Jajang Tteokbokki

Ingredients

• 500 g Korean rice cakes (tteok)
• 200 g Pork belly or shoulder, diced
• 4 tbsp Chunjang (Korean black bean paste)
• 1 piece Large yellow onion, diced
• 1/2 cup Zucchini, diced
• 1 cup Green cabbage, chopped
• 2 tbsp Vegetable oil
• 1 1/2 tbsp Sugar
• 1 tbsp Soy sauce
• 2 cups Water or Anchovy broth
• 2 tbsp Cornstarch slurry (1 tbsp starch + 1 tbsp water)(optional)
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Soak the rice cakes in cold water for 20 minutes to soften, then drain and set aside.

2. 2

   Heat 1 tablespoon of oil in a large pan and fry the black bean paste (chunjang) over medium heat for 2 minutes to remove bitterness, then scoop it out and set aside.

3. 3

   In the same pan, add the remaining oil and sear the diced pork until it is lightly browned and the fat begins to render.

4. 4

   Add the onions, zucchini, and cabbage to the pan with the pork, stir-frying until the vegetables are softened and translucent.

5. 5

   Return the fried black bean paste to the pan, add the sugar and soy sauce, and stir well to coat all ingredients evenly.

6. 6

   Pour in the water or broth and bring the mixture to a boil, then add the soaked rice cakes.

7. 7

   Simmer for 8-10 minutes over medium-low heat, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan.

8. 8

   If the sauce is too thin, stir in the cornstarch slurry and cook for 1 more minute until glossy and thick, then garnish with sesame seeds.