Here are the main ingredients: rice sticks (find in frozen food section of Asian market), dragon sauce, sesame seeds for garnish.
Dragon Sauce
- 60g (1/4 cup) water
- 50g (1/4 cup) sugar
- 180g (6 tablespoons) ssämjang (Korean seasoned/chili bean paste)
- 15g (1 tablespoons) light soy sauce
- 1/2 teaspoon sherry vinegar (or more to taste)
- 1/2 teaspoon sesame oil (or more to taste)
In a small saucepan over high heat, stir together the water and sugar until it boils and all the sugar is dissolved. Take off the heat and let cool for a few minutes. Stir in the ssämjang, soy sauce, vinegar, and sesame oil until combined.
Rice Cakes
- 1/4 cup mirin
- 1/4 cup broth
- 1/2 cup Red Dragon Sauce
- 2 tablespoons vegetable oil
- 6 long rice cake sticks (about 500 g)
- 1 tablespoon sesame seeds
- 1/4 cup sliced scallions
In a large saucepan over high heat, bring the mirin and broth to a boil and let boil for 2 minutes. Reduce the heat to medium and stir in the red dragon sauce. Reduce until thick and glossy, about 7 minutes. Add the roasted onions, stir to combine, and turn off the heat.
If your rice sticks are frozen, simmer for 3 minutes in boiling water, then rinse very well and drain.
In a large skillet over medium-high heat, heat the oil until smoking, then add the rice cakes and reduce the heat to medium. Sear the rice cakes about 3 minutes a side or until light golden brown all over. Transfer them to a cutting board and cut into 3/4 inch lengths.
Turn the heat back on under the sauce and heat until boiling. Toss in the rice cakes and sesame seeds for a few seconds. Serve hot with the sliced scallions on top.
