Rich and Savory Jjajang Tteokbokki
Jjajang Tteokbokki Recipe: A Perfect Snack for Kids (Inspired by Chef Lee Yeon-bok)
Experience the delightful taste of tteokbokki infused with a rich jjajang sauce. This dish features chewy rice cakes, savory pork, and tender fish cakes, making every bite a fun and flavorful adventure. It’s a unique twist on a classic Korean favorite that everyone will love! (Referenced from Chef Lee Yeon-bok’s recipe)
Main Ingredients- 250g Tteokbokki rice cakes (prepared into bite-sized pieces)
- 100g Minced or thinly sliced pork
- 2/3 Onion (thickly sliced)
- 1 Green onion (chopped)
- 2 sheets of Korean fish cake (sliced into bite-sized pieces)
Cooking Instructions
Step 1
First, prepare all the ingredients as listed in the recipe. Rinse the tteokbokki rice cakes under cold water. Slice the pork into bite-sized pieces or use ground pork. Thickly slice the onion and chop the green onion. Cut the fish cakes into bite-sized pieces as well.
Step 2
Heat a wide pan over medium heat and add 3 tablespoons of cooking oil. Add the chopped green onion, minced garlic, and minced ginger, and stir-fry for about 2 minutes until fragrant to release their aromas.
Step 3
Once the garlic starts to turn lightly golden, add the pork and stir-fry until it’s no longer pink. Continue to cook for about 3 minutes until the pork is nicely browned and cooked through.
Step 4
Now, add 1 tablespoon of soy sauce, 1 tablespoon of black bean paste, and the thickly sliced onion to the pan with the cooked pork. Stir-fry until the onion becomes translucent and softened, which also helps to mellow out the slight bitterness of the black bean paste.
Step 5
Add the sliced fish cakes, 1/2 tablespoon of soybean paste (or Hwangdook Jang), 1/3 tablespoon of chicken stock, 1.5 tablespoons of sugar, and 200ml of water to the pan. Mix everything well. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 8-9 minutes, or until the rice cakes are tender and the sauce has thickened.
Step 6
Once the desired consistency is reached, turn off the heat and serve. (Tip: For a thicker sauce, you can mix a little cornstarch or potato starch with water to create a slurry and stir it in during the last minute of cooking. This recipe was prepared without starch.) Serve with boiled eggs on the side for a more complete meal.
