Name: Jajang tteokbokki
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Tteokbokki rice cakes — 300 g; Chunjang (Korean black bean paste) — 40 g; Onion — 100 g; Green cabbage — 100 g; Spring onion — 30 g; Neutral oil — 15 ml; Sugar — 10 g; Water — 350 ml

01 / Before you start

Ingredients

2 servings

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Separate the rice cakes. If firm from refrigeration, soak in cool water for 10 minutes, then drain. Fresh soft rice cakes can go straight into the sauce; follow package thawing directions for frozen ones.
Step 1 ✓
Step 2

Dice the onion and cabbage into 1 cm pieces, and slice the scallion. Keep the scallion separate. Measure the chunjang, sugar and 350 ml water before heating the pan.
Step 2 ✓
Step 3

Warm 15 ml oil in a skillet over medium-low heat. Stir in 40 g raw chunjang and fry gently for 1–2 minutes, keeping it moving. If the paste is sold already fried, simply warm it briefly.
Step 3 ✓
Step 4

Add onion and cabbage. Stir-fry for about 3 minutes until the onion starts to soften and the vegetables are coated. Reduce the heat if the paste catches on the pan.
Step 4 ✓
Step 5

Pour in 350 ml water, stir to loosen the paste, then add drained rice cakes and 10 g sugar. Bring to a gentle simmer and cook 8–10 minutes, stirring often so the rice cakes do not stick.
Step 5 ✓
Step 6

Taste a cooled rice cake: the center should be soft and chewy. Simmer 1–2 minutes more for a sauce that coats a spoon, or add a little water if too thick. Stir in scallions and serve immediately.
Step 6 ✓