Ingredients with Measurements:
- 1 pound of Korean rice cakes
- 4 ounces of sweet potato starch noodles (dangmyeon)
- 1/2 pound of beef (sirloin or ribeye), thinly sliced
- 1/2 onion, thinly sliced
- 1/2 carrot, julienned
- 2 green onions, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 2 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Strainer
- Mixing bowl
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes to soften them. Drain and set aside.
2. Soak the sweet potato starch noodles in cold water for 30 minutes to soften them. Drain and set aside.
3. In a mixing bowl, marinate the beef with soy sauce, sugar, and sesame oil. Set aside.
4. Heat the vegetable oil in a large pot or wok over medium-high heat. Add the garlic and stir-fry for 30 seconds.
5. Add the beef and stir-fry until browned, about 3-4 minutes.
6. Add the onion, carrot, and green onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
7. Add the gochujang and gochugaru. Stir-fry for 1-2 minutes until the sauce is well combined.
8. Add the rice cakes and sweet potato starch noodles. Stir-fry for 2-3 minutes until the noodles are translucent.
9. Add 2 cups of water and bring to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes until the sauce thickens and the rice cakes are fully cooked.
10. Season with salt and pepper to taste.
11. Serve hot with additional green onions and sesame seeds as garnish.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for stir-frying, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 60g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or pork can be substituted for beef
- Shiitake mushrooms, bell peppers, or spinach can be added for extra vegetables
- Honey or brown sugar can be substituted for sugar
- Red pepper flakes can be substituted for gochugaru
Variations:
- Add hard-boiled eggs or fish cakes for extra protein
- Use different types of noodles such as udon or soba
- Make it vegetarian by omitting the beef and using vegetable broth instead of water
Tips and tricks:
- Make sure to soak the rice cakes and noodles long enough to soften them
- Stir-fry the beef until browned before adding the vegetables to prevent overcooking
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness
Storage instructions:
Leftovers can be stored 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 on a platter with additional green onions and sesame seeds as garnish.
Garnishes:
Green onions, sesame seeds
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Korean fried chicken, japchae (Korean glass noodles), bibimbap (Korean mixed rice bowl)
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out
- If the rice cakes are too chewy, simmer for a longer period of time until fully cooked
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce. Japchae is a Korean dish made with sweet potato starch noodles and various vegetables. This recipe combines the two dishes for a unique and flavorful meal.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot as a main dish or as a snack.
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Region: Korean