Steak Tteokbokki (korean Spicy Rice Cakes W Steak)
From oliviajasonkim 11 years agoIngredients
- Servings: 2 people shopping list
- Prep time: 15 minutes shopping list
- Cook time: 15 minutes shopping list
- Ingredients: shopping list
- 4 cups rice cake (joraengee tteok) shopping list
- 1 lb steak of preference, cut into 1, 2-inch chunks shopping list
- 1/2 cup water (add more if needed) shopping list
- 2 tbsp gochujang (red pepper paste) shopping list
- 1 tbsp gochugaru (red pepper flakes) shopping list
- 1/2 tbsp brown sugar shopping list
- 1/2 tbsp honey (or mulyeot, Korean corn syrup) shopping list
- 1 tbsp soy sauce shopping list
- 4 garlic cloves minced shopping list
- 1 tsp sesame oil shopping list
- 2 hard boiled eggs (optional) shopping list
- sesame seeds (garnish) shopping list
- green onion strips (garnish) shopping list
How to make it
- 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.
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