Steak Tteokbokki (Korean Spicy Rice Cakes w Steak) Recipe
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..
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)
Directions
- 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. 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. 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. Serve hot with rice or eat stand alone (warning: it can be spicy if eaten this way).
- *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.
Adding to Planner
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