Korean•comfort

Tteokbokki (Korean Stir Fry Rice Cake)

The Missing Lokness recipe - Korean

Ingredients

Quantities are shown as originally provided.

3 large dried shiitake mushroom
½ pound beef rib-eye slices ((thinly sliced))
½ onion ((finely sliced))
1 carrot ((peeled and cut into thin strips))
⅔ English cucumber ((cut in half lengthwise, scoop up the seeds and cut into thin strips))
1 tablespoon vegetable oil
11 ounces Korean Rice Cake ((tube shape))
1 green onion ((finely chopped))
soy sauce ((optional))
sugar ((optional))
2 garlic cloves ((minced))
1 green onion ((finely chopped))
½ tablespoon sugar
¼ teaspoon ground white pepper
2 tablespoons soy sauce
1 tablespoon mirin ((Japanese sweet cooking rice wine))
½ tablespoon sesame oil

1
For the dried mushrooms, rinse them under cold water to clean, and soak them in cold water for about 5 hours until the mushrooms are soft. If you want, you can soak them overnight. Once soften, rub lightly with fingers to remove any dirt. Pat dry with paper towels. Cut to remove the stems. Cut the mushrooms into thinly slices and set aside.
2
In a medium bowl, combine all the ingredients for the marinade. Add the beef and mix well. Cover with plastic wrap. Marinate in the fridge for at least 30 minutes.
3
Rinse the rice cakes under tap water for 30 seconds. Separate any rice cakes that stuck together. Set aside to drain.
4
In a large skillet over medium heat, warm up the vegetable oil. Add the onion and cook until transparent, about 3 minutes. Add the shiitake mushroom, and cook for 2 more minutes. Stir in the beef and cook until the beef is almost all browned. Put in the rice cake, carrot and cucumber. Mix well, cover with a lid and cook for 4 - 5 minutes until the rice cake is soften and cooked through. Taste and adjust with soy sauce and little bit of sugar if needed. Serve hot.