Jajang Tteokbokki (Korean Rice Cakes with Black Bean Sauce)



300g Korean rice cakes (stick type) (soaked in water for 10 minutes and drained)

100g fish cakes (sliced)

60g cabbage (sliced)

40g carrot (sliced)

30g onion (sliced)

Black bean sauce:

1 tbsp fermented black bean (rinsed and drained)

1 tbsp chopped garlic

1 tbsp light soy sauce

1 tbsp cooking caramel

1 tbsp Chinese cooking wine

1 tsp extra virgin sesame oil

½ tsp concentrated chicken stock

1 tsp caster sugar

¼ tsp ground white pepper

¼ cup water


1 tbsp chopped spring onion

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Heat up a non-stick skillet with 1 tbsp of cooking oil. Saute the fermented black bean and chopped garlic until fragrant.
  2. Add in light soy sauce, cooking caramel, Chinese cooking wine, extra virgin sesame oil, concentrated chicken stock, caster sugar, ground white pepper and water. Stir to combine and bring to a boil.
  3. Add in onion, cabbage and carrot. Stir to combine and simmer for 1 minute.
  4. Add in fish cakes and rice cakes. Turn heat to low. Stir to combine and continue to simmer until the rice cakes turn soft and absorb most of the sauce.
  5. Dish out to a serving bowl. Garnish with chopped spring onion and toasted white sesame seeds. Serve.



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