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 1.3 lb
  • Photograph of Korean black bean paste (chunjang) Korean black bean paste (chunjang) 4.2 oz
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Zucchini Zucchini 8.5 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Oil Oil ½ cup

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