Mild Jjajang Tteokbokki with Korean Black Bean Paste (2)

Soak firm rice cakes in cold water for about 10 minutes. Slice fish cake, dice onion and zucchini, chop scallion and garlic. Keep pork utensils separate from vegetables.

Sauté garlic and scallion in oil over medium heat, then add ground pork, breaking it apart; cook to at least 71°C (160°F) internally.

Add onion and zucchini; briefly fry black bean paste in an open area of the pan without scorching, then stir into pork and vegetables.

Add soy sauce, oyster sauce, sugar, pepper and 240 ml water, bring to a simmer and add rice cakes and fish cake. Stir roughly 3–6 minutes, or longer as needed, until tender and reduced.

Dissolve 1 tbsp potato starch in 2 tbsp cold water, add slowly while stirring and simmer briefly until the sauce coats the rice cakes. Serve hot.