Jjajang Tteokbokki (non-spicy)

Bowl filled with tteokbokki with chopsticks, cup of tea, soy sauce and sesame seeds beside.

5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish, Snack

Cuisine: korean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 332kcal

Author: Meesha

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

US Customary - Metric

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

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.
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 - Leftover jjajang tteokbokki can be refrigerated for 3 days. Reheat it on the stove before serving, adding a splash of water to thin if needed.

Nutrition