Korean Rice Cake With Black Beans

Pinterent September 01, 2023 Comment

Making Korean rice cake: White tteok with black beans andjujubes Posted by alee02 under Recipe, Rice cake, vegetarian | Tags: black beans, daechu, gluten-free, healthy, jujubes, korean dessert, Rice cake, traditional korean food |

To someone who’s never had Korean rice cakes or tteok, it’s hard to describe what they are all about as there are endless varieties and types.

Here is one recipe of a cake-type tteok based on normal Korean rice (not glutinous rice) which is steamed resulting in a crumbly and slightly chewy texture.

Amazon.com: Yopokki Instant Tteokbokki Cup (jjajang, Cup Of 2) Korean Street Food With Jjajang Flavored Sauce Topokki Rice Cake

I think of Korean rice cakes as a tasty and healthier alternative to wheat-based snacks since they’re essentially fat-free and can be made with very low amount or no added sugar. But know that most times tteok is bought in a store, first of all, it may not taste good if it’s not really fresh, and secondly, it normally has a lot more sugar added.

Since finishing level 1 & 2 tteok classes at the Institute of Traditional Korean Foods last winter, I’ve been wanting to try some recipes at home. My excuse of not… well, it can be a pain in the ass to get rice flour in Korea!!

A bit ironic that you can buy rice flour in shops, in say, Canada or US, but in Korea, it seems that the only way to get rice flour is:

Mimi Jjajang Tteokbokki Sweet & Savory Korean Flavor Rice Cake Instant With Black Bean Sauce. Pack Of 3 One Serving Per Container. Can Be Ready In 2 Min.120g(4.23oz)x3짜장 떡볶이

I went with option 2. That means buying rice, soaking for 8-12 hours (ok, I only did 5hrs), then drain for 1 hour, and finally, carry the rice to your local tteok shop for milling.

The good news is that you can keep the rice flour for a long time in the freezer. So with the rice flour I had on hand after entering the tteok competition last Friday, I made this cake-style tteok today using a bamboo steamer as the mold for the cake.

This recipe is a result of a bit of improvisation based on what my Mom wanted: baeksargi, which is the name of “white tteok” in Korean, studded with black beans and daechu. The black beans give a nice texture contrast and flavour to the tteok, and is a common addition to white tteok. The daechu also adds a different texture, flavour and provides most of the natural sweetness.

Yopokki Rice Cake

I am happy with this recipe because it’s simple, relatively high on healthiness factor due to the black beans and daechu, and most importantly, it was darn tasty.

1. In a small pot, add soaked beans and cover with water. Bring to a boil, and simmer for about 25-30 minutes until cooked. Drain, and mix in sugar.

2. While cooking the beans, prepare the bamboo steamer. Take a piece of paper, and fold into quarter, then fold over twice again to make a skinny wedge shape. Then, place the tip of the wedge in the center of the steamer and fold the paper to mark the edge of the steamer. Cut that mark with scissors, and make 4-5 slits along both sides of the wedge. Now, open up the paper and you’ll see a round paper with lots of slits throughout (which allow for the steam to enter). Line the bottom of the bamboo steamer with the cut paper. With a brush or with your fingers, coat the bottom and sides very lightly with vegetable oil.

Korean Recipes: Red Bean Steamed Rice Cake (팥시루떡)

3. Measure the rice flour and salt in a bowl. Then, into a large bowl, sieve the rice flour/salt mix. Add water bit at a time, mixing with fingers and rubbing the flour with the palms of your hands. Sieve the mix again and set aside.

6. Add water to the large steamer. When it starts to boil, add the rice cake in bamboo to the steamer. When it starts to boil again (you should see some steam escaping on the side), start timing 15 minutes for steaming.

7. Turn off heat, and let stand for 5 minutes. Take the cake out of the steamer and let it cool for another 5 minutes. Then place a flat plate or tray on top, and flip. Remove the bamboo and peel off the paper gently.

Toppokki Stir Fried Rice Cake (black Bean Sauce) 346g

8. Enjoy right away! If not, let it cool completely and wrap in plastic wrap. Otherwise, it will go dry very quickly. To keep it for more than 1 day, wrap it well and keep in the freezer.Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish. Ready in 30 minutes!

I lovetteokbokki. It is one of my favourite snacks to eat and I really enjoy the spicy mild version I share my on my blog which you can find here! But since my husband is not able to eat a lot of spicy foods, I decided to make a version that does not contain any spice at all using Jajang sauce!

This is my version of Jajang Tteokbokki. I decided to take my recipe for Jajangmyeon and use the sauce for Tteokbokki but I added some rice cakes and dried kelp for a more deeper flavour.

Black Bean Paste Tteokbokki

My jajang tteokbokki recipe is made in one pot and comes together in less than 30 minutes. It's simple and very delicious.

I know a lot of people have a lower spice tolerance and can't deal with the fiery flavour of the normal Tteokbokki. So I decided to come up with a version for those so they can actually enjoy rice cakes with a yummy jajang sauce.

This tteokbokkirecipe calls for some specific ingredients that you can find at your Asian or Korean grocer, such as roasted black bean paste, dried kelp and fish cakes.

Tteokbokki Rice Cake

Jajang Tteokbokki tastes like chewy soft rice cakes that are covered in a rich black bean sauce with hints of onion and green onion and a seafood flavour thanks to the kelp and fish cake.

Well I hope you give my Jajang Tteokbokki recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my jajang tteokbokkiand fish cake, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram@in your feed or stories so I can share your creation in my stories with credits to you!

Tteokbokki Spicy Rice Cake

Made this recipe and loved it? If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

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Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish.

Cook Tok Cupbokki Chewy Rice Cakes

Enjoyed my recipe? Please leave a 5 star review (be kind)! Tag me on social media @ as I'd love to see your creations!

As I mentioned in the gukmul tteokbokki post, there are so many variations tteokbokki can take! Spicy varieties are most abundant but savory ones like jajang tteokbokki is delicious too and great for kids who cannot take the spicy heat yet!

Making Korean Rice Cake: White Tteok With Black Beans And Jujubes

Kang’s Kitchen returns this season led by Kang Hodong and the rest of the “New Journey to the West” cast where they head to Gyeongju, Korea to open up a pop-up restaurant serving quick-restaurant snacks like tteokbokki, noodles, and bingsu. Similar to the last season with omurice, celebrity chef Baek Jong Won comes to help the cast think of recipes pre-opening. Famous actor, Ahn Jae Hyun (also starred in Newlyweds Diary), is in charge of tteokbokki. He makes two versions, one being spicy and the other with this jajang sauce! Both are very popular. This jajang sauce comes together so quickly and is based off of Baek Jong Won’s jajangmyun recipe, a popular Korean-Chinese black bean sauce. The black bean sauce is made from chunjang, a Korean salty black soybean paste which is stir-fried with green onions, onion and pork. The sauce is normally mixed with noodles or rice but the chewy rice cakes also make a really nice combo with a chewy texture and savory sauce. Add in just a bit of spice from some gochujang and it has a great balance!

Also great to serve with gimmari, fried mandoo (dumplings) and danmuji (pickled radish). As served in Kang’s Kitchen, it will also go very well with a spicy side-kick like gukmul tteokbokki. Enjoy!

A non-spicy variation of tteokbokki mixed with jajang sauce resulting in delicious chewy rice cakes slathered in black bean sauce for a salty and savory Korean street food twist!