Hello, I’m Tannaz (@mulberryblvd on social media). I love nutritious food that is fresh, full of flavor, and perfect for sharing.
![video](https://kayhanlife.com/wp-content/uploads/2024/07/whatsapp-video-2024-07-24-at-18-27-29-mp4-1.jpg)
I was born in Iran and lived there until I was 5, then lived in Italy for a year before calling the Bay Area my home. I am not a chef by profession, but I have been confidently cooking since my early teens. Cooking has always brought a sense of warmth and familiarity, with memories of my parents cooking, and gathering around the kitchen table.
This dish was inspired by the Korean noodle dish called jjajangmyeon, a comfort food that I dream about often. Since my kids developed a gluten allergy a few years ago, we avoid wheat noodles. Jjajangbap, which is served over rice, is the next best thing.
Here is how I make this recipe:
• Make the Rice
- Rinse 3 cups of short-grain or Japanese rice until the water runs almost clear.
- Add the rinsed rice to a pot with 2 tablespoons of oil and 2 teaspoons of salt (adjust to 2.5 teaspoons if you prefer).
- Bring the rice to a boil, then reduce heat, cover the pot with a large paper towel under the lid, and set your timer for 18 minutes.
•Jjajang Sauce:
- Sauté diced onion, carrot, potato, cabbage, and zucchini in 2-3 tablespoons of oil (im using avocado- use what you like) (Optional- if you enjoy eating pork… Fry 1/2 cup cubed pork belly first, then remove pork, and add the vegetables to the leftover fat. Add the pork belly back when adding the broth in step 3.
- Make a space in the middle of the pan, add 2 tablespoons of oil, and fry 1/4 cup of (chunjang) Korean black bean paste for 3 minutes. Mix with the veggies.
- Pour in 1/2 cup of broth (water for vegetarians) and simmer until vegetables are tender, or to your preference
- Thicken the sauce with a cornstarch slurry made with 2 tablespoons of cornstarch, 1/5 cup of water, and 1.5 teaspoons of sugar. The cornstarch will need several minutes to thicken the sauce.
- Forming the Rice Balls and Frying See video for details on how to make the balls.
- TIP: Make sure to have a bowl of water next to you so that you can dip your hand in it as you are forming the rice balls. This will make it less sticky!
- Air fry at 400°F for 16 minutes (avoid moving as rice is sticky until the crust forms). Add an additional 4-8 minutes depending on your air fryer.
- If pan frying, I recommend freezing the rice balls so that they will keep their shape.
- Rice balls can be kept wrapped in the freezer for several months. They go straight from the freezer to the air fryer or pan.
- Rice balls can be kept wrapped in the freezer for several months. They go straight from the freezer to the air fryer or pan.
- Serve: Cut 4 persian cucumbers into matchsticks, then add 1/4 tsp of sesame oil and a pinch of salt. Serve your tahdig rice balls with the cucumber and enjoy!