Jjajang tteokbokki, also known as black bean tteokbokki, features chewy rice cakes cooked in a rich and velvety black bean sauce. Simple to prepare, it is ready in 30 minutes. This non-spicy tteokbokki is also great for those with a lower spice tolerance!
It is a versatile side dish that goes well with various mains, with my favorite including kimchi jjigae and gochujang tofu. I also love enjoying it as it is, adding in a few tofu dumplings and boiled eggs to make a satisfying meal.
Although I love my classic vegan tteokbokki, I know not everyone loves spices as much as I do. Hence, this variation of jjajang tteokbokki is the perfect alternative - you still get to enjoy the addictive chewy rice cakes but coated with a rich and flavor-packed black bean sauce instead!
If you prefer a more authentic version of jjajangmyeon, I recommend checking out my vegan black bean noodles instead.
💚Why you will love jjajang tteokbokki
- A comforting dish with bouncy rice cakes and umami black bean sauce that will have you coming back for seconds
- Easy to make - minimal prep needed, one-pan, ready in 30 minutes
- Highly versatile - Feel free to use veggies on hand or add other ingredients
- Non-spicy, making it kid-friendly!
🧄What you will need
- Rice cakes (tteok) - Either fresh, refrigerated, or frozen will work, with the cylindrical rice cakes (Garaetteok) preferred. Get it from the refrigerated aisle of groceries, Asian market, or online.
- Chunjang - Korean fermented black bean paste. Find them in the international aisle of your local grocery, Asian markets, or online.
- Maple syrup - Can be substituted with other liquid sweeteners.
✨Variations and add-in ideas
- Make it more umami - Substitute water with kelp dashi, vegetable broth, or anchovy stock.
- Vegetables - You can add some vegetables to this dish to bump up the nutrient content. Some of my go-tos include cabbage, zucchini, and mushrooms of any kind.
- Bump up the protein - Add a source of protein, such as seared chicken breast, fish cakes, or 1-2 boiled eggs on top. For plant-based options, I recommend going for tofu or meat substitutes like my Instant Pot seitan or slices of vegan steak.
- Make it spicy - For my spice lovers, add a generous pinch of gochugaru (Korean red chili flakes) or regular red pepper flakes. You can also add a few cracks of black pepper to taste.
- Toppings - For extra freshness and flavor, top your non-spicy tteokbokki with chopped scallions or toasted sesame seeds.
See the recipe card for full information on ingredients and quantities.
🔪How to make
Step 1: Soak your rice cakes in warm water for 10-15 minutes to soften. Skip if using fresh rice cakes.
Step 2: Make your cornstarch slurry by combining cornstarch with 2 tablespoons of water. Set aside.
Step 3: Heat a tablespoon of oil in a large skillet. Add chunjang and fry for a minute.
Step 4: Add garlic and fry for a minute until fragrant.
Step 5: Add water, slurry, and maple syrup to the pan. Stir it and bring the mixture to a simmer. Cook for 3-4 minutes, until the sauce thickens.
Step 6: Add rice cakes and cook for 5-10 minutes, or until they are soft, stirring frequently. Enjoy your jjajang tteokbokki while hot!
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✔Helpful tips
- Adjust the amount of chunjang - For a more intense and bolder sauce, you can increase the amount of chunjang used to ⅓ cup.
- Control the thickness - For a thicker sauce, reduce the water added by ¼ - ⅓ cup. You can also add more water for a thinner consistency.
- Stir when cooking rice cakes - Rice cakes can stick to the bottom of the pan, so do stir the mixture every minute.
- Enjoy immediately - Tteokbokki is best enjoyed hot, as rice cakes will firm up when cooled. If needed, reheat the dish on the stove to soften them right before serving.
❄️Storing suggestions
Fridge - Leftover jjajang tteokbokki can be refrigerated for up to 3 days in an airtight container.
Freezer - Cooked tteokbokki does not freeze well. Freezing alters the texture of rice cakes, causing them to be less chewy.
Reheating - The best way to reheat is on the stove, adding a splash of water if the sauce looks too thick. You can also use the microwave if needed but be sure to eat it right away as the rice cakes harden quickly once cooled.
❔Commonly asked questions
Chunjang is the Korean fermented black bean paste, while jjajang refers to the cooked sauce made from it (as in jjajangmyeon or jjajang tteokbokki).
That said, the paste itself is sometimes labeled as either chunjang or jjajang in stores, so don't be confused, as they usually refer to the same ingredient.
Frying chunjang in some oil before using will eliminate some of its natural bitterness and "packaged" taste. Additionally, frying will also enhance its depth of flavor, significantly improving the taste of the final dish.
Jjajang tteokbokki is not spicy, unlike the classic gochujang version. With that said, you can easily spice it up by adding some gochugaru or red pepper flakes.
Ramen noodles are commonly added to tteokbokki to make rabokki. In this recipe, you can substitute ½ of the rice cake with 1 cake of ramen.
📖 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 cakes have softened and are fork-tender. Stir it regularly to prevent rice cakes from sticking to the bottom of the pan.2 teaspoons sesame oil, salt, 17 oz Korean rice cakes
- 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!
Notes
- Adjust the amount of chunjang - For a more intense and bolder sauce, you can increase the amount of chunjang used to ⅓ cup.
- Control the thickness - For a thicker sauce, reduce the water added by ¼ - ⅓ cup. You can also add more water for a thinner consistency.
- Enjoy immediately - Tteokbokki is best enjoyed hot, as rice cakes will firm up when cooled. If needed, reheat the dish on the stove to soften them right before serving.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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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