Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 cup oisobakki (Korean rice cakes)
- 1 cup sliced mushrooms (shiitake or button)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 cups water
- 1 green onion, sliced (for garnish)
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion and garlic. Cook until the onion is translucent, about 2-3 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
5. Add the oisobakki, soy sauce, gochujang, honey, sesame oil, black pepper, and water to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the sauce has thickened and the rice cakes are tender.
7. Add the cooked beef back to the skillet and stir to combine.
8. Garnish with sliced green onions and serve hot.
20-25 minutes
5. Temperature: Medium-high heat for cooking beef and vegetables, low heat for simmering the sauce and rice cakes.
Serving size: 4 servings
Nutritional information:
- Calories: 345
- Fat: 14g
- Carbohydrates: 26g
- Protein: 28g
- Sodium: 775mg
- Sugar: 8g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Oisobakki can be substituted with other types of rice cakes or noodles.
- Shiitake or button mushrooms can be substituted with other types of mushrooms or vegetables.
Variations:
- Add sliced carrots or bell peppers for more vegetables.
- Use different types of meat or seafood.
- Adjust the spiciness by adding more or less gochujang.
Tips and tricks:
- Soak the oisobakki in cold water for 10-15 minutes before cooking to soften them.
- Slice the beef thinly for faster cooking and better texture.
- Use a non-stick skillet or wok for easier cooking and cleaning.
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 stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with sliced green onions, sesame seeds, or chili flakes.
Garnishes:
- Sliced green onions, sesame seeds, or chili flakes.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice or noodles
- Kimchi or pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too chewy, simmer for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the beef and vegetables to a safe temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Oisobakki is a type of Korean rice cake made from glutinous rice flour. It is commonly used in stews and soups.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Japanese