Korean Stir-Fried Rice Cakes
These stir-fried rice cakes are full of flavor and texture and so satisfyingly delicious! Tender beef, chewy rice cakes, and a mixture of vegetables all tossed together in a savory sauce make this a great meal that comes together quickly and easily all in one pan. It's a great weeknight meal!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb. (340g) steak, sliced thin
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/2 Asian pear (grated)
- 1 garlic clove (grated)
- 500 grams Korean rice cakes ((cylinder shaped))
- 1 medium carrot, (cut in half lengthwise and then thinly sliced)
- 225 grams napa cabbage leaves, (sliced)
- 1/2 onion, (sliced)
- 2 garlic cloves, (thinly sliced)
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
Instructions
- 1
Slice beef into thin slices.
- 2
Prepare and cut the onion, carrot, napa cabbage, and garlic. Set aside.
- 3
Combine marinade ingredients (soy sauce, mirin, sesame oil, garlic, grated pear) and mix well.
- 4
Add marinade to beef slices and stir well to combine. Marinate in the fridge for at least 6 hours; overnight is best.
- 5
Soak rice cakes in water for at least 30 minutes; drain.
- 6
In a skillet over medium-high heat, add 2 tablespoons of a neutral flavored oil.
- 7
Add onions and carrots and stir-fry, about one minute.
- 8
Add sliced garlic and cook one minute until fragrant.
- 9
Add napa cabbage and stir-fry with other ingredients for another minute.
- 10
Remove beef slices from marinade and add to the pan.
- 11
When beef is cooked halfway, add the sauce (not the sesame oil yet) and stir to combine and cook about one minute.
- 12
Add the rice cakes and mix with all the ingredients.
- 13
Bring the sauce to a boil and cook about 4-5 minutes until rice cakes have softened and sauce has thickened and reduced slightly, making sure to stir often so the rice cakes do not stick to the pan as they cook.
- 14
Add the sesame oil about a minute before serving. Transfer everything to a serving dish or serve straight from the pan
- 15
Garnish with chopped green onions and sesame seeds, if desired. Serve with kimchi and gochujang.