Jajang Cream Tteokbokki recipe - ingredients, nutrition and when to eat it
This twist on tteokbokki combines chewy rice cakes with sweet and savory jajang sauce and smooth cream.
This twist on tteokbokki combines chewy rice cakes with sweet and savory jajang sauce and smooth cream. It's a great choice for a simple lunch or dinner when you're craving something rich and savory.
Street food · 20 minutes to cook
Nutrition (per 528.5g serving): 753.2 kcal · protein 14.7g · carbohydrate 108.7g · fat 30.1g · sodium 1116.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fry the chunjang over low heat first to mellow its raw flavor and bring out its savory taste.
Tips: If the sauce is too thick, add a tablespoon or two of water or milk to thin it.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Milk — 120 ml
- Heavy cream — 50 ml
- Chunjang (Korean black bean paste) — 1 Tbsp
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp
- Water — 100 ml