Delicious Black Bean Tteokbokki plated with vibrant garnishes.

Black Bean Tteokbokki

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why make this recipe

Black Bean Tteokbokki is a tasty and satisfying dish that combines the chewy delight of Korean rice cakes with rich black bean sauce. It’s a fun and filling meal that’s perfect for sharing. This dish is easy to make and offers a unique twist on traditional tteokbokki, making it a great option for a quick meal or a snack.

how to make Black Bean Tteokbokki

Ingredients:

  • Korean rice cakes
  • Black bean paste (jajang)
  • Onion
  • Fish cakes
  • Water
  • Green onions
  • Sugar
  • Garlic
  • Oil

Directions:

  1. In a pan, heat oil over medium heat and sauté chopped onions until translucent.
  2. Add in the black bean paste and cook for a few minutes.
  3. Pour in water and bring the sauce to a simmer.
  4. Add the fish cakes and cook until they are heated through.
  5. Add the rice cakes and stir to coat them in the sauce; cook until the rice cakes are tender.
  6. Adjust sweetness with sugar if desired.
  7. Serve hot, garnished with chopped green onions.

how to serve Black Bean Tteokbokki

Serve Black Bean Tteokbokki hot right from the pan. It works great as a main dish or a snack. Garnish with chopped green onions for added freshness and color. You can also pair it with a side of pickled radish for extra crunch.

how to store Black Bean Tteokbokki

If you have leftovers, let them cool down, then store them in an airtight container in the fridge. They can be kept for about 2-3 days. To reheat, warm them up in a pan with a splash of water or microwave until heated through.

tips to make Black Bean Tteokbokki

  • Use fresh rice cakes for the best texture.
  • Adjust the amount of black bean paste to match your taste preference.
  • Adding more vegetables like bell peppers or carrots can enhance flavor and nutrition.
  • If you enjoy extra spiciness, feel free to add chili flakes or spicy sauce.

variation

You can modify this recipe by using different sauces like gochujang for a spicy kick or adding protein like chicken or tofu for variety.

FAQs

1. Can I use dried rice cakes?
Yes, but make sure to soak them in water for a few hours before using to soften them.

2. Is black bean paste very salty?
Black bean paste can be salty, so you might want to adjust the amount you use or add a bit of sugar to balance the flavors.

3. Can I make this dish vegan?
Yes, simply omit the fish cakes or replace them with tofu or additional vegetables for a vegan-friendly option.

Black Bean Tteokbokki

A tasty and satisfying dish that combines chewy Korean rice cakes with rich black bean sauce, perfect for sharing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g Korean rice cakes Use fresh for the best texture.
  • 200 g Black bean paste (jajang) Adjust quantity to taste.
  • 1 large Onion, chopped Sauté until translucent.
  • 150 g Fish cakes, sliced Can be replaced with tofu for a vegan option.
  • 1 cup Water For simmering the sauce.
  • 2 stalks Green onions, chopped For garnish.
  • 1 tbsp Sugar Adjust sweetness if desired.
  • 2 cloves Garlic, minced For flavor.
  • 2 tbsp Oil For sautéing.

Method
 

Preparation
  1. In a pan, heat oil over medium heat and sauté chopped onions until translucent.
  2. Add in the black bean paste and cook for a few minutes.
  3. Pour in water and bring the sauce to a simmer.
  4. Add the fish cakes and cook until they are heated through.
  5. Add the rice cakes and stir to coat them in the sauce; cook until the rice cakes are tender.
  6. Adjust sweetness with sugar if desired.
  7. Serve hot, garnished with chopped green onions.

Notes

Serve hot right from the pan. It can be paired with a side of pickled radish for extra crunch. Leftovers can be stored in an airtight container in the fridge for 2-3 days.