How to Make Jjajang Tteokbokki with 3-Minute Sauce (Easy & Authentic Recipe)

Whisk the packet with oyster sauce, soy, sugar, and water, simmer the sauce first, then add rice cakes, fish cake, napa, and scallions; cook until glossy and coated for deep jjajang flavor fast.

Craving tteokbokki but not in the mood for the usual spicy red sauce? Jjajang Tteokbokki is your answer. This dish combines chewy rice cakes with rich, savory black bean sauce (jjajang) for a comforting, umami-packed meal. But here’s the catch: making jjajang sauce from scratch can be a hassle.

TL;DR:

Make jjajang tteokbokki with a 3 minute black bean sauce for an easy, chewy, authentic Korean rice cake dish at home

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That’s why today, I’m showing you how to make jjajang tteokbokki using a simple 3-Minute Sauce pack—a kitchen hack that transforms a convenience product into a dish that tastes homemade. It’s easy, fast, and delivers bold street-food flavor in under 30 minutes.

Why This 3-Minute Jjajang Tteokbokki Recipe Works

If you’ve ever tried making jjajang tteokbokki from scratch, you know it involves chopping pork, sautéing onions, simmering black bean paste, and adjusting seasonings until the flavor is just right. It’s delicious but time-consuming.

This recipe simplifies everything:

• Uses a store-bought 3-Minute Jjajang Sauce

• Boosts the flavor with a few key pantry staples

• One-pan cooking for minimal cleanup

• Perfect for quick lunches, easy weeknight dinners, or a non-spicy tteokbokki snack for kids

  
  

You’re not just heating up a packet. You’re elevating it.

OTOKI 3 Minutes Jjajang – 5.64 oz (160 g)

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Ingredients You’ll Need

Main Ingredients (Serves 2-3)

• 320g Garaetteok (Rice Cake) or Tteokbokki Rice Cakes

• 3 Fish Cakes (sliced into bite-sized pieces)

• 160g Napa Cabbage (chopped)

• 1/2 Green Onion (chopped)

• 300ml Water

  
  

For the Sauce

• 1 Pack of 3-Minute Jjajang (200g)

• 1 + 1/3 Tbsp Oyster Sauce

• 4 Tbsp Soy Sauce

• 1 Tbsp Sugar

• 2 Tbsp Water

• A pinch of Black Pepper

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Step-by-Step: How to Make Jjajang Tteokbokki

1. Prep Your Ingredients

Daerimsung Bite Sized Rice Cake – 1 kg (2.2 lb)

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Slice the rice cakes in half lengthwise, then quarter them for bite-size pieces. Soak them in cold water for 5 minutes to soften.

Slice the fish cakes, chop the napa cabbage, and green onions. If you’re using frozen rice cakes, defrost them in the fridge ahead of time or blanch briefly in boiling water.

Sajo Sliced Fishcake 2.2 lb (1 kg)

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2. Make the Sauce Base

In a mixing bowl, combine:

• 3-Minute Jjajang Sauce

• Oyster Sauce

• Soy Sauce

• Sugar

• Water

• Black Pepper

  
  

  

  
  

Mix well until the sauce is smooth and glossy. This will give you a richer, deeper flavor than using the packet alone.

3. Simmer the Sauce First

In a wide pan, bring 300ml of water to a boil. Once boiling, add the sauce mixture. Lower the heat to medium and simmer for 3-4 minutes. This allows the sauce to thicken and concentrate before adding the rice cakes.

4. Add Rice Cakes and Veggies

Add the soaked rice cakes, fish cakes, napa cabbage, and green onions into the simmering sauce. Cook for 5-6 minutes, stirring occasionally. The sauce will start to coat the rice cakes and veggies as it reduces.

Taste the sauce midway. Need it saltier? Add a dash of soy sauce. Too thick? A splash of water will balance it out. The goal is a glossy, saucy consistency that clings to every piece.

5. Serve & Enjoy

Once the rice cakes are soft and chewy, and the sauce is perfectly thickened, turn off the heat and serve hot.

Pro Tips to Level Up Your Jjajang Tteokbokki

• Add protein: Toss in boiled eggs, shrimp, or tofu for extra substance.

• Customize veggies: Zucchini, bell peppers, or mushrooms can add texture.

• Make it spicy: Mix in gochujang or sprinkle red pepper flakes for a spicy kick.

• Leftovers? Reheat with a splash of water. It tastes even better the next day.

Why This Hack Tastes Homemade

The secret is simmering the sauce solo before adding the rice cakes. Most recipes dump everything into a pot and boil it all together, but that often leads to overcooked rice cakes and uneven sauce texture. By pre-reducing the sauce, you ensure every bite is packed with deep jjajang flavor.

This method respects the soul of jjajang tteokbokki but adapts it for real life.

OTOKI Jjajang Bokki – 4.23 oz (120 g)

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Final Thoughts

Now that you know how to make jjajang tteokbokki with a simple 3-Minute Sauce hack, you’ve got a go-to recipe that hits every craving. It’s quick, customizable, and always satisfying. Perfect for weeknight dinners, casual gatherings, or a cozy solo meal.

Give it a try, and you’ll never look at that sauce packet the same way again.

For more easy recipes like this, check out MyFreshDash Quick & Easy Recipes and discover more delicious Korean meal hacks you can make at home.

Recommended from MyFreshDash

• Soupy gochujang tteokbokki (15 minutes) — snack-shop style, slurpable and spicy.

• Cream tteokbokki — silky, kid-friendly bacon & milk version.

• Top 5 Korean instant foods — quick comfort picks (tteokbokki included).

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FAQ: How to Make Jjajang Tteokbokki with 3-Minute Sauce

1. What is jjajang tteokbokki with 3-minute sauce?

It is a quick, black bean version of tteokbokki made with chewy rice cakes, fish cake, napa cabbage, and green onion simmered in a rich jjajang sauce. Instead of cooking black bean paste from scratch, you upgrade a 3-Minute Jjajang sauce pack with pantry ingredients for deep, street-food style flavor in under thirty minutes.

2. What ingredients do I need for this jjajang tteokbokki?

You need rice cakes, sliced fish cakes, chopped napa cabbage, chopped green onion, water for simmering, and a sauce made from 3-Minute Jjajang, oyster sauce, soy sauce, sugar, a little extra water, and black pepper. This combination gives you a glossy, savory jjajang sauce that clings to every piece.

3. Why do you simmer the sauce before adding the rice cakes and veggies?

Simmering the sauce with water first lets it thicken and concentrate before the rice cakes go in. That way, the rice cakes and vegetables soak up a deeper jjajang flavor without overcooking, and the final texture turns out silky and glossy instead of thin or uneven.

4. How long does this recipe take, and is it beginner-friendly?

Most of the work is simple slicing and mixing, and the cooking time is short. Once the ingredients are prepped, the sauce simmers for just a few minutes, and the rice cakes only need a few more minutes to become soft and chewy. It is very beginner-friendly, even if you have never made tteokbokki before.

5. How can I adjust the sauce if it is too salty, too mild, or too thick?

If the sauce tastes too salty, add a splash of water and simmer briefly. If it needs more punch, add a small dash of soy sauce or a pinch of sugar to balance. If the sauce is too thick, loosen it with a little water; if it is too thin, keep simmering until it reduces and coats the rice cakes nicely.

6. Can I add extra protein or vegetables to this recipe?

Yes. You can toss in boiled eggs, shrimp, tofu, or even extra fish cake for more protein. Vegetables like zucchini, bell peppers, mushrooms, or onions can be added to boost texture and volume. They cook right in the same pan and soak up the jjajang sauce along with the rice cakes.

7. How do I store and reheat leftover jjajang tteokbokki?

Leftovers will thicken as they sit, but they reheat well. Store them in an airtight container in the refrigerator. When reheating, add a splash of water to the pan or microwave-safe dish and warm gently, stirring until the sauce loosens and turns saucy again.