How to make jjajang tteokbokki (black bean sauce stir-fried rice
My family all likes tteokbokki, so I eat it two to three times a week. When I'm craving for tteokbokki after work, I take out one of the various tteokbokki that I prepared in advance and cook it quickly If I have time, I make my own golden tteokbokki recipe and enjoy it deliciously. Today's home-cooked meal at Thorn Rose House is jajang tteokbokki. It's also a good bowl of food for children's.
4 serving
Within 60 minutes
가시장미
Ingredients
  • Bar rice cake
    360g
  • square fish cake
    2ea
  • onion
    1/2ea
  • Cabbage
    little
  • leek
    1/4ea
  • Cheongyang red pepper
    1ea
  • crushed garlic
    1TS
  • Cooking oil
    1TS
  • kelp broth
    1/2cup
  • boiled egg
  • Sesame
  • Black bean powder
    4TS
  • red pepper paste
    1TS
  • Sugar
    1TS
  • ground pepper
    1/4ts
  • kelp broth
    1.5cup
Cooking Steps
STEP 2/5
Mix in a bowl according to the amount of seasoning ingredients.
STEP 3/5
Stir-fry minced garlic, cheongyang red pepper, and green onion in an oiled pan.
STEP 4/5
Add the pre-made sauce for jajang tteokbokki and bring to a boil while stirring.
STEP 5/5
When it thickens as it boils, add onions and cabbages and bring to a boil, mixing.
STEP 6/5
Add kelp stock, square fish cake, and garaetteok and stir-fry while mixing.
I ate delicious jajang tteokbokki with a fork It's delicious even if you stir-fry rice with the leftover sauce. Add chopped kimchi based on rice and seaweed. It's a perfect match.
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