Main ingredients 🥩
tteokguk tteokjjajang ramyeongochugarugochujangchives
Lee Yeon-bok's Jjajang Rabokki
An ultra-simple jjajang rabokki made in 10 minutes using leftover tteokguk tteok and jjajang ramyeon from Lunar New Year.
🙋 Recommended for
- ⭐ Those who want a quick and easy tasty snack at home
- ⭐ Those looking to creatively use leftover tteokguk tteok after holidays
Ingredients needed 🛒2 servings
- 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
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.
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