In a large bowl, soak your rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.
In a small bowl, mix together your stock and cornstarch. Set aside.
Heat vegetable oil in a large pan on medium heat.
Fry your roasted black bean paste in the oil for 1 minute constantly stirring it.
Then add in onion, green onions and fish cakes. Mix until well combined.
Pour in cornstarch stock mixture. Mix until combined. Bring to a boil and reduce to a simmer for 5 minutes on medium heat or until sauce has thickened.
Mix in rice cakes. Season with sugar and oyster sauce. Simmer for 10 minutes until rice cakes are soft but chewy or fork tender.
Garnish with green onions and sesame seeds over top (optional).
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