ID: 8548d8bd...
This is a savory and slightly sweet version of the popular Korean rice cake dish, tteok-bokki. Using black soybean sauce powder (Jjajang), it offers a rich, non-spicy flavor that is enjoyable for all ages. It's a quick and easy one-pan meal, perfect for a satisfying snack or light lunch.
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In a pan with oil, sauté green onion and garlic, then add onion, carrot, cabbage, fish cakes, and rice cakes. → Pour in water and bring to a boil. → Add sugar, red chili paste, and black soybean powder. → Stir well and simmer until the sauce thickens and rice cakes are cooked. → Garnish with sliced green onions and a fried egg before serving.
In a pan with oil, sauté green onion and garlic, then add onion, carrot, cabbage, fish cakes, and rice cakes. → Pour in water and bring to a boil. → Add sugar, red chili paste, and black soybean powder. → Stir well and simmer until the sauce thickens and rice cakes are cooked. → Garnish with sliced green onions and a fried egg before serving.
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This recipe uses instant black soybean (jjajang) powder, which is a convenient way to make the sauce.
A small amount of red chili paste (gochujang) is added for depth of flavor, not for significant heat.
Garnishing with a fried egg adds extra protein and richness that complements the savory sauce.
This recipe is based on visual analysis as the video contains no verbal instructions.
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