Main ingredients 🥩
tteokbokki rice cakesfish cakeVienna sausagegarlic3-minute jajang saucetonkatsu saucegreen chili pepper
Solo Cooking God's Value-For-Money Jajang Tteokbokki
A budget-friendly jajang tteokbokki made in just 5 minutes using instant 3-minute jajang sauce and tonkatsu sauce, without the complicated process of stir-frying pastes.
🙋 Recommended for
- ⭐ Those who want to recreate the taste of Chinese restaurant-style jajang tteokbokki with minimal time and cost
- ⭐ Those looking to transform expired or nearing-expiration instant reheat jajang products into a unique and special snack dish
Ingredients needed 🛒1 servings
- tteokbokki rice cakes 150g
- fish cake 2 pieces
- Vienna sausage as needed
- vegetable oil 2~3 tablespoons
- minced garlic 1 tablespoon
- water 1 cup
- 3-minute jajang sauce 1 packet
- tonkatsu sauce 2 tablespoons
- green chili pepper 1 piece
Recipe 🍳
- Cut fish cake into bite-sized triangular pieces, and if you're feeling lazy, just make a few shallow cuts on the Vienna sausage.
- Heat 2~3 tablespoons of vegetable oil in a pan, then add the prepared rice cakes, fish cake, Vienna sausage, and 1 large spoonful of minced garlic all at once.
- Stir-fry together until the garlic aroma fully infuses the oil and the outer surfaces of the ingredients turn slightly golden.
- Once the ingredients are coated with oil, pour in 1 cup of water and wait until the broth begins to bubble vigorously.
- When the water boils, add the entire packet of 3-minute jajang sauce and mix in 2 tablespoons of tonkatsu sauce to enhance the savory depth.
- Continue stirring and simmering until the sauce deeply penetrates the ingredients and thickens into a sticky consistency.
- Transfer to a serving bowl and top with finely chopped green chili pepper as garnish.
- Heat oil in a pan, then sauté rice cakes, fish cake, sausage, and minced garlic until golden. Add 1 cup of water and bring to a boil.
- Add the full packet of 3-minute jajang sauce and 2 tablespoons of tonkatsu sauce, then simmer until the sauce thickens evenly.
- Garnish with chopped green chili pepper for a final touch of spicy Chinese flair.
Cooking tips 💡
- If you don’t have tonkatsu sauce at home, you can substitute it with 1 tablespoon of oyster sauce for a similar savory depth.
- The fresh crunch and sharpness of the chopped green chili pepper effectively cut through the greasy, slightly sticky texture typical of instant jajang sauce.
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