Tteok Sanjeok (Skewered Rice Cake and Vegetables)
User Reviews
5
Tteok Sanjeok (Skewered Rice Cake and Vegetables)
Description
Tteok Sanjeok is a Korean-style skewer recipe featuring soft rice cakes known as garaetteok cut into pieces, boiled briefly to soften, and flavored with a blend of soy sauce, sugar, and sesame oil. The beef component uses lean cuts like tenderloin or sirloin sliced longer than the rice cake pieces to compensate for shrinkage during cooking. The beef is marinated with soy sauce, sugar, sesame oil, minced garlic, rice wine, and black pepper for about 30 minutes to infuse flavor.
Vegetables including king trumpet mushrooms, carrots, and scallions are cut into strips or pieces roughly matching the size of the other ingredients. Mushrooms are blanched quickly to soften. The ingredients are skewered in an alternating pattern on oil-lubricated 4-inch skewers. The skewers are pan-fried over medium-low heat with a little oil to cook beef and vegetables through without burning. Optional garnishes like sesame seeds or chopped pine nuts can be sprinkled on top before serving.
The dish offers balanced textures with chewy rice cake, tender beef, and crisp-tender vegetables. Its subtle seasoning brings savory, slightly sweet, and nutty notes. It’s suitable as a snack, appetizer, or part of a meal, showcasing a harmony of Korean flavors and simple cooking technique.
Ingredients
Ingredients
For the rice cake
- 2 pieces garaetteok sufficient for 4 7-centimeter long pieces
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
For the beef
- 4 ounces lean beef tenderloin, sirloin, eye round
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice wine
- 1 teaspoon garlic minced
- pinch black pepper
For the vegetables
- 4 king trumpet mushrooms saesongi beoseot
- 2 carrot small
- 4 scallions
- salt
- black pepper
- oil for pan frying
- sesame seeds or chopped pine nuts, for garnish, optional
- 8 skewers about 4-inch long
Instructions
- Cut each rice cake crosswise into about 3-inch long pieces. Then cut each piece into quarters. (Day old rice cake is best for cutting.) Boil the rice cake in a small pot of boiling water until softened. Drain, and mix with the soy sauce, sugar and sesame oil, and let sit for about 30 minutes.
- Cut the beef into about 3.5-inch long strips to create 8 pieces. (Cut the beef longer than the rice cake because the beef will shrink more.) Combine with the soy sauce, sugar, sesame oil, rice wine, minced garlic, and pepper. Marinate for about 30 minutes.
- Cut the mushrooms lengthwise into about 8-centimeter long strips. Blanch them in salted boiling water just to soften, about a minute. Drain.
- Cut the green parts of scallions into 8 3-inch long pieces. Cut the carrots into 2 3-inch long pieces. Then cut each one into quarters.
- Thread the rice cake, meat and vegetables onto the skewers.
- Heat a large pan with a little bit of oil over medium low heat. Place the skewers in the pan. Cook each side until the meat and vegetables are cooked through and slightly caramelized, 1 – 2 minutes each side. Garnish with the optional sesame seeds or pine nuts.
User Reviews
Overall Rating
5
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