Lee Yeon-bok's Jjajang Rabokki

Name: Lee Yeon-bok's Jjajang Rabokki
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups tteokguk tteok; 1 pack jjajang ramyeon (noodles and liquid seasoning); 2 tbsp sugar; 2 tbsp gochugaru; 1 heaping tbsp gochujang; 500 ml water; a handful of chives

An ultra-simple jjajang rabokki made in 10 minutes using leftover tteokguk tteok and jjajang ramyeon from Lunar New Year.

10 min Difficulty Easy Noodles & bunsik

Main ingredients

tteokguk tteok jjajang ramyeon gochugaru gochujang chives

Ingredients needed

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tteokguk tteok jjajang ramyeon gochugaru gochujang chives

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2 servings

Recipe

First, add 2 tablespoons of sugar and 2 tablespoons of gochugaru to a pan.
Pour in 500 ml of water and add 1 heaping tablespoon of gochujang, stirring well to dissolve.
Add the prepared tteokguk tteok to the sauce.
When the broth is still abundant, add the jjajang ramyeon noodles and liquid seasoning, and mix well.
Simmer until the noodles and rice cakes are cooked and the sauce thickens to a rich, sticky consistency.
Finally, add a small handful of chives for color, toss lightly, and finish.

In a pan, dissolve sugar, gochugaru, water, and gochujang to make the sauce.
Add tteokguk tteok, jjajang ramyeon noodles, and liquid seasoning; boil together.
When the sauce thickens, add chives and serve.

Cooking tips

For children, reduce the amount of gochugaru to taste.
The reduction speed varies by heat level; adjust the flame to prevent burning.
After eating the noodles and rice cakes, mix leftover thick sauce with rice for a delicious finish.

Recommended for

Those who want a quick and easy tasty snack at home.
Those looking to creatively use leftover tteokguk tteok after holidays.

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