Steak Tteokbokki  (Korean Spicy Rice Cakes w Steak)
By: olivia kim
Published: Sunday, September 23, 2012 - 11:52am

Ingredients




Servings: 2 people
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
4 cups rice cake (joraengee tteok)
1 lb steak of preference, cut into 1, 2-inch chunks
1/2 cup water (add more if needed)
2 tbsp gochujang (red pepper paste)
1 tbsp gochugaru (red pepper flakes)
1/2 tbsp brown sugar
1/2 tbsp honey (or mulyeot, Korean corn syrup)
1 tbsp soy sauce
4 garlic cloves minced
1 tsp sesame oil
2 hard boiled eggs (optional)
sesame seeds (garnish)
green onion strips (garnish)

Preparation

1 1. For prep, thaw the frozen rice cakes for at least 15 minutes prior to usage, or soak them in semi-cold water for 5 minutes. 2 2. Cut the steak into 1-inch chunks. Heat a non-stick skillet or frying pan with 1 tbsp olive oil. Cook steak chunks until slightly browned and then add the minced garlic, cook another 2,3 minutes. 3 3. Add the remaining seasonings with water and soy sauce. Carefully mix together and cook on medium heat for 10 minutes or until rice cakes are soft. 4 4. Serve hot with rice or eat stand alone (warning: it can be spicy if eaten this way). 5 *One common variation (there are many) of tteokbokki is the addition of instant ramen noodles with the rice cakes. It is very popular in Korea and has a name of its own--labokki. Also, be sure to taste the sauce as it thickens and adjust the level of spiciness (gochujang) or sweetness (brown sugar or corn syrup) depending on your taste preference.

About

I 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