Description
Enjoy a delicious, comforting vegan Korean classic with this Jjajang Tteokbokki recipe. Featuring chewy rice cakes smothered in a rich, garlicky black bean sauce, this dish is perfect for those seeking a non-spicy, one-pan meal packed with bold flavor. Made with just 7 simple ingredients, it’s quick to prepare and perfect for a satisfying lunch or dinner.
Ingredients
Base Ingredients
- 1 tbsp (15 ml) oil
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 3 tbsp (45 g) black bean sauce
- 3 tbsp (37 g) sugar
- 1/2 tsp (2 ml) soy sauce
- 14 ounces (400 g) Korean rice cakes
- 1/2 onion, sliced
- 2 cups (500 ml) water
Garnish
- Toasted sesame seeds to sprinkle
- Additional chopped green onions for garnish
Instructions
- Heat the oil and aromatics: Heat a tablespoon of oil in a large skillet over medium heat until hot. Add the minced garlic and chopped green onions, cooking for about 2 minutes until fragrant.
- Cook the sauce base: Stir in the black bean sauce, sugar, and soy sauce. Cook this mixture for another 2 minutes, stirring regularly to develop depth of flavor.
- Add rice cakes and vegetables: Add the uncooked Korean rice cakes, sliced onion, and water to the skillet. Stir gently to combine all ingredients evenly.
- Simmer until tender: Bring the mixture to a simmer over medium heat. Let it cook uncovered for 15-17 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens to a rich consistency.
- Finish and serve: Once the rice cakes are fork-tender and the sauce has thickened, remove the pan from the heat. Sprinkle with toasted sesame seeds and garnish with additional chopped green onions before serving for a fresh pop of color.
Notes
- Use fresh Korean rice cakes (tteok) for best texture; if they are refrigerated, soak in warm water for 10 minutes before cooking.
- Adjust sweetness by adding more or less sugar to suit your taste.
- For a gluten-free version, ensure the black bean sauce and soy sauce are certified gluten-free.
- To add heat, sprinkle in some gochugaru (Korean chili flakes) or use a spicy black bean paste variant.
- Serve immediately for best texture; leftovers can be refrigerated and gently reheated with a splash of water.
