Korean Beef and Rice Cakes (Tteokbokki)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Asian
Korean Beef and Rice Cakes (Tteokbokki)
Description
The recipe starts by boiling rice cakes until they float and become tender, then cooling them to prevent stickiness. Ground beef is browned in a skillet seasoned simply with salt. When beef is mostly cooked, garlic, the white part of green onions, and kimchi are added and cooked briefly to release their flavors. This combination provides a savory and spicy base typical for tteokbokki.
Vegetables like carrot ribbons and green onion greens add freshness and subtle texture contrasts. The sauce is built from gochujang, soy sauce, and sugar to balance heat and savory notes. Rice water from boiling the rice cakes is reserved to help bind the sauce.
The dish exemplifies layering flavors through quick stir-frying steps, resulting in a dish with tender meat, spicy-sour kimchi influence, and pleasantly chewy rice cakes. It can be served as a hearty meal or snack depending on portion size.
Ingredients
- 1 medium carrot
- 5 medium green onions
- 1 tbsp garlic
- 1 cup kimchi
- 1 lb rice cakes
- 1 lb ground beef 90/10 fat ratio
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 tbsp rice water water from rice cake
- salt to taste
Instructions
For the Beef and Rice Cakes
- Start a pot of water over the stove and bring to a boil.
- Cut your vegetables while the water boils. Use a vegetable peeler to create ribbons with the carrot. Chop the green onions into thin slices separating the whites from the greens. Mince your garlic. Measure out the kimchi and set aside.
- Once the water boils, add your rice cakes and cook for the specified time on the package. When they are floating and easily pierced by a fork, remove them from the water. Store the rice cakes in cold water until you are ready for them later. Be sure to reserve some of the starchy water to help create the sauce.
- Heat a large wok or skillet over medium high heat and drizzle in ½ tbsp (8g) of oil and add in the beef. Season with salt and brown.
- When the beef is about 80% of the way cooked, create some space in the center and allow the fat rendered off the beef to pool. Add the scallions, garlic, and kimchi and cook for a minute or two to become fragrant. Then add in the carrots and stir to combine.
- The sauce can be constructed right in the wok/skillet. Add the gochujang, soy sauce, sugar, and 2-3 tbsp of the starchy water. Dump in the cooked rice cakes. As this heats up it will thicken the sauce. Add more starchy water if you feel it is necessary.
- Taste test and adjust the flavor with salt, pepper, or even sugar if needed. Top with green onions and sesame seeds if you wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 31g | 62% |
| Fat | 14.5g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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