Spicy & Chewy Jjolmyeon Tteokbokki (Jjolbokki)
A Nostalgic and Delicious Jjolmyeon Tteokbokki Recipe
Remember the classic tteokbokki from your favorite Korean snack bar? This Jjolmyeon Tteokbokki, also known as Jjolbokki, combines the delightful chewiness of jjolmyeon noodles with the sweet and spicy flavors of tteokbokki sauce. It’s a perfect nostalgic dish to make at home. Let’s dive into this unique and satisfying recipe!
Main Ingredients- 2 portions Jjolmyeon noodles (separate strands and rinse in cold water)
- 200g Jorangi Tteok (rice cakes, thawed or soaked in water)
Sauce & Vegetables- 1/2 Tbsp Dried Anchovy Powder
- 1/3 Tbsp Dried Shrimp Powder
- 1/2 Tbsp Dried Shiitake Mushroom Powder
- 1 Onion (sliced into strips)
- 1/4 Carrot (sliced into strips)
- A handful of Cabbage (cut into bite-sized pieces)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1/2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup, adjust to taste)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Dried Anchovy Powder
- 1/3 Tbsp Dried Shrimp Powder
- 1/2 Tbsp Dried Shiitake Mushroom Powder
- 1 Onion (sliced into strips)
- 1/4 Carrot (sliced into strips)
- A handful of Cabbage (cut into bite-sized pieces)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1/2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup, adjust to taste)
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Gently separate the strands of the jjolmyeon noodles so they don’t clump together. Rinsing them under cold water can enhance their chewy texture.
Step 2
In a deep pot or pan, combine the anchovy powder, shrimp powder, and shiitake mushroom powder. Add 3 cups (approx. 600ml) of water and bring to a rolling boil over high heat to create a flavorful vegetable broth. (Alternatively, you can use pre-made anchovy or kelp broth for convenience.)
Step 3
Once the broth is boiling, reduce the heat to medium-low. Stir in the gochujang, gochugaru, minced garlic, maesilcheong, and mirin. Whisk well to dissolve the seasonings and create a smooth sauce. Ensure there are no lumps.
Step 4
Add the prepared jjolmyeon noodles and jorangi tteok to the simmering sauce. Stir gently to prevent the rice cakes from sticking together, and cook over medium heat for about 5 minutes, or until the noodles are tender and the rice cakes are soft and chewy.
Step 5
Now, add the vegetables: sliced onion, carrot, and cabbage. Stir and cook together until the vegetables are slightly softened. (Don’t worry too much about the exact order of adding ingredients; you can adjust it based on how you like your vegetables cooked.)
Step 6
Finally, stir in the oligodang for a touch of sweetness and drizzle with sesame oil for a nutty aroma. Mix everything well to combine. Your delicious Jjolmyeon Tteokbokki (Jjolbokki) is ready! Serve immediately while warm.
