de jjajang tteokbokki using the good-for-all jjajang sauce!
Enjoy some tteokbokki over a beer at home!
==============================
Good-for-all jjajang (black bean) sauce
[Ingredients]
2 cups (500g) ground pork
1 stalk (100g) green onion (depa)
2 (400g) onions
1 (300g) chunjang
4/5 cup (120g) cooking oil
1 tbsp (10g) minced ginger
3/5 cup (90g) sugar
1/2 cup (100g) oyster sauce
1/3 cup (60g) dark soy sauce (jin ganjang)
0.5 tbsp (5g) MSG
Yield: 973g + oil
[Directions]
- Finely chop the onion, finely slice the green onion.
- Add cooking oil to a pan and stir-fry the green onion until moisture has evaporated.
- When the oil is infused with the green onion, add the onion and stir-fry until golden and moisture has completely evaporated.
- Add the ground pork and break down the clumps.
- Once the pork is somewhat cooked, add minced ginger.
- Add dark soy sauce and oyster sauce to one side of the pan and fry, and then add sugar and scorch.
- Add chunjang and keep stirring until completed to prevent it from sticking.
(Add MSG if desired for an enhanced flavor.) - Store in an airtight container. Store refrigerated after it has been cooled.
Jjajang tteokbokki (Rice cake stir-fried in black bean sauce)
[Ingredients]
200g rice cake for tteokbokki
2 sheets (80g) fish cake
1/2 stalk (60g) green onion
1&1/3 cup (250ml) water
1/2 cup (90g) good-for-all jjajang sauce
2/3 tbsp (10g) red pepper paste
1 tbsp (10g) sugar
Hard-boiled eggs
[Directions]
- Chop the green onion and cut the fish cake into a decent size.
- Add water, red pepper paste, sugar, and jjajang sauce to a pan.
- Add rice cake for tteokbokki and hard-boiled eggs and let boil.
- When the rice cake is cooked, add the green onion.
- To finish, add the fish cake and season to taste.
(Season to taste with the good-for-all jjajang sauce.)