This jjajang tteokbokki, also known as black bean sauce tteokbokki, features chewy rice cakes cooked in a rich and umami black bean sauce. A versatile side dish or snack that is ready in 30 minutes. This version of tteokbokki is also non-spicy, making it great for those with a lower spice tolerance!
Traditional gochujang tteokbokki can be pretty spicy; hence this jjajang tteokbokki is a good alternative for those sensitive to heat! This unique and delicious combination of flavors and texture will leave you craving more.
💚Why you will love this recipe
- Rich, saucy, and packed with flavors
- A non-spicy version of tteokbokki that can be enjoyed by kids and adults alike
- An easy one-pan dish that is ready in 30 minutes
- Comfort food that can be served as a main dish, appetizer, or snack
🤔What is jjajang tteokbokki
Tteokbokki, also known as Korean rice cakes, is a popular Korean street food. There are various variations of tteokbokki available. The most common type of tteokbokki is gochujang tteokbokki, which features rice cakes cooked in a spicy and savory Korean chili sauce.
In this recipe, we will be making jjajang tteokbokki instead using chunjang. Chunjang is a Korean fermented black bean paste that is umami, earthy, and savory with a hint of sweetness. One of the most popular Korean recipes that utilize this condiment is jjajangmyeon.
Unlike regular gochujang tteokbokki, this jjajang version is spice-free, making it an excellent choice for those who can’t tolerate heat.
🧄What you will need
📃Ingredient notes and substitutions
- Rice cakes - You can use fresh, refrigerated, or frozen Korean rice cakes. They can be found at your local grocery (usually in the refrigerated aisle) or Asian market. Or, you can get your rice cakes through an online retailer.
- Chunjang - A Korean fermented black bean paste. Similarly, you can find it in a grocery (usually in the International aisle) or your local Asian market. I typically purchase my chunjang online.
- Maple syrup - Can be substituted with other liquid or granulated sweetener, like agave syrup, table sugar, or cane sugar.
🔪How to make
Soaking rice cakes - If you use frozen or refrigerated rice cakes, soak them in warm water for 10-15 minutes to soften.
Making cornstarch slurry - Combine cornstarch with two tablespoons of water. Stir to mix, and set aside for later use.
Frying chunjang - Heat a tablespoon of oil in a pan. Add black bean paste and fry for a minute.
Sauteing aromatics - Add garlic and fry for a minute until fragrant.
Making jjajang sauce - Add water, cornstarch mixture, and maple syrup. Stir to mix, and bring the mixture to a simmer. Simmer for 3-4 minutes or until the sauce has thickened slightly.
Adding rice cakes - Add rice cakes to the pan, and cook for 5-10 minutes, or until the rice cakes are soft. You might need to cook longer if your rice cakes are particularly dry. Serve and enjoy your jjajang tteokbokki while hot!
✔Helpful tips
- Adjust the amount of chunjang - This recipe is on the milder side. If you prefer a bolder flavor profile, increase the amount of chunjang used up to ⅓ cup.
- More umami - Instead of water, use kelp dashi, vegetable broth, or anchovies broth.
- Storing leftover - Leftover jjajang tteokbokki can be refrigerated for up to 3 days. Simmer your leftover on the stove for a couple of minutes before serving. Add a splash of water if the mixture is too dry.
✨Variations/add-ins
For a thinner sauce - The sauce is quite thick for this jjajang tteokbokki. If you prefer that your sauce be thinner, reduce cornstarch to 1-1 ½ tablespoons.
Add protein - To make this a more satisfying meal, add a source of protein like smoked tofu, baked tempeh, or chunks of vegan chicken breast. If not vegan, you can also do shredded chicken, boiled eggs, or fish cakes.
Veggies - Bump up the fiber and nutrient content of this non-spicy tteokbokki by adding some veggies like shredded cabbage, zucchini, or sliced mushrooms.
Make it spicy - If you are a spice-lover (like me), add a generous pinch of gochugaru (Korean red chili flakes) or regular red pepper flakes.
❔Commonly asked questions
Both chunjang and jjajang can be used interchangeably and refer to the same thing: a Korean fermented black bean paste. However, in some contexts, chunjang refers to a condiment (black bean sauce), while jjajang means a dish, like jjajangmyeon or jjajang tteokbokki.
It is common practice to fry chunjang in some oil before using it. This helps eliminate some of its bitterness and raw taste, which some people might find unpleasant.
The most common type of tteokbokki, the gochujang tteokbokki, is moderately spicy as chilies are the base ingredient in the sauce. Sometimes, gochugaru (Korean red chili flakes) are added to further dial up this dish's heat.
However, some variations of tteokbokki, like gungjung tteokbokki and jjajang tteokbokki, are naturally spice-free.
🍽More vegan Korean recipes
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📖 Recipe
Jjajang Tteokbokki (non-spicy)
Ingredients
- 2 tablespoons cornstarch *
- ¼ cup chunjang (korean black bean sauce)
- 3 cloves garlic minced
- 2 cups water
- 2 tablespoons maple syrup or other sweetener
- 17 oz Korean rice cakes
- 2 teaspoons sesame oil
- salt to taste
Instructions
- If you are using frozen or refrigerated rice cakes, soak them in warm water for 10-15 minutes. Drain and set aside.
- Mix cornstarch with 2 tablespoons of water and stir to mix. Set aside.2 tablespoons cornstarch
- Heat up a tablespoon of canola oil (or other neutral tasting oil) in a non-stick pan/cast iron skillet on medium heat. Once pan is heated, add in chunjang and fry for 1-2 minutes.¼ cup chunjang
- Then, add in garlic and saute for another 1 minute until fragrant.3 cloves garlic
- Add in water, cornstarch mixture and maple syrup. Bring it to a boil, then lower heat to a gentle simmer. Let it cook for 3-4 minutes, or until sauce has thicken.2 cups water, 2 tablespoons maple syrup
- Add in rice cakes next and cook for 5-10 minutes, or until rice cake have softened and is fork tender. Remove from heat and stir in sesame oil. Give it a taste and season with salt, if needed. Your jajang tteokbokki is ready to be served!2 teaspoons sesame oil, salt, 17 oz Korean rice cakes
Notes
- Adjust the amount of chunjang - This recipe is on the milder side. If you prefer a bolder flavor profile, increase the amount of chunjang used up to ⅓ cup.
- More umami - Instead of water, use kelp dashi, vegetable broth, or anchovies broth.
- Storing leftover - Leftover jjajang tteokbokki can be refrigerated for up to 3 days. Simmer your leftover on the stove for a couple of minutes before serving. Add a splash of water if the mixture is too dry.
- For a thinner sauce - The sauce is quite thick for this jjajang tteokbokki. If you prefer that your sauce be thinner, reduce cornstarch to 1-1 ½ tablespoons.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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