Delicious Vegan Jjajang Tteokbokki: Comfort in Every Bite

This Vegan Jjajang Tteokbokki features chewy rice cakes in a rich black bean sauce, offering a comforting and flavorful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 tbsp Oil Any cooking oil e.g., vegetable or canola
2 cloves Garlic Minced, can substitute with shallots
3 tbsp Black Bean Sauce Opt for an authentic brand
3 tbsp Sugar Coconut sugar or maple syrup can be used
1/2 tsp Soy Sauce Use tamari for gluten-free

For the Tteokbokki

14 oz Korean Rice Cakes Can substitute with other rice noodles or gnocchi
1/2 Sliced Onion Swap with bell peppers if desired
1/4 cup Chopped Green Onions Leeks can be used for similar flavor
2 cups Water Essential for simmering

Equipment

Large Skillet

Method

Step‑by‑Step Instructions

Heat 1 tablespoon of oil in a large skillet over medium heat for 1-2 minutes until shimmering.
Add 2 minced garlic cloves and 1/4 cup chopped green onions; sauté for about 2 minutes until fragrant.
Stir in 3 tablespoons of black bean sauce, 3 tablespoons of sugar, and 1/2 teaspoon of soy sauce; cook for another 2 minutes.
Add 14 ounces of uncooked Korean rice cakes and 1/2 sliced onion; pour in 2 cups of water and stir.
Raise heat to simmer and cook uncovered for 15-17 minutes, stirring occasionally.
Remove from heat and serve garnished with toasted sesame seeds and additional green onions.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 60gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

For best texture, serve hot. Consider adding more vegetables for nutritional benefits.

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