Jjajang tteokbokki / Jjajang ramen tteokbokki: Shindang-dong ins
I fried chunjang in oil and recreated the taste of Sindang-dong instant tteokbokki sauce that even my daughter-in-law doesn't know.
4 serving
Within 30 minutes
재미마미
Ingredients
  • Tteokbokki and rice cake
    300g
  • fish cake
    2~3piece
  • leek
  • Cabbage
  • Carrot
  • Shiitake mushroom
  • onion
  • Ramen
  • kelp broth
  • fried chunjang
    1/2
  • red pepper paste
    2
  • brewed soy sauce
    1
  • Korean style soy sauce
    1
  • Onion syrup
    1
  • Oligosaccharide
    1
  • cooking wine
    1
  • crushed garlic
    1
  • ground pepper
  • instant rice
    1bowl
  • ripe kimchi
  • seaweed flakes
  • Sesame oil
  • sesame salt
Cooking Steps
STEP 1/8
Stir-fry the black bean paste in the cooking oil until it bubbles
STEP 2/8
strain oil through a sieve
STEP 3/8
Stir-fried chunjang with seasoning ingredients and mix:
Similar to the seasoning-free Sindang-dong Tteokbokki sauce
STEP 4/8
Put tteokbokki rice cake washed in water, fish cake washed in hot water, and vegetables cut into appropriate sizes together and pour kelp water (or broth) so that the ingredients are soaked
STEP 5/8
Add a tablespoon of jajang sauce
Don't put all the sauce in at once, but add it when you taste it
STEP 6/8
Boil until the seasoning is soaked in the ingredients.
STEP 7/8
Blanch slightly in boiling water and add the drained ramen until the ramen is cooked, then add the green onions and season:
Add the soup again so that the soup does not boil down too much with ramen.
STEP 8/8
After finishing tteokbokki, stir-fry rice with the remaining seasoning.
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