STREET FOOD · Medium · 30 min
Jjajang Tteokbokki Recipe — Black Bean Sauce Rice Cakes
By Tteokbokki Curator
How to make jjajang tteokbokki: fry chunjang with pork and onion, then braise rice cakes in glossy black-bean sauce. Cucumber on top.
TL;DR
Fry the paste in oil before any liquid or it stays raw and bitter. Pork, onion, zucchini, stock, then tteok. Sugar rounds the bitter. Longer method: /blog/jjajang-tteokbokki-recipe/.
Prep 15 minCook 15 minServes 4
Ingredients
- 400g tteok, 100g pork belly diced
- 3 Tbsp chunjang, 1 onion, 1 zucchini, 2 cups stock
- 1 Tbsp sugar, oil
Steps
- Fry chunjang in oil 2 min until fragrant.
- Add pork 2 min, onion/zucchini 2 min, stock, simmer.
- Add tteok 8 min until glazed; sugar to round bitter.
- Top cucumber julienne.
Tips
- Fry paste before liquid or it stays raw and bitter.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- Rice-cake storage (tteok.ai) →Fresh vs refrigerated vs frozen garae — before you set the sauce.