Modu Recipes

Yeo Kyung-rae's Chinese-Style Jajang Tteokbokki

Sautéed vegetables with jajang powder in garlic oil to achieve the rich umami and deep flavor characteristic of a Chinese restaurant, creating a premium and flavorful tteokbokki dish.

🙋 Recommended for

  • ⭐ Those who want to enjoy a satisfying, savory snack with family—spicy but not overly hot, packed with umami depth.
  • ⭐ Home cooks looking to move beyond traditional gochujang tteokbokki and experience the rich, deep flavor of a Chinese-inspired base.

Ingredients needed 🛒2 servings

  • rice cake 2–3 servings
  • square fish cake 3 pieces
  • cabbage as needed
  • onion 1/2
  • green onion 1 stalk
  • minced garlic 1 tablespoon
  • jajang powder 5 tablespoons
  • gochujang 1.5 tablespoons
  • sugar 2 tablespoons
  • water 500ml
  • sesame seeds a little

Recipe 🍳

  1. Soak rice cakes in water before cooking until soft. Cut fish cake, cabbage, onion, and green onion into bite-sized, generous pieces.
  2. Mix 4 tablespoons of jajang powder with a small amount of water to form a smooth paste without lumps.
  3. Heat generous amount of cooking oil in a pan, add green onion and 1 tablespoon of minced garlic to make fragrant garlic oil.
  4. Once the garlic aroma rises, add the chopped cabbage and onion, and sauté thoroughly until the edges turn golden brown to bring out their natural sweetness.
  5. Pour the prepared jajang sauce over the sautéed vegetables, then stir-fry them gently with the oil just like Chinese-style jajang sauce, allowing the flavors to meld.
  6. When the sauce begins to slightly cling to the bottom of the pan and develops a pleasant roasted aroma, add the pre-measured 500ml of water and continue cooking.
  7. Once the broth starts to bubble vigorously, add the soaked rice cakes and fish cake, then mix in 1.5 tablespoons of gochujang and 2 tablespoons of sugar until well blended.
  8. Simmer gently until the starch from the rice cakes thickens the broth to a rich, sticky consistency, then add the final 1 tablespoon of jajang powder for seasoning and sprinkle toasted sesame seeds for a nutty finish.
  1. Soak the rice cakes and cut vegetables and fish cake into large pieces. Mix jajang powder with a little water to prevent clumping.
  2. Sauté green onion and garlic to make garlic oil, then cook cabbage and onion until golden and sweet.
  3. Stir-fry the jajang sauce with the vegetables and oil until it develops a rich, roasted flavor, then add water and bring to a boil.
  4. Add the soaked rice cakes, fish cake, gochujang, and sugar, simmering until the sauce becomes thick and glossy, then finish with a sprinkle of sesame seeds.

Cooking tips 💡

  • Never add jajang powder directly to the pan during cooking—it tends to clump easily. Pre-mix it with a small amount of water to create a smooth paste beforehand so the seasoning blends evenly.
  • The key step to achieving the deep, savory flavor and umami of authentic Chinese-style jajang noodles is to first sauté the jajang sauce with vegetables in oil—this creates a light caramelization that gives the dish its signature richness.

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