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Tteok Sanjeok (Skewered Rice Cake and Vegetables)
5 from 12 votes

Tteok Sanjeok (Skewered Rice Cake and Vegetables)

Tteok Sanjeok consists of skewered rice cakes, marinated beef strips, and vegetables including king trumpet mushrooms, carrots, and scallions. The rice cakes soften in boiling water and are seasoned with soy sauce, sugar, and sesame oil. The beef is similarly marinated with soy sauce, garlic, and rice wine. The skewers are pan-fried over medium-low heat until cooked through, resulting in smoky, savory, and tender bites with contrasting textures from rice cake and vegetables.

Servings: 4
Course: Side Dish, Appetizer

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
  • black pepper
  • salt
  • oil for pan frying
  • sesame seeds or chopped pine nuts, for garnish, optional
  • 8 skewers about 4-inch long

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cut the mushrooms lengthwise into about 8-centimeter long strips. Blanch them in salted boiling water just to soften, about a minute. Drain.
  4. 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.
  5. Thread the rice cake, meat and vegetables onto the skewers.
  6. 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.