Making a Perfect Meal with Versatile Jajang Sauce and Jajang Tteokbokki

A Korean soul food fusion: Jjajang sauce and Tteokbokki! This recipe introduces a versatile jjajang saucethat can be used for jjajangmyeon (짜장면), jjajangbap (짜장밥), and even jjajang tteokbokki. We'll also share a jjajang tteokbokki recipe using this sauce. It's simple yet delivers a deep, rich flavor for an extraordinary meal.

Making Versatile Jjajang Sauce

Ingredients

• Ground Pork: 2 cups (320g)
• Green Onion (Daepa): 1 stalk (100g)
• Onion (Yangpa): 2 (360g)
• Chunjang (춘장) - Fermented Soybean Paste: 1 (300g)
• Cooking Oil (Sikyongyu): 4/5 cup (120g)
• Minced Ginger (Gan Saenggang): 1/3 tbsp (3g)
• Sugar (Seoltang): 3/5 cup (90g)
• Oyster Sauce (Gul Sosu): 1/2 cup (100g)
• Soy Sauce (Jinganjang): 1/3 cup (60g)
• MSG (Optional): 1 tbsp (10g)

Instructions

1. Vegetable Preparation

• Finely chop the onions and green onions.

2. Making Scallion Oil (Pa-gireum)

• Add cooking oil to a pan and sauté the green onions until fragrant and the moisture has evaporated.

3. Sautéing Onions

• Once the scallion oil is ready, add the onions and sauté until they are completely softened and slightly browned for a deeper flavor.

4. Sautéing Pork

• Add the ground pork, breaking it up to prevent clumping, and sauté until cooked through. Add the minced ginger to enhance the aroma.

5. Adding Seasonings

• In one corner of the pan, add soy sauce and oyster sauce, stirring constantly to prevent burning. Add sugar for sweetness.

6. Stir-frying Chunjang

• Add the chunjang and stir-fry over medium heat, ensuring it doesn't stick to the bottom of the pan. Stir-fry for 5-7 minutes to bring out the nutty flavor of the chunjang.
• Add a small amount of MSG for a richer umami flavor, if desired.

7. Storage

• Transfer the completed jjajang sauce to an airtight container, let it cool, and refrigerate.

Making Jjajang Tteokbokki

Ingredients

• Tteokbokki Rice Cakes (Tteokbokki Tteok): 200g
• Fish Cakes (Eomuk): 2 slices (80g)
• Green Onion (Daepa): 1/2 stalk (60g)
• Water (Mul): 1 and 1/3 cups (250ml)
• Versatile Jjajang Sauce: 1/2 cup (90g)
• Gochujang (고추장) - Korean Chili Paste: 2/3 tbsp (10g)
• Sugar (Seoltang): 1 tbsp (10g)
• Boiled Egg (Saemun Dalgyal): As desired

Instructions

1. Ingredient Preparation

• Finely chop the green onions and cut the fish cakes into bite-sized pieces.

2. Boiling the Sauce

• In a pan, combine water, gochujang, sugar, and versatile jjajang sauce, mixing well.

3. Cooking the Tteokbokki

• Add tteokbokki rice cakes and boiled eggs, and simmer over medium heat, stirring occasionally until the rice cakes are soft and cooked through.

4. Adding Fish Cakes and Green Onions

• Once the rice cakes are almost cooked, add the fish cakes and green onions and mix.

5. Finishing Touches

• Adjust the seasoning to taste, adding more versatile jjajang sauce if needed.

Tips and Variations

• Versatile Jjajang Sauceis a multi-purpose seasoning that can be used not only for tteokbokki but also for jjajangmyeon, jjajangbap, and jjajang ramen.It's a truly versatile sauce!
• Jjajang Tteokbokkifeatures a sweet and savory flavor unlike spicy tteokbokki, making it enjoyable for children.Sweet and savory tasteis a characteristic that even children can enjoy.
• Instead of boiled eggsyou can add mozzarella cheesefor a different flavor.

The Allure of Jjajang Sauce

• The rich and flavorful jjajang sauce pairs well with rice, noodles, and tteok (rice cakes).
• Even beginners can make it without fail, making it an accessible recipe for everyone.

Add something special to your table with versatile jjajang sauce and jjajang tteokbokki!