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Tteokbokki with Jajang Sauce

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Adjust Servings:
1 cup Steak Sauce
1/4 cup Boneless skinless chicken thighs store-bought or homemade
1/4 cup Jasmine rice
1/4 cup Fesh dill
1/4 cup Fresh mint
1/4 cup Fresh parsley
1/4 cup Preserved grape leaves
1/4 cup Uncooked long-grain rice
1 teaspoon
to taste
to taste Dried oregano

Nutritional information

40 grams
Total carbohydrate
10 grams
Total fat
10 grams
2 grams

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Tteokbokki with Jajang Sauce

  • Vegan

Enjoy your homemade Tteokbokki with Jajang Sauce and you can add also meat or seafood (shrimps, squid, etc) to make a more complete dish.

  • 30 minutes
  • Serves 2
  • Easy




Tteokbokki with Jajang Sauce is a delicious fusion of two beloved Korean dishes: Tteokbokki and Jajangmyeon. Tteokbokki consists of chewy rice cakes simmered in a spicy and slightly sweet gochujang (Korean red chili paste) sauce, while Jajangmyeon features noodles in a rich black bean sauce. Combining these two flavors creates a unique and satisfying dish. Here’s a description of Tteokbokki with Jajang Sauce:


  • Tteokbokki Rice Cakes: Soft and chewy rice cakes are the main component of Tteokbokki. You can use fresh or frozen rice cakes depending on availability.
  • Jajang Sauce: The Jajang sauce is made with black bean paste (chunjang or jajang), minced pork or beef, onions, garlic, sugar, and sometimes a bit of soy sauce. It’s a savory and slightly sweet sauce with a rich umami flavor.
  • Gochugaru (Korean Red Chili Flakes): Gochugaru is used to add a touch of spice and color to the dish. The level of spiciness can be adjusted to your preference.
  • Additional Vegetables: Some variations of Tteokbokki with Jajang Sauce include vegetables like diced potatoes, zucchini, and carrots.
  • Sesame Oil: Sesame oil is used for sautéing and adding flavor to the dish.
  • Sugar: A bit of sugar is added to balance the flavors and provide a touch of sweetness.


Here’s how to make Tteokbokki with Jajang Sauce:

  1. Prepare the Tteokbokki Sauce: In a large pan or wok, heat sesame oil and sauté minced pork or beef until it’s cooked through. Add chopped onions and garlic and continue to cook until the onions become translucent.
  2. Add Black Bean Paste: Stir in the black bean paste (chunjang or jajang) and gochugaru, and continue to cook for a few more minutes until the mixture is well combined and fragrant.
  3. Add Vegetables: If you’re using additional vegetables like diced potatoes, zucchini, or carrots, add them to the pan and sauté for a few more minutes.
  4. Simmer with Tteokbokki Rice Cakes: Add the Tteokbokki rice cakes to the pan and stir to coat them with the sauce. Pour in water or broth to cover the rice cakes, and bring the mixture to a simmer.
  5. Simmer Until Cooked: Continue to simmer until the rice cakes are tender and the sauce has thickened to your liking. Adjust the seasoning with sugar and soy sauce if necessary.
  6. Serve: Transfer the Tteokbokki with Jajang Sauce to a serving dish and enjoy while it’s hot. You can garnish it with chopped green onions or sesame seeds for extra flavor and presentation.

Tteokbokki with Jajang Sauce is a delightful fusion dish that brings together the best of both worlds – the spicy and chewy texture of Tteokbokki and the savory richness of Jajangmyeon. It’s a comforting and satisfying dish that’s sure to be a hit among fans of Korean cuisine.



Soak the rice in warm water for 15-20 minutes, or until they become soft. Drain and set aside.


In a pan, heat the sesame oil over medium heat. Add the diced onion, zucchini, carrots, bell pepper, and mushrooms. Cook until the vegetables are slightly softened, about 5-7 minutes.


Add the jajang sauce and stir to coat the vegetables evenly.


Add the rice cake and stir gently to combine. Cook for an additional 5-7 minutes, or until the rice cake are heated through and the sauce has thickened.


Season with salt and pepper to taste.


Garnish with diced green onion and serve hot.


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