One-pan jjajang rabokki made with Chapagetti and wheat tteok. Gochugaru and gochujang add heat to the sweet black bean sauce.
Total Time:10
Yield:2 servings
Ingredients
Main
1 package Chapagetti, including noodles, seasoning powder, vegetable flakes, and seasoning oil
About a handful of wheat tteok (wheat-based tteokbokki cakes)
½ scallion, white and green parts separated
4 tbsp olive oil
1 tbsp gochugaru (Korean red pepper flakes)
500ml water
½ tbsp gochujang (Korean red pepper paste)
1 tbsp sugar
Optional
Egg, for topping
A pinch of sesame seeds
Instructions
Prep Scallion: Slice the scallion, keeping the white and green parts separate.
Stir-Fry Aromatics: Add the oil, gochugaru, scallion whites, and vegetable flakes to a pot. Stir-fry over low heat for 1–2 minutes, stirring to prevent burning.
Boil Water: Add 500ml water and bring to a boil.
Cook Tteok & Noodles: Add the tteok, noodles, seasoning powder, gochujang, and sugar. Boil over high heat for 5 minutes total, adding the scallion greens after about 3 minutes to soften.
Finish & Serve: Turn off the heat and transfer to a bowl. Add the included seasoning oil. Top with egg and sesame seeds, if using.
Notes
Keep the heat low when frying the gochugaru to prevent burning.
This version contains gochugaru and gochujang, so it is spicy rather than mild.
