Ja-Jang Myeon is a popular food among Koreans, but is Chinese in origin. It consists of a thick black bean sauce which is fried along with other ingredients, like onions, veggies, meats or seafoods. Ther noodles served with it are thick white noodles made from wheat flour.
Last time I was in Hong Kong, Shanghai cuisine was rather popular. My uncles and aunts took us to a few places that served it, and at one we has thin sliced rice cakes with a thick black bean sauce. I was inspired to try a dish like it when I got home, and substitute the noodles with rice cakes instead.
Ingredients are as follows:
2 large onions, sliced or diced, however you prefer (I diced them, then wished I had sliced them into slivers instead. A lot easier for picking up with chopsticks)
1/2 a pack of Korean rice cakes
1/2 cup water, just in case you need it
1 large heaping spoonful of Korean black bean sauce
1 spoonful of Chinese oyster sauce
1 spoonful of sugar
3-4 spoonfuls of soy sauce
2 spoonfuls of vinegar
1 box of firm tofu (optional)
2 long stalks of green onions, diced up finely.
1. Sautee the onions in a large skillet with a little oil. Add rice cakes when onions are a third done. Cover until rice cakes are soft. Add a little water to keep the rice cakes from burning.
2. When rice cakes are soft, add the black bean sauce and oyster sauce to it, stirring to make sure every thing is coated evenly. Add a little water in case it's too dry.
3. Add the rest of the ingredients, adjusting to taste. Personally, I like mine a little more sweet, so I add a tad bit more sugar. If you like yours a little less sweet, add 1 spoonful instead and maybe a little more soysauce.
4. Lastly, add in the tofu and cover the skillet until the tofu is heated up.
5. Plate and garnish with green onions.
Enjoy and share with friends! :D
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