Ingredients with Measurements:
- 1 lb. of beef sirloin, thinly sliced
- 1 package of rice cakes (16 oz.)
- 1 onion, sliced
- 2 green onions, chopped
- 3 cloves of garlic, minced
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 teaspoon of black pepper
- 2 cups of water
- 1 tablespoon of cornstarch
- Sesame seeds and chopped green onions for garnish
Special equipment needed:
- Large non-stick skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large bowl, mix together the soy sauce, brown sugar, sesame oil, vegetable oil, gochujang, and black pepper.
2. Add the sliced beef to the bowl and mix well to coat the beef with the marinade. Let it sit for at least 30 minutes.
3. In a separate bowl, mix the cornstarch with 1/4 cup of water until it dissolves. Set aside.
4. In a large non-stick skillet or wok, add the marinated beef and cook over medium-high heat until browned and cooked through. Remove the beef from the skillet and set aside.
5. In the same skillet, add the sliced onion and minced garlic. Cook until the onion is translucent.
6. Add the rice cakes and 2 cups of water to the skillet. Bring to a boil and then reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the rice cakes are soft and chewy.
7. Add the cooked beef back to the skillet and mix well with the rice cakes.
8. Pour in the cornstarch mixture and stir until the sauce thickens.
9. Garnish with sesame seeds and chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the beef and medium-low heat for simmering the rice cakes.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 15g
Saturated fat: 5g
Cholesterol: 75mg
Sodium: 1200mg
Total carbohydrates: 51g
Dietary fiber: 2g
Sugars: 12g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Gochujang can be substituted with sriracha or chili paste.
Variations:
- Add vegetables such as carrots, bell peppers, or mushrooms.
- Use different types of meat such as shrimp or tofu.
- Add cheese on top for a fusion twist.
Tips and tricks:
- Soak the rice cakes in cold water for 30 minutes before cooking to soften them.
- Use a non-stick skillet or wok to prevent the rice cakes from sticking to the bottom.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Garnish with sesame seeds and chopped green onions.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Japchae (Korean stir-fried glass noodles)
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the rice cakes are too hard, simmer for a few more minutes until they are soft.
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tteokbokki is a popular Korean street food made with rice cakes and gochujang sauce. Bulgogi is a Korean dish made with marinated beef. Combining the two creates a delicious fusion dish.
Flavor profiles:
Savory, sweet, spicy, and chewy.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean