Special Occasion Delight: Tender Beef Brisket Tteokbokki
Beyond Spicy: A Delicious Beef Brisket Tteokbokki Everyone Can Enjoy
Experience the exquisite harmony of savory beef brisket and chewy rice cakes! This Tteokbokki is elevated by a special sauce made with the perfect balance of soy sauce, sugar, and oyster sauce, bringing out the rich flavors of every ingredient. It’s a wonderfully appealing dish that even those who don’t enjoy spicy food can savor without any hesitation. Perfect for special occasions or when you crave a delightful meal, this recipe is sure to capture everyone’s palate with its simple yet impressive presentation.
Main Ingredients- 300g Tteokguk tteok (rice cake for soup, about 2 cups)
- 200g Beef brisket slices
- 2 medium Newo mushroom (King oyster mushroom)
- 1 large leek (white parts mainly)
- 1 Cheongyang pepper (optional, for adjusting spiciness)
Special Sauce- 3 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Sugar
- 2 Tbsp Oyster sauce
- 3 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Sugar
- 2 Tbsp Oyster sauce
Cooking Instructions
Step 1
To achieve a wonderfully chewy texture, soak the tteokguk tteok (rice cakes for soup) in cold water for about 10 minutes until softened. This helps the rice cakes absorb the sauce better and shortens the cooking time.
Step 2
Gently pat the beef brisket slices with paper towels to remove any excess blood. Prepare them in bite-sized pieces. This will add a rich, savory depth and delicious aroma to your Tteokbokki.
Step 3
Slice the newo mushrooms (king oyster mushrooms) lengthwise into 2-4 pieces, then cut them into approximately 1cm thick triangular shapes. The slightly firm texture of the mushrooms will complement the chewy rice cakes beautifully.
Step 4
Slice the leek diagonally into large pieces, about 5cm long. The leek’s fragrant aroma will further enhance the overall flavor profile of the Tteokbokki.
Step 5
If using Cheongyang peppers, remove the seeds and slice them thinly on the diagonal. If you prefer a milder heat, deseed them first. For those who enjoy a bit of spice, you can leave the seeds in.
Step 6
Drain the soaked tteokguk tteok thoroughly in a colander. Any remaining water can make the rice cakes stick together or result in a watery sauce.
Step 7
Heat a pan over high heat without adding any oil. Stir-fry the beef brisket slices until they are about halfway cooked. The brisket will release its own fat, so there’s no need to add extra oil. Searing the beef will enhance its savory flavor.
Step 8
Once the beef brisket is about half-cooked, carefully wipe away any excess rendered fat from the pan with paper towels. Remove the partially cooked brisket to a separate plate and let it cool slightly. This step prevents the brisket from overcooking and becoming tough when added back later.
Step 9
In the same pan (without adding new oil), add the drained tteokguk tteok, sliced newo mushrooms, and leeks. Stir-fry over medium heat. Continue cooking until the rice cakes become translucent and the mushrooms are slightly tender.
Step 10
When the rice cakes and vegetables are about halfway cooked, add the sauce ingredients: jin ganjang, sugar, and oyster sauce. Increase the heat to high and stir-fry vigorously for 1-2 minutes until the sauce coats everything evenly and thickens slightly. Taste and adjust with a little more soy sauce if needed.
Step 11
Finally, add the reserved beef brisket and the sliced Cheongyang pepper (if using). Stir-fry quickly over high heat for just 30 seconds to 1 minute, until everything is heated through. The key is to avoid overcooking the brisket, which can make it tough. Serve your delicious Beef Brisket Tteokbokki immediately and enjoy this wonderfully flavorful dish!
