Rice cakes are so simple and versatile. Unlike the better known, spicy Tteokbokki rice cake dish, this is a savory, garlicky soy sauce rice cake dish. Korean rice cake stir-fry, also known as Gungjung Tteokbokki is what royalties, kings and queens used to eat in the Chosun dynasty (1392-1910) and was meant to be a specialty food. Traditionally, each vegetable is julienned and individually cooked; they then all come together at the end, but this recipe keeps the knife cuts relatively simple. You’ll also cook all the vegetables at once, making it fuss- and hassle-free.
Level: | Easy |
Total: | 35 min |
Active: | 35 min |
Yield: | 4 servings |
Ingredients
- 8 ounces shiitake mushrooms, thinly sliced
- 6 cloves garlic, finely minced
- 3 tablespoons plus 1 teaspoon soy sauce
- 3 tablespoons toasted sesame oils
- 1 tablespoon sugar, plus more for seasoning
- 8 ounces rib-eye, sirloin or other tender cut of beef, sliced 1/4 inch thick
- 1 pound cylindrical rice cakes (tteokbokki tteok)
- 2 tablespoons vegetable oil
- 1/2 onion, thinly sliced
- 1 carrot, halved lengthwise and thinly sliced on an angle
- 1 zucchini, halved lengthwise and thinly sliced on an angle
- Kosher salt and freshly ground pepper
Instructions
- Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
- Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
- Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
- Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.
Nutrition Facts
Calories | 640 |
Total Fat | 30 grams |
Saturated Fat | 6 grams |
Cholesterol | 30 milligrams |
Sodium | 867 milligrams |
Carbohydrates | 77 grams |
Dietary Fiber | 4 grams |
Sugar | 9 grams |
Protein | 20 grams |