Rice cakes coated in a rich, savory black bean sauce with diced pork and onions.
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Soak the rice cakes in cold water for 20 minutes to soften, then drain and set aside.
Heat 1 tablespoon of oil in a large pan and fry the black bean paste (chunjang) over medium heat for 2 minutes to remove bitterness, then scoop it out and set aside.
In the same pan, add the remaining oil and sear the diced pork until it is lightly browned and the fat begins to render.
Add the onions, zucchini, and cabbage to the pan with the pork, stir-frying until the vegetables are softened and translucent.
Return the fried black bean paste to the pan, add the sugar and soy sauce, and stir well to coat all ingredients evenly.
Pour in the water or broth and bring the mixture to a boil, then add the soaked rice cakes.
Simmer for 8-10 minutes over medium-low heat, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan.
If the sauce is too thin, stir in the cornstarch slurry and cook for 1 more minute until glossy and thick, then garnish with sesame seeds.
