#MakingJjajang #Jjajang #Tteokbokki
Good-for-all jjajang sauce comes in really handy.
We made jjajang tteokbokki using the good-for-all jjajang sauce!
Enjoy some tteokbokki over a beer at home!
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Good-for-all jjajang (black bean) sauce
[Ingredients]
2 cups (320g) ground pork
1 stalk (100g) green onion
2 (360g) onions
1 (300g) chunjang
4/5 cup (120g) cooking oil
1/3 tbsp (3g) minced ginger
3/5 cup (90g) sugar
1/2 cup (100g) oyster sauce
1/3 cup (60g) dark soy sauce
1 tbsp (10g) MSG
[Directions]
1. Finely chop the onion and green onion.
2. Add cooking oil to a pan and stir-fry the green onion until moisture has evaporated.
3. When the oil is infused with the green onion, add the onion and stir-fry until golden and moisture has completely evaporated.
4. Add the ground pork and break down the clumps.
5. Once the pork is somewhat cooked, add minced ginger.
6. Add dark soy sauce and oyster sauce to one side of the pan, and then add sugar.
7. Add chunjang and keep stirring until completed to prevent it from sticking.
(Add MSG if desired for an enhanced flavor.)
8. 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]
1. Chop the green onion and cut the fish cake into a decent size.
2. Add water, red pepper paste, sugar, and jjajang sauce to a pan.
3. Add rice cake for tteokbokki and hard-boiled eggs and let boil.
4. When the rice cake is cooked, add the green onion.
5. To finish, add the fish cake and season to taste.
(Season to taste with the good-for-all jjajang sauce.)