Jjajang Tteokbokki (Non-Spicy)
Jjajang Tteokbokki are rice cakes in velvety black bean sauce. It’s a non-spicy variant of tteokbokki that is rich and satisfying for both kids and adults!
Servings: 2 people
Ingredients
- 1/2 tbsp Garlic Minced
- 1 stalk Scallions Chopped
- 1/2 of Whole Onion Minced
- 1/2 of Whole Zucchini Diced
- 50 grams Fish Cake Sliced into matchstick sizes
- 200 grams Rice Cake
- 100 grams Pork Belly or Pork Shoulder Minced
- 1 tbsp Vegetable or Canola Oil For sauteing
- 1 1/2 tbsp Black Bean Paste
- 1 tbsp Cookine Wine or Soju
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- Black Pepper To taste
- 1 cup Water For the sauce
- 1 tbsp Sugar
- 1 tbsp Potato Starch
- 2 tbso Water For the slurry
Instructions
- Prepare the ingredients by thawing the rice cakes, chopping/dicing the scallions, onion, and zucchini, chopping the fishcakes to matchstick sizes, and mincing the pork.
- In a pan, saute the garlic and scallions. Once fragrant, add the pork and saute well.
- Add the onion and zucchini and mix well.
- Make a well in the middle and add the black bean paste, fry for a bit then mix with the other ingredients.
- Add cooking wine, soy sauce, oyster sauce, and black pepper. Mix in the seasonings thoroughly.
- Add water, bring to a boil and taste.
- Add the fish cake and rice cake and cook for 3 minutes until the rice cakes are soft and chewy.
- Allow the water to reduce, meanwhile, make a slurry by combining potato starch and water.
- Add the slurry slowly and mix right away to thicken the tteokbokki.
- Once the sauce is nicely velvety, plate, serve hot, and enjoy!