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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.