Super Easy 10-Minute Jjajang Tteokbokki
Jjajang Tteokbokki in 10 Minutes: A Perfect Snack Recommendation for Summer Vacation!
Today, I’m sharing a super easy and quick Jjajang Tteokbokki recipe that you can make in just 10 minutes. It’s so simple, anyone can follow along!
Ingredients- 2 blocks of solid Jjajang paste (Nongshim Jjajang Beombuk or similar)
- 2.5 cups of water (using a paper cup as measurement)
- Tteokbokki rice cakes (300g, refrigerated or frozen)
- 1 medium onion
- A handful of glass noodles (adjust to preference, optional)
Cooking Instructions
Step 1
First, prepare the tteokbokki rice cakes and glass noodles. Rinse the rice cakes lightly under running water and set aside. For the glass noodles, place them in a large bowl, cover with plenty of water, and soak for about 10 minutes. If you don’t like glass noodles, you can omit them.
Step 2
Wash and peel the onion. Then, dice it or cut it into thin strips, whichever you prefer. Feel free to prepare it according to your taste.
Step 3
Once the onion is prepped, it’s time to start cooking. Heat a pan over medium-low heat and add a little cooking oil. Let it preheat for about 10 seconds.
Step 4
Add only the sliced onion to the preheated pan and stir-fry. It’s important to sauté the onion until it becomes lightly golden and its natural sweetness is released, without adding any salt or seasoning at this stage.
Step 5
Once the onion starts to turn golden brown, pour 1.5 cups of water (measured with a paper cup) into the pan. Bring the water to a gentle boil.
Step 6
When the water is boiling, drop the 2 blocks of solid Jjajang paste directly into the boiling water.
Step 7
Solid Jjajang paste dissolves easily with heat, so you don’t need to stir vigorously. I used Nongshim’s solid Jjajang paste, and I find it much thicker, easier to dissolve in water, and more flavorful than powdered Jjajang, making it taste even better. Feel free to use your preferred brand.
Step 8
Gently stir with a spatula or spoon to dissolve the Jjajang paste completely, ensuring it doesn’t stick to the bottom of the pan.
Step 9
Drain the soaked tteokbokki rice cakes, then add them to the pan.
Step 10
Bring the mixture to a boil again with the rice cakes added. Let it simmer so the rice cakes absorb the sauce nicely.
Step 11
Once the rice cakes are somewhat cooked, add another 1 cup of water (measured with a paper cup). Taste the sauce, and if it feels too salty for your liking, you can add a little more water. Using a total of 2.5 cups of water ensures that even frozen rice cakes will become chewy and tender.
Step 12
When the Jjajang sauce has thickened to your liking and is well combined with the rice cakes, poke a rice cake with a chopstick to check if it’s cooked through. Once the rice cakes are done, add the drained glass noodles. Similar to the rice cakes, make sure to drain the glass noodles thoroughly before adding them to prevent the sauce from becoming too watery.
Step 13
Simmer for another 1-2 minutes after adding the glass noodles, and your delicious Jjajang Tteokbokki is ready!
Step 14
Before turning off the heat, make sure the glass noodles are fully cooked. Glass noodles don’t taste good when undercooked, so turn off the heat only when they are perfectly tender to enjoy the best flavor.
