Jajang (black Bean) Rice Cakes

6 Servings
35 min

If you’ve been following my recipes, you’ll know that I’ve been exploring Korean cuisine for a while now and I still feel like there’s so much more to learn. One of my new favorite noodle dishes is jajangmyeon, which is a fusion of Chinese and Korean noodles. It’s wheat noodles that are tossed with a black bean sauce loaded with pork and vegetables. I love the rich umami taste of these noodles!

Since, Lunar New Year was happening this month, I decided to make a dish from Korean rice cakes. In Chinese, we call these rice cakes a form of “year cake” aka leen guo. It is auspicious for us to eat foods during the Lunar New Year that will bring us good fortune and “year cake” is one of those things. I paired it with a jajang aka black bean sauce and it was delicious. Typically, you need cornstarch to thicken the sauce but the starch that is released from the rice cakes do the job. This dish is an umami bomb and so quick to make. I hope you enjoy it!

Jajang (black Bean) Rice Cakes
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1/4 cup black bean sauce
  • 3 tbsp vegetable oil
  • 1 lb ground pork
  • 1 carrot, julienned
  • 15 Napa cabbage leaves, sliced roughly the size of the rice cakes
  • 3 scallions, finely chopped
  • 1” piece of ginger, grated
  • 2 cloves garlic, grated
  • 900g sliced rice cakes
  • 2 tbsps oyster sauce
  • 1 tbsp sugar
  • 2 cups water
  • salt
  • black pepper

Place the rice cakes into a large bowl, soak in hot water for 15 minutes. Drain and rinse the rice cakes well over running water to remove the excess starch. Allow to drain while you prepare the sauce.
In a large deep skillet or sauté pan, add in the 3 tbsps of oil and the black bean sauce. Cook over medium heat stirring constantly until you see the black bean sauce bubble. Once it bubbles, cook for another minute stirring constantly to prevent burning. Remove the oil and the black bean sauce to a bowl. The oil and the black bean sauce will still be separated.
In the same pan, add in a tbsp of the oil from the black bean sauce. Add in the ground pork and sauté over medium high heat until browned. Add in the ginger, garlic and scallions and sauté for 30 seconds until fragrant. Add in the cabbage leaves and sauté until wilted. Stir in the reserved black bean sauce, oyster sauce and sugar. Add in the water and stir ensuring the black bean sauce has fully dissolved. Once dissolved, add in the carrots and the rice cakes. Stir everything together. Turn the heat down to medium low and allow the mixture to simmer for 5 minutes to thicken the sauce. Adjust the seasoning as needed with salt and pepper.
Serve hot. It tastes great with a side of kimchi.