Beef Brisket Oil Rice Cake Stir-fry: A Rich and Satisfying Delicacy
Beef Brisket Oil Rice Cake Stir-fry: Packed with Nutrition from Added Brisket
I made an oil rice cake stir-fry using tteokguk tteok (rice cakes for soup) and beef brisket from the freezer. The savory seasoning blended beautifully with the rich oil from the brisket and the soy sauce-based sauce, resulting in a delicious dish. It’s a great way to add nutrition and flavor to your meal.
Main Ingredients- 150g Tteokguk Tteok (rice cakes for soup), rinsed in cold water
- 100g Beef Brisket
- 3 cloves Garlic, thinly sliced
- 1 Tbsp Cooking Oil
- A pinch of Sesame Seeds (for garnish)
- 1/2 stalk Green Onion, finely chopped (for garnish)
Oil Rice Cake Seasoning- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, rinse the 150g of tteokguk tteok in cold water and drain well. In a bowl, combine the tteok with 0.5 Tbsp of soy sauce and 0.5 Tbsp of sesame oil. Gently mix to marinate the rice cakes. This step ensures the tteok absorb a subtle flavor, making them even tastier.
Step 2
In a small bowl, prepare the oil rice cake sauce by mixing 1 Tbsp of soy sauce, 1 Tbsp of sugar, a pinch of black pepper, and the remaining 0.5 Tbsp of sesame oil. Getting the balance of sweet and savory right is key!
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the 3 thinly sliced garlic cloves and sauté slowly until fragrant and lightly golden. The garlic will release a wonderful nutty aroma as it cooks.
Step 4
Once the garlic is nicely browned, add the marinated tteokguk tteok to the pan. Use chopsticks or a spatula to separate the rice cakes as they cook, preventing them from sticking together. Stir-fry until the rice cakes become slightly softened.
Step 5
Now, add the 100g of beef brisket to the pan and stir-fry with the rice cakes. Beef brisket cooks quickly, so keep stirring to prevent the tteok from sticking to the bottom of the pan.
Step 6
As soon as the beef brisket turns pink and is cooked, pour in the prepared oil rice cake sauce. Increase the heat to high and stir-fry quickly for 1-2 minutes, ensuring the sauce evenly coats the rice cakes and brisket. Be careful not to let it burn; quick stir-frying is essential here.
Step 7
Transfer the finished beef brisket oil rice cake stir-fry to a serving plate. Sprinkle generously with sesame seeds for a nutty finish and top with the finely chopped green onions for a fresh, vibrant presentation. Your delicious beef brisket oil rice cake stir-fry is ready to enjoy!
