ teaspoon sesame seeds for garnishing
Instructions
- In a large bowl, soak the rice cakes in warm water for at least 5-10 minutes to acclimate them. Strain and set aside.
- In a small bowl, mix together anchovy stock and cornstarch. Set aside.
- Heat vegetable oil in a large non-stick pan on medium heat.
- Fry the 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.
- Stir in cornstarch stock mixture until combined with other ingredients. Bring to a boil and reduce to a simmer for 5 minutes on medium heat or until sauce has thickened.
- Mix in strained rice cakes. Season with sugar and oyster sauce to taste. Simmer for 5-10 minutes until rice cakes are soft but chewy or fork tender. Remove off heat.
- Garnish with more green onions and sesame seeds and enjoy!
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Nutrition
Calories: 424kcal | Carbohydrates: 29g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 1247mg | Potassium: 350mg | Fiber: 3g | Sugar: 14g | Vitamin A: 688IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg