Photograph of the finished Jajang tteokbokki

Korea · Bánh gạo xào tương đen Jajang tteokbokki

Jajang tteokbokki

35 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mochi rice cakes Mochi rice cakes 2.6 lb
  • Photograph of Korean black bean paste (chunjang) Korean black bean paste (chunjang) 7.1 oz
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Winter melon Winter melon 1.1 lb
  • Photograph of Oil Oil ¾ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Cucumber Cucumber 8.5 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the rice cakes in cold water for 1 hour, then drain.
  2. 2 Fry the chunjang paste in oil over low heat for 5 minutes, then drain off the oil to remove the bitterness of the raw paste.
  3. 3 Sauté diced pork with onions and zucchini for 8 minutes.
  4. 4 Pour in the fried sauce, stir for 4 minutes, then add 250 ml of water.
  5. 5 Add the rice cakes and cook for 8 minutes until they are soft and chewy.
  6. 6 Mix cornstarch to thicken the sauce, then drizzle with sesame oil and sprinkle with shredded cucumber.
Start cooking