← Nouns Cooking · Korean

Ingredients

• 450 g cylinder rice cakes (tteokbokki tteok)
• 150 g beef sirloin or ribeye, cut into thin strips
• 2 tsp Soy sauce
• 1 tsp Sugar
• 1 clove Garlic, minced
• 1 tsp Toasted sesame oil
• 1 tbsp Vegetable oil
• 4 shiitake mushrooms, sliced
• ½ Onion, thinly sliced
• 1 Carrot, cut into thin 5 cm strips
• 1 red or green pepper (or 1/2 courgette), cut into thin strips
• 2 Spring onion, cut into 5 cm lengths
• 2½ tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Honey
• 1 tbsp Mirin
• 1 tbsp Toasted sesame oil
• 4 tbsp Water
• 1 tsp Sesame seeds
• 1 tbsp Pine nuts (optional)

Method

1. Mix the beef with its seasoning. Stir the sauce ingredients together.
2. If the rice cakes are hard from the fridge or freezer, soak them in warm water for 10 min, or blanch them in boiling water for 1 minute, until soft. Drain and toss with a few drops of sesame oil so they do not stick.
3. Heat the oil in a large frying pan or wok over medium-high heat. Stir-fry the beef for 2 min, then add the mushrooms, onion, carrot and pepper and stir-fry for 2–3 min, until just tender.
4. Add the rice cakes and sauce and toss over medium heat for 3–4 min, until the cakes are soft, chewy and shiny with the reduced sauce.
5. Toss in the spring onion for the last 30 seconds, then serve sprinkled with sesame seeds and pine nuts.

Tips

• A great choice for children or anyone who cannot take the heat of red tteokbokki.
• Day-old rice cakes harden quickly; reheat leftovers with a splash of water and a lid.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee