Cooked - Easy & Quick Jajang Tteokbokki

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Easy & Quick Jajang Tteokbokki

2.0

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 tbsp vegetable oil (or any neutral oil)

1 small onion (finely diced)

2 green onion (sliced into 1 inch-long pieces)

1 tbsp oyster sauce (add more if needed (or sub with vegetarian stir-fry sauce))

1 tbsp white granulated sugar (add more if needed)

2 tbsp cornstarch (or potato starch)

1 green onion (finely chopped for garnishing)

½ tsp sesame seeds (for garnishing)

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!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇰🇷Korean

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 56 weeks ago

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