March 21, 2023

Jjajang Tteokbokki | 짜장 떡볶이

by maria

A spin on Jjajangmyeon, black bean noodles.


┃ yield — 2
  • 250g rice cakes
  • 1/4 cup chunjang
  • 2 spring onions
  • 2 🧄 cloves
  • Black pepper
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1/4 cup neutral oil
  • 100g mixed fish cakes 🐠
  • 400ml chicken or vegetable stock


┃ ◕ — 25m
  1. Chop the spring onions and garlic in thin slices. Then fry for a few minutes in the oil until deliciously fragrant and browned. When ready discard the greens and keep the oil in the pan.
  2. Add the black bean sauce (chunjang) to the oil and cook it until the black bean starts to separate into a solid-ish paste. At this point take out the paste and store the oil for future use (should have delicious aroma).
  3. Add the soy sauce to the hot pan and let it caramelize for a few moments. Then add the stock, rice cakes, black bean paste, sugar and black pepper. Let it cook for a couple of minutes and then add the fish cakes (these should take a bit less to cook).
  4. Let it cook until it has reached your preferred  consistency (I like it not too thick). When ready serve in bowls.



I like to add thinly sliced cucumber matchsticks, sesame seeds, fried or boiled eggs, gochugaru.



You can find black bean sauce in asian supermarkets, I use Jinmi Chunjang Jjajang Sauce.

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© Maria Carrasco