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Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)

Great rice cake stir fry with vegetables in a bulgogi like seasoning. Salty, savory and slightly sweet, it can balance the spiciness of many Korean dishes. Great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.
Course Side Dish, Snack
Cuisine Korean
Keyword for kids, gluten free, non-spicy, royal cuisine
KoreanCategory Bokkeum(볶음)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 1089 kcal
Author JinJoo Lee

Ingredients

  • 1 lb rice cake for ddukboki

marinade sauce for rice cake

  • 1 Tbs soy sauce
  • 1 Tbs sesame oil

marinade for beef

  • 1/2 lb beef (chuck, sirloin, bottom round) or stew meat, cut into thin strips
  • 1.5 Tbs soy sauce
  • 1 Tbs rice wine
  • 1 Tbs sesame oil
  • 1 tsp sugar
  • 1 Tbs honey
  • 2 garlic cloves , minced
  • black pepper

Vegetable ingredients

  • 4 oz oyster mushrooms (dried or fresh shitake, enoki, king all work well), torn
  • 1/2 yellow onion , sliced
  • 1 small carrot , sliced
  • 2 green onions or 1/2 Korean leek (?? Daepa)

Finishing Seasoning

  • swirl of honey (optional)
  • swirl of sesame oil (optional)
  • sesame seeds for garnish

Instructions

  1. If you have access to fresh rice cake, that's great. If not, no matter, just defrost frozen rice cakes by soaking in cold water first for 10 min. or more.
  2. Cook rice cakes in boiling water for 2-3 minutes until they are soft all the way through.
  3. Drain. Do not rinse. While it's still hot, add 1 T soy sauce and 1 T sesame oil. Toss. Set aside.
  4. Cut beef into thin strips (approx 1/4 in), against the grain. This is probably the most time consuming part of this recipe. EASY TIP: cut bulgogi meat into smaller pieces instead.
  5. Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare other ingredients.
  6. Substitute my bulgogi marinade. Also note that the amount of sauce is good for 1 lb of beef which is too much if it was just the meat but I wanted this sauce to season the entire dish and thus the extra sauce.
  7. Cut carrot lengthwise and then into thin slices diagonally so that the size is similar to your tteok piece.
  8. Tear 0yster mushrooms by hand into smaller pieces.
  9. Dried shitake mushrooms are probably the most authentic ingredient but these oyster mushrooms were so fresh looking at the market! King or enoki mushrooms will be good too~
  10. Cut 1/2 of a Korean leek first into 2 in long pieces and then quarter them.
  11. Cut onions into thin slices.
  12. Heat frying pan on med-high heat. Transfer beef (set aside any leftover marinade sauce) into the pan and saute the beef strips for 2-3 minutes.
  13. Saute carrots, onions and mushrooms (except for green onions) with the beef, 2-3 min.
  14. Add rice cakes and stir fry for 5-6 minutes until everything is evenly cooked.
  15. Taste. For kids snacks, keep the seasoning light and do not add the leftover marinade sauce. For side dishes, add some of the remaining beef marinade sauce for additional seasoning.
  16. Add green onions. For final seasoning, swirl in some honey and sesame oil before serving.
  17. Sprinkle some sesame seeds as garnish.
Nutrition Facts
Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
Amount Per Serving
Calories 1089 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Cholesterol 80mg27%
Sodium 1368mg59%
Potassium 762mg22%
Carbohydrates 146g49%
Fiber 2g8%
Sugar 17g19%
Protein 33g66%
Vitamin A 5240IU105%
Vitamin C 7mg8%
Calcium 61mg6%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.