Korean Jjajang Tteokbokki
Jjajang tteokbokki cooks chewy rice cake sticks in a sauce of black bean paste (chunjang) stir-fried with ground pork, onion, and cabbage. Pre-frying the chunjang in oil removes its raw bitterness and leaves a balanced sweet-salty umami that clings thickly to the rice cakes. Unlike standard gochujang-based tteokbokki, there is no chili heat - the dominant flavor is the deep, roasted black bean paste enriched by rendered pork fat. Julienned cucumber on top adds a fresh, crunchy counterpoint.
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Instructions
- 1
Blanch rice cakes in boiling water for 1 minute and drain.
- 2
Stir-fry ground pork in oil, then add onion and cabbage.
- 3
Add black bean paste and sugar, stir-fry for 1 minute to develop flavor.
- 4
Pour in water, bring to a boil, add rice cakes, and simmer for 5-6 minutes.
- 5
Once the sauce thickens, remove from heat and serve immediately.
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