Ingredients with Measurements:
- 1 pound of rice cake
- 1 onion, diced
- 1 zucchini, diced
- 1 potato, diced
- 1/2 cup of jajang sauce
- 1/4 cup of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice cake in cold water for 30 minutes to soften.
2. In a bowl, mix the jajang sauce, sugar, soy sauce, oyster sauce, cornstarch, and water. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
5. Add the potato and zucchini, and stir-fry for 3-4 minutes until slightly softened.
6. Drain the rice cake and add it to the skillet. Stir-fry for 2-3 minutes until lightly browned.
7. Pour the jajang sauce mixture over the rice cake and vegetables. Stir-fry for 5-7 minutes until the sauce thickens and coats everything evenly.
8. Season with salt and pepper to taste.
9. Serve hot with garnishes and suggested side dishes.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Jajang sauce can be substituted with black bean sauce or hoisin sauce.
- Vegetable oil can be substituted with any neutral oil.
- Rice cake can be substituted with udon noodles or ramen noodles.
- Potato and zucchini can be substituted with any vegetables of your choice.
Variations:
- Add sliced beef or pork for a meatier version.
- Add seafood such as shrimp or squid for a seafood version.
- Add more vegetables such as carrots, mushrooms, or bell peppers for a healthier version.
Tips and tricks:
- Soaking the rice cake in cold water helps to soften it and reduce cooking time.
- Stir-fry the vegetables first before adding the rice cake to prevent it from sticking to the skillet.
- Adjust the amount of sauce according to your preference.
- Garnish with chopped green onions or sesame seeds for extra flavor and texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or plate with garnishes on top.
Garnishes:
Chopped green onions, sesame seeds, or chopped peanuts.
Pairings:
Serve with steamed rice or Korean-style fried chicken.
Suggested side dishes:
Kimchi, pickled vegetables, or Korean-style egg rolls.
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the rice cake is too hard, soak it in hot water for a few minutes before cooking.
- If the vegetables are not cooked through, stir-fry them for a few more minutes before adding the sauce.
Food safety advice:
Make sure to cook the rice cake and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Jajang tteokbokki is a fusion dish that combines the flavors of Korean tteokbokki and Chinese jajangmyeon.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean