Vegan Jjajang Tteokbokki (Non-Spicy)
Jjajang Tteokbokki is a classic Korean dish with chewy rice cakes cooked in a savory and garlicky black bean sauce. It's perfect if you want to indulge in Tteokbokki without the spiciness! Vegan, one pan, and 7 ingredients!
Ingredients
- 1 tbsp oil
- 2 cloves of garlic
- 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
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the garlic and chopped green onions. Cook for about 2 minutes.
- Next, add the black bean paste, sugar, and soy sauce, and cook for another 2 minutes, stirring regularly.
- Add the uncooked rice cakes, sliced onions, and water to the pan.
- Finally, bring to a simmer over medium heat and let the rice cakes simmer uncovered for 15-17 minutes or until the cakes are soft and the sauce has thickened.
- Once the rice cakes are fork-tender and the sauce has thickened, remove them from heat.
- Before serving, sprinkle with toasted sesame seeds and garnish with chopped green onions for a pop of color!
Notes
- Stir regularly to prevent sticking. Rice cakes can stick to the bottom of the pan if you don't stir regularly. Give it a quick stir every 1-2 minutes to prevent that from happening.
- Do not overcook. Once the sauce thickens and the rice cakes are fork-tender, remove them from the heat. The sauce will continue to thicken a bit as it cools down.
- Serve hot. This Jjajang Tteokbokki is best served hot as the rice cakes will slightly harden as it cools down.
Nutrition
Serving: 1 serving | Calories: 458 kcal | Carbohydrates: 95.4 g | Protein: 7.6 g | Fat: 5.2 g | Saturated Fat: 0.7 g | Sodium: 445 mg | Potassium: 159 mg | Fiber: 2.3 g | Sugar: 18 g | Calcium: 14 mg | Iron: 0.2 mg