Photograph of the finished Jjajang tteokbokki

Korea · Bánh gạo sốt tương đen Jjajang

Jjajang tteokbokki

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 600 g
  • Photograph of Korean black bean paste (chunjang) Korean black bean paste (chunjang) 120 g
  • Photograph of Pork Pork 320 g
  • Photograph of Onion Onion 2
  • Photograph of Zucchini Zucchini 240 g
  • Photograph of Potato Potato 320 g
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Fry the chunjang (black bean paste) in oil over low heat for 2 minutes to remove the bitterness; this is a mandatory step.
  2. 2 Soak the rice cakes until soft, then drain.
  3. 3 Sauté the diced pork until cooked through, then add the onions, potatoes, and zucchini.
  4. 4 Pour in the fried black bean paste, stir well, add enough water to cover, and cook for 10 minutes until the vegetables are tender.
  5. 5 Mix cornstarch with water and pour it into the sauce to thicken it, then add the rice cakes and stir for another 3 minutes.
Start cooking