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Steak Tteokbokki (Korean Spicy Rice Cakes w Steak)
olivia kim
27 minutes
2 servings
BeginnerI made this quick but delicious version of tteokbokki (spicy rice cake) with one of my favorite ingredients--steak. Instead of the usual fish cakes (odaeng), I substituted it with big chunks of steak and a different shaped tteok called joraengee tteok......full story and recipe at http://www.oliviajasonkim.com
Total Steps
4
Ingredients
14
Tools Needed
6
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oliviajasonkimIngredients
- sesame seeds (for garnish)(optional)
- green onion strips (for garnish)(optional)
- 2 eggs hard boiled eggs(optional)
- 4 cups rice cake (joraengee tteok)
- 1 pound steak of preference
- 1 tablespoon olive oil
- 1/2 cup water
- 2 tablespoons gochujang (red pepper paste)
- 1 tablespoon gochugaru (red pepper flakes)
- 1/2 tablespoon brown sugar
- 1/2 tablespoon honey (or mulyeot, Korean corn syrup)
- 1 tablespoon soy sauce
- 4 cloves garlic, minced
- 1 teaspoon sesame oil
Instructions
1
Step 1
15 minutes
Thaw the frozen rice cakes for at least 15 minutes prior to usage, or soak them in semi-cold water for 5 minutes.
2
Step 2
2-3 minutes
Cut the steak into 1-inch chunks. Heat a non-stick skillet or frying pan with 1 tablespoon olive oil. Cook steak chunks until slightly browned, then add the minced garlic and cook for another 2-3 minutes.
3
Step 3
10 minutes
Add the gochujang, gochugaru, brown sugar, honey, soy sauce, sesame oil, and water. Carefully mix together and cook on medium heat for 10 minutes or until the rice cakes are soft.
4
Step 4
Serve hot with rice or eat standalone.
Tools & Equipment
cutting board
knife
measuring cups
measuring spoons
non-stick skillet or frying pan
mixing spoon or spatula