Main ingredients
ddukbokki rice cakessquare fish cakegreen onionchunjangminced porkoniongochujanglight soy sauceoyster sauce
Baek Jong-won's Jajangddukbokki
Market-style jajangddukbokki with a rich, savory depth achieved by adding a touch of gochujang to a homemade universal pork jajang sauce, eliminating greasiness while enhancing umami.
Ingredients needed 3 servings
Recipe
Cooking tips
- The deep flavor of the jajang sauce is determined by how thoroughly you cook the onions and green onions—until all moisture evaporates and the oil becomes clear again.
- For a richer, more restaurant-like aroma, use pork cuts with higher fat content.
- After cooling, store the finished universal jajang sauce in an airtight container. A layer of oil will form on top, allowing it to stay fresh in the refrigerator for up to two weeks.
- For a stronger umami punch similar to what you’d find in restaurants, add 1 tablespoon monosodium glutamate or Chinese seasoning (E.M.) during the final chunjang sauté step.
Recommended for
- Parents looking for a special snack for young children who can't handle spicy food.
- Those seeking a versatile sauce recipe that can be stored and used later for jajangbap, jajangmyeon, and more.
- Home cooks wanting to recreate the rich, nostalgic taste of market-style or street-food jajangddukbokki at home.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Sung Si-kyung's Jjajang Tteokbokki
- Seungwoo Dad's Jjajang Tteokbokki
- Park Eun-young's Chinese-style Jajangtteokbokki
- Aha Bujang's Jjajang Tteokbokki
- Solo Cooking God 5-minute Jjajang Tteokbokki
- Ttukdak Hyung's Powder Jjajang Tteokbokki
- Solo Cooking God's Value-For-Money Jajang Tteokbokki
- Seungwoo Dad's Ganjang Tteokbokki
- Sung Si-kyung's Soy Sauce Tteokbokki
- Baek Jong-won's Market-Style Tteokbokki
