I crave the real version of this from Daisho.
|RED DRAGON SAUCE|
|6 tbsp||ssamjang, Korean bean paste|
|1 tsp||sherry vinegar|
|1 tsp||sesame oil|
|1 tbsp||soy sauce|
|0.5 tbsp||vegetable or canola oil|
|1||large onion, sliced|
|pinch of salt|
|0.33 cup||chicken broth|
|0.5 cup||red dragon sauce|
|2 tbsp||sesame seeds|
|2 tbsp||vegetable oil|
|6||long rice cake sticks, often found in frozen section|
|0.5 cup||scallions, sliced|
|optional sliced bacon or crumbled spicy sausage|
RED DRAGON SAUCE
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.
In a small, heavy skillet, heat the oil over medium-high heat until very hot but not smoking. Add the onion (don't be alarmed if it's piled up high) and let it cook undisturbed for 2 minutes. Toss the onions while seasoning with salt. Toss the onions, redistributing the ones caramelizing below every 3 minutes for 15 minutes. Turn the heat down to low and stir and toss the onions every 10 minutes for 50 minutes, or until uniformly caramelized and nearly mushy. You can use them immediately let them cool and store in the fridge for a week.
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.
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 2-3cm (1 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.
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