Main ingredients 🥩
rice cakesfish cakessausageminced garlic3-minute jjajangpork cutlet sauceCheongyang chili pepper
Solo Cooking God 5-minute Jjajang Tteokbokki
A super simple spicy jjajang tteokbokki that draws out deep umami in just 5 minutes by combining one pack of instant 3-minute jjajang with pork cutlet sauce in a golden ratio.
🙋 Recommended for
- ⭐ Those who want to whip up a dangerously addictive snack without any complicated heating steps in just 5 minutes whenever hunger strikes.
- ⭐ Those who want a unique tteokbokki that is sweet and savory instead of the red gochujang kind, with the clean spiciness of Cheongyang chili pepper neatly cutting through.
Ingredients needed 🛒1 servings
- 150g tteokbokki rice cakes
- 2 sheets fish cake
- old-fashioned sausage (similar amount to rice cakes)
- 2-3 tbsp cooking oil
- 1 generously heaping tbsp minced garlic
- 1 cup water
- 1 pack instant 3-minute jjajang
- 2 tbsp pork cutlet sauce (or 1 tbsp oyster sauce)
- 1 Cheongyang chili pepper
- a little onion or cabbage (optional)
Recipe 🍳
- Cut the 2 fish cake sheets into bite-sized triangles. Cut the old-fashioned sausage into pieces similar in size to the rice cakes, and lightly score the surface once so the sauce will soak in.
- Generously coat a pan with 2-3 tablespoons of cooking oil, then add the prepared tteokbokki rice cakes, fish cakes, and old-fashioned sausage all at once.
- Add 1 heaping tablespoon of minced garlic and sauté over medium heat until the garlic aroma gently infuses the oil and the outsides of the ingredients turn golden brown.
- Once everything is evenly sautéed and the garlic fragrance rises, pour in 1 cup of water, then raise the heat to high and bring it to a rolling boil.
- When the water is boiling, pour in the entire contents of 1 pack of instant 3-minute jjajang.
- Add 2 tablespoons of pork cutlet sauce to boost the deep savory flavor and sweetness.
- Stir and simmer until the jjajang sauce fully coats the rice cakes and fish cakes and the liquid thickens to a rich, sticky consistency.
- Transfer the finished tteokbokki to a pretty dish, then finely chop 1 Cheongyang chili pepper and scatter it generously on top as a garnish.
- Cut the fish cakes and sausage into bite-sized pieces, place in a pan, and sauté with 1 tablespoon minced garlic in oil until golden.
- Pour in 1 cup of water, bring to a boil, then add 1 pack of 3-minute jjajang and 2 tablespoons pork cutlet sauce; mix well.
- Simmer until the sauce is thick and sticky, then top with finely chopped Cheongyang chili pepper to finish.
Cooking tips 💡
- Using chunjang would lengthen the cooking time, so the key to this 5-minute dish is using a ready-made retort jjajang that already contains meat and bits.
- The fruit vinegar and spice components in pork cutlet sauce give the jjajang sauce a more layered and deep flavor; if unavailable, substitute with 1 tablespoon of oyster sauce.
- Since jjajang sauce can become slightly greasy as you eat, generously topping with chopped Cheongyang chili pepper adds a sharp spicy kick—it's the secret stroke of genius.
- Once you've fished out most of the tteokbokki, mixing the remaining rich jjajang sauce with thin wheat noodles or cold rice makes a perfect extra treat.
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