Royal Stir-fried Rice Cakes with Bulgogi
Royal Stir-fried Rice Cakes, Perfect for Savory Fried Rice with Leftover Sauce
My daughter is leaving for a boarding academy for a month. Her Lunar and Solar birthdays fall during her stay, so I prepared a special birthday dinner for her before she left. When I asked what she wanted to eat, she said tteokbokki. So, I decided to make royal tteokbokki, a dish that combines bulgogi and tteokbokki! It’s an elegant and delicious tteokbokki that would be perfect for entertaining guests. And the leftover sauce is fantastic for making fried rice!
Royal Tteokbokki Sauce- 6 Tbsp Soy Sauce
- 3 Tbsp Cheongju (Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Sesame Oil
- 1/2 tsp Black Pepper
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Red Pepper Flakes)
Cooking Instructions
Step 1
First, let’s make the base for our delicious royal tteokbokki. In a bowl, combine 6 Tbsp of soy sauce for a rich umami flavor, 3 Tbsp of cheongju to remove any gamey smell from the beef, 1 Tbsp each of oligodang and maesil cheong for sweetness, 1 Tbsp of sesame oil for nutty aroma, 1/2 tsp of black pepper for a gentle kick, 1 Tbsp of minced garlic for aromatic depth, and 1.5 Tbsp of gochugaru for a pleasant spiciness. Whisk these ingredients together until well combined. Then, take your 600g of thinly sliced beef and marinate it by layering the slices in the sauce, ensuring each piece is coated. Marinating the beef beforehand will infuse it with fantastic flavors.
Step 2
The 400g of tteokbokki rice cakes might be quite firm. To soften them, bring a pot of water to a boil and add the rice cakes. Cook them just until they become pliable, being careful not to overcook them, as they can become mushy. Once softened, drain the rice cakes and set them aside without rinsing them under cold water.
Step 3
Gently tilt the bowl where the beef is marinating. You’ll notice the delicious marinade will pool to one side. This flavorful sauce is key to the dish!
Step 4
Add the drained rice cakes to the bowl with the marinated beef. Drizzle in 1 Tbsp of sesame oil and gently toss everything together. This step helps the rice cakes absorb some of the savory marinade and adds a lovely sesame aroma.
Step 5
Now, it’s time to stir-fry. Heat a pan over medium-high heat. Add half of the marinated beef (1/2 portion) to the hot pan. Use chopsticks or a spatula to spread out the beef slices so they don’t clump together and cook evenly. Stir-frying the beef separately ensures it cooks perfectly and develops a delicious aroma.
Step 6
Once the beef is about halfway cooked, add the julienned 1/8 carrot and the sliced 1/2 onion to the pan. Continue to stir-fry everything together. Adding vegetables not only enhances the dish’s visual appeal but also introduces a delightful crunch and sweetness. Cook until the vegetables become tender and translucent.
Step 7
When the beef is fully cooked, add the pre-softened and sesame-coated rice cakes to the pan. Quickly toss everything together to combine the rice cakes and the beef, ensuring they don’t stick to the bottom of the pan. The flavors will start to meld beautifully, and the aroma will become even more enticing.
Step 8
Finally, add the diagonally sliced scallion (1 whole stalk) and stir-fry for another minute. The fresh, mild onion flavor of the scallions adds a final touch of brightness to the dish. Your delicious Royal Stir-fried Rice Cakes with Bulgogi are now ready to be enjoyed! Serve immediately while warm.
