Beef and Rice Cake Japchae
Make Special Occasions Even More Memorable with Savory Beef and Chewy Rice Cake Japchae
This is a hearty Chinese-style dish featuring chewy rice cakes and crisp vegetables, creating a delightful culinary experience. It’s perfect for creating special memories. Enjoy a dish that’s both visually appealing and incredibly delicious, sure to be loved by everyone.
Main Ingredients
- 250g Beef (for grilling)
- 1/4 Onion
- 1 piece Carrot (approx. 30g)
- 1 piece King Oyster Mushroom (approx. 50g)
- 7 Garaetteok (rice cakes, approx. 2cm diameter)
- 1/4 Cucumber
- 4 Cherry Tomatoes
Beef Marinade
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Soy Sauce
Cooking Instructions
Step 1
First, thinly slice the beef for grilling into long strips, similar to how you would prepare beef for japchae. Using pre-sliced japchae-style beef will make this step much easier.
Step 2
In a bowl, gently mix the sliced beef with the marinade ingredients: 1 Tbsp Mirin (or cooking wine) and 1/2 Tbsp Soy Sauce. Massage the ingredients into the beef to ensure even coating. Let it marinate for about 10 minutes for best flavor.
Step 3
Julienne the onion and carrot into fine, uniform strips. For the king oyster mushrooms, remove the tough ends and then tear them lengthwise into bite-sized pieces.
Step 4
Bring a pot of water to a boil. Add the garaetteok (rice cakes) and blanch them for 2-3 minutes until they become chewy yet tender. Be careful not to overcook, as they can become mushy.
Step 5
Heat a wok or large pan over medium-high heat with a little cooking oil. Add the marinated beef and stir-fry until it’s mostly browned. Then, add the julienned carrots and continue to stir-fry together.
Step 6
Once the beef and carrots are partially cooked, push them to one side of the pan. Add a little more cooking oil to the empty space, then add the julienned onions and torn king oyster mushrooms. Stir-fry until the vegetables are slightly softened and fragrant. The key is to cook them just enough to bring out their natural sweetness.
Step 7
Drain the blanched rice cakes and cut them into manageable lengths, about 5-6 cm each. Gently separate them to prevent sticking.
Step 8
Now, let’s prepare the delicious sauce. In a small bowl, combine 2 Tbsp Soy Sauce, 1 Tbsp Sugar, 2 Tbsp Oyster Sauce, and 1 Tbsp Garlic Soy Sauce (or a mix of 1/2 Tbsp minced garlic and 1 Tbsp soy sauce). Whisk everything together until well combined.
Step 9
Pour the prepared sauce over the beef and vegetables in the pan. Add 1/2 cup (100ml) of water and stir everything together to ensure the sauce evenly coats all ingredients. Bring the sauce to a gentle simmer over medium-low heat to prevent burning.
Step 10
Once the sauce is simmering, in a small cup, whisk together 1 Tbsp Potato Starch with 1/4 cup of water until smooth. Slowly pour this slurry into the simmering sauce while continuously stirring with a spatula. This will thicken the sauce to a glossy consistency. Keep the heat at medium-low.
Step 11
When the sauce reaches your desired thickness, turn off the heat. Add the cut rice cakes and 1 Tbsp Sesame Oil, gently tossing to coat everything with a lovely sheen. Sprinkle with toasted sesame seeds for extra flavor. For a beautiful garnish, cut the cherry tomatoes in half and arrange them on top.
