Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
User Reviews
5
Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
Description
This stir fry uses rice cakes designed for tteokbokki, which are soaked or cooked briefly until soft, then tossed in soy sauce and sesame oil to infuse flavor. Beef strips are marinated in a soy sauce-based mixture including rice wine, honey, garlic, and seasonings to complement the dish's savory profile.
The recipe calls for gently slicing vegetables into sizes that cook evenly and blend well with the meat and rice cakes. Stir frying the beef and vegetables together before adding the rice cakes allows flavors to develop and textures to balance between tender meat and chewy rice cakes. Finishing touches such as extra honey, sesame oil, and sesame seeds add nuanced sweetness and a nutty aroma.
Gungjung Tteokbokki is commonly served warm as a main or side dish, showcasing a balance of chewy and tender textures with a mild, savory sauce. Its combination of marinated beef and vegetables makes it a satisfying, hearty meal.
Ingredients
- 1 lb rice cake for ddukboki
marinade sauce for rice cake
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
marinade for beef
- 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 minced, cloves
- black pepper
Vegetable ingredients
- 4 oz oyster mushrooms (dried or fresh shitake, enoki, king all work well), torn
- 1/2 yellow onion , sliced
- 1 carrot sliced, small
- 2 green onions 대파 Daepa, or 1/2 Korean leek
Finishing Seasoning
- honey optional, swirl of
- sesame oil optional, swirl of
- sesame seeds for garnish
Instructions
- 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.
- Cook rice cakes in boiling water for 2-3 minutes until they are soft all the way through.
- Drain. Do not rinse. While it's still hot, add 1 T soy sauce and 1 T sesame oil. Toss. Set aside.
- 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.
- 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.
- 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.
- Cut carrot lengthwise and then into thin slices diagonally so that the size is similar to your tteok piece.
- Tear 0yster mushrooms by hand into smaller pieces.
- 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~
- Cut 1/2 of a Korean leek first into 2 in long pieces and then quarter them.
- Cut onions into thin slices.
- 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.
- Saute carrots, onions and mushrooms (except for green onions) with the beef, 2-3 min.
- Add rice cakes and stir fry for 5-6 minutes until everything is evenly cooked.
- 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.
- Add green onions. For final seasoning, swirl in some honey and sesame oil before serving.
- Sprinkle some sesame seeds as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 1089 kcal
% Daily Value*
| Calories | 1089kcal | 54% |
| Carbohydrates | 146g | 49% |
| Protein | 33g | 66% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 1368mg | 57% |
| Potassium | 762mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 5240IU | 105% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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