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Vegan Jjajang Tteokbokki (Non-Spicy) Recipe

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4.1 from 14 reviews

Delight in this comforting Vegan Jjajang Tteokbokki, a non-spicy Korean rice cake dish simmered in a savory black bean sauce. This recipe features tender rice cakes cooked with garlic, onions, and a flavorful black bean paste, creating a thick, satisfying sauce perfect for a quick and delicious meal.

Ingredients

Main Ingredients

  • 1 tbsp oil
  • 2 cloves of garlic, minced
  • 1/4 cup chopped green onions
  • 3 tbsp black bean sauce
  • 3 tbsp sugar
  • 1/2 tsp soy sauce
  • 14 ounces Korean rice cakes
  • 1/2 onion, sliced
  • 2 cups water
  • Toasted sesame seeds, for garnish
  • Additional chopped green onions, for garnish

Instructions

  1. Heat Oil and Sauté Aromatics: Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the minced garlic and chopped green onions. Cook for about 2 minutes until fragrant but not browned.
  2. Add Black Bean Paste and Seasonings: Stir in the black bean sauce, sugar, and soy sauce. Cook this mixture for another 2 minutes, stirring regularly to combine and release the flavors.
  3. Add Rice Cakes, Onions, and Water: Pour in the uncooked Korean rice cakes, sliced onions, and 2 cups of water into the skillet with the sauce.
  4. Simmer Until Tender and Sauce Thickens: Bring the mixture to a simmer over medium heat. Let it cook uncovered for 15-17 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened to a glossy consistency.
  5. Remove from Heat: Once the rice cakes are fork-tender and sauce has reached desired thickness, remove the skillet from heat.
  6. Garnish and Serve: Before serving, sprinkle toasted sesame seeds and additional chopped green onions on top for a fresh and flavorful finish.

Notes

  • If rice cakes are refrigerated or frozen, soak them in warm water for 10 minutes before cooking to ensure even softening.
  • Adjust sugar to taste if you prefer a sweeter or less sweet sauce.
  • For added depth, you can include finely diced vegetables like zucchini or mushrooms, simmering them with the rice cakes.
  • This recipe is mild and non-spicy; add chili flakes or gochujang if you prefer heat.
  • Use gluten-free soy sauce if you need to keep the dish gluten-free.

Find it online: https://recipeplenty.com/vegan-jjajang-tteokbokki-non-spicy-recipe/