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19 recipes found.

Using jjajang powder instead of chunjang, it is stir-fried with only onion moisture without water to bring out deep wok flavor, a master's super simple ganjjajang.

A spicy instant tteokbokki brimming with ramyun, rice cakes, Korean fish cake (eomuk), and cabbage, simmered in a fiery chili seasoning

A classic instant tteokbokki that combines basic gochujang seasoning with jjajang powder to achieve the signature deep color of Sindang-dong style, where you simmer the toppings at the table.

A versatile sauce made by adding onion, green onion, and oyster sauce to commercial jjajang powder, creating a deep flavor that rivals restaurant jjajang.

A spicy and sweet jjajang tteokbokki made easily and quickly with unsoaked rice cakes, using sateun jjajang powder and oyster sauce.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

Rice cakes marinated in seasoning are gently stir-fried over medium-low heat in crispy bacon fat to prevent burning, bringing out the umami in this oil-based tteok-bokki.

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio

A savory and sweet fried rice made by mixing jjajang powder into the egg mixture and stir-frying with onion oil, without needing to separately prepare the jjajang sauce.

A recipe that recreates the deep flavor of Chinese restaurant-style uni jjajang using jjajang powder and finely chopped ingredients, without chunjang.

A savory, sweet, and spicy jjajang tteokbokki packed with umami, made with a special jjajang powder seasoning.

A super simple side dish made by stir-frying finely chopped cabbage over high heat, seasoning with jjajang powder, and adding boiled pork.