Chewy Rice Cakes with Tender Beef Ribs: Tteok-Japchae
A Festive Tteok-Japchae Recipe Perfect for Lunar New Year
Experience the delightful combination of chewy rice cakes and flavorful Korean beef ribs with this special Tteok-Japchae recipe, guaranteed to impress your family during festive gatherings. This dish is simple to make yet boasts a sophisticated flavor that will elevate any special occasion.
Main Ingredients- 150g Korean beef ribs, cut into thick strips
- 3 dried shiitake mushrooms
- 400g Tteok (rice cakes) for Tteokbokki (or similar firm rice cakes)
Beef Marinade- 2 Tbsp soy sauce
- 2 Tbsp Korean rice wine (cheongju)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
Rice Cake Seasoning- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
Vegetables and Stir-fry Seasoning- 1 Tbsp cooking oil
- 1 large Korean leek (daepa)
- 1/2 green bell pepper
- Small amount of carrot
- 1 Tbsp sesame oil (for finishing)
- Small amount of toasted sesame seeds (for garnish)
- 2 Tbsp soy sauce
- 2 Tbsp Korean rice wine (cheongju)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
Rice Cake Seasoning- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
Vegetables and Stir-fry Seasoning- 1 Tbsp cooking oil
- 1 large Korean leek (daepa)
- 1/2 green bell pepper
- Small amount of carrot
- 1 Tbsp sesame oil (for finishing)
- Small amount of toasted sesame seeds (for garnish)
- 1 Tbsp cooking oil
- 1 large Korean leek (daepa)
- 1/2 green bell pepper
- Small amount of carrot
- 1 Tbsp sesame oil (for finishing)
- Small amount of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by preparing the star of the dish: 150g of Korean beef ribs, already cut into thick strips, making them ready for immediate use. If you desire an enhanced flavor, you can gently pat dry any excess liquid with a paper towel.
Step 2
Rehydrate the 3 dried shiitake mushrooms by soaking them in lukewarm water for at least an hour, or ideally overnight. This ensures they become tender and plump for cooking. Using fresh shiitake mushrooms is also a delicious option.
Step 3
Once the shiitake mushrooms are fully rehydrated, gently squeeze out any excess water. Now, let’s prepare the vegetables for stir-frying. Slice the large Korean leek diagonally. Thinly slice the carrot into rounds, then julienne them. Similarly, julienne the 1/2 green bell pepper. It’s best to trim the tough stems from the shiitake mushrooms.
Step 4
Don’t discard the trimmed shiitake mushroom stems! You can save them to make broth or finely chop them for use in other dishes. Ensure your julienned shiitake mushrooms, carrots, and bell peppers are prepared neatly.
Step 5
In a large bowl, combine the julienned shiitake mushrooms and the beef ribs. Add all the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp Korean rice wine, 1/2 Tbsp minced garlic, 1 Tbsp plum extract, 1/2 Tbsp sugar, a pinch of black pepper, and 1 Tbsp sesame oil. Gently mix everything together with your hands and let it marinate for 10-15 minutes. This marination process tenderizes the beef and infuses it with flavor.
Step 6
Now, prepare the rice cakes, the heart of Tteok-Japchae. If using 400g of jeolpyeon (plain rice cakes), steam them for about 5 minutes in a steamer until they become soft and pliable. If your rice cakes are long, cut them in half and then slice them about 0.5cm thick. If you’re using firm tteokbokki rice cakes from the store, briefly boil them for 1-2 minutes until softened.
Step 7
Place the softened rice cakes in a bowl. Add the rice cake seasoning: 2 Tbsp soy sauce and 1 Tbsp sesame oil. Gently toss to coat the rice cakes evenly. This ensures the rice cakes are subtly seasoned and meld well with other ingredients.
Step 8
It’s time to stir-fry! Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the white parts of the sliced leek first and sauté until fragrant. This process creates ‘leek oil,’ enhancing the dish’s aroma.
Step 9
Once the leeks are fragrant, add the marinated beef ribs and shiitake mushrooms. Since the beef is marinated with soy sauce, it can burn easily over high heat. Cook over medium-low heat, stirring gently with chopsticks or a spatula to separate the meat and prevent sticking. Cook until the beef is almost done.
Step 10
When the beef is nearly cooked through, add the seasoned rice cakes to the pan. Stir-fry them together with the beef and mushrooms, allowing the rice cakes to absorb the flavors. Keep stirring occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 11
Finally, add the prepared vegetables (carrots and bell peppers). Stir-fry for about 1 minute, just long enough to keep them crisp-tender. Avoid overcooking the vegetables, as they can become mushy.
Step 12
Turn off the heat. Drizzle with 1 Tbsp of finishing sesame oil and give everything a final toss for a glossy finish. Sprinkle with a pinch of toasted sesame seeds for garnish. Your delicious Tteok-Japchae is ready! This dish offers a wonderful medley of textures – the chewy rice cakes, tender beef, and crisp vegetables – with a rich, savory flavor. It’s a perfect special dish for holidays and celebrations. Your family will surely love it!
Step 13
Enjoy your beautifully prepared Tteok-Japchae immediately while it’s warm!
