Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
Great rice cake stir fry with vegetables in a bulgogi like seasoning. Salty, savory and slightly sweet, it can balance the spiciness of many Korean dishes. Great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb rice cake for ddukboki
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 lb beef ((chuck, sirloin, bottom round) or stew meat, cut into thin strips)
- 1.5 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1 Tbsp honey
- 2 garlic cloves (, minced)
- black pepper
- 4 oz oyster mushrooms ((dried or fresh shitake, enoki, king all work well), torn)
- 1/2 yellow onion (, sliced)
- 1 small carrot (, sliced)
- 2 green onions or 1/2 Korean leek ((대파 Daepa))
- swirl of honey ((optional))
- swirl of sesame oil ((optional))
- sesame seeds for garnish
Instructions
- 1
If you have access to fresh rice cake, that's great. If not, no matter, just defrost frozen rice cakes by soaking in cold water first for 10 min. or more.
- 2
Cook rice cakes in boiling water for 2-3 minutes until they are soft all the way through.
- 3
Drain. Do not rinse. While it's still hot, add 1 T soy sauce and 1 T sesame oil. Toss. Set aside.
- 4
Cut beef into thin strips (approx 1/4 in), against the grain. This is probably the most time consuming part of this recipe. EASY TIP: cut bulgogi meat into smaller pieces instead.
- 5
Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare other ingredients.
- 6
Substitute my bulgogi marinade. Also note that the amount of sauce is good for 1 lb of beef which is too much if it was just the meat but I wanted this sauce to season the entire dish and thus the extra sauce.
- 7
Cut carrot lengthwise and then into thin slices diagonally so that the size is similar to your tteok piece.
- 8
Tear 0yster mushrooms by hand into smaller pieces.
- 9
Dried shitake mushrooms are probably the most authentic ingredient but these oyster mushrooms were so fresh looking at the market! King or enoki mushrooms will be good too~
- 10
Cut 1/2 of a Korean leek first into 2 in long pieces and then quarter them.
- 11
Cut onions into thin slices.
- 12
Heat frying pan on med-high heat. Transfer beef (set aside any leftover marinade sauce) into the pan and saute the beef strips for 2-3 minutes.
- 13
Saute carrots, onions and mushrooms (except for green onions) with the beef, 2-3 min.
- 14
Add rice cakes and stir fry for 5-6 minutes until everything is evenly cooked.
- 15
Taste. For kids snacks, keep the seasoning light and do not add the leftover marinade sauce. For side dishes, add some of the remaining beef marinade sauce for additional seasoning.
- 16
Add green onions. For final seasoning, swirl in some honey and sesame oil before serving.
- 17
Sprinkle some sesame seeds as garnish.