My Korean KitchenRoyal Rice Cake (Gungjung Tteokbbokki)
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Ingredients
Serves 2- 1 stalk green onion ((15 g / 0.5 ounces), thinly sliced, optional)
- 1/2 small onion ((50 g / 1.8 ounces), julienned)
- 1/2 tsp minced garlic
- 1/4 green bell pepper ((40 g / 1.4 ounces), julienned)
- 1/4 red bell pepper ((40 g / 1.4 ounces), julienned)
- 1/4 yellow bell pepper ((40 g / 1.4 ounces), julienned)
- 1/4 tsp minced garlic
- 100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced)
- 1 1/2 Tbsp soy sauce
- 1 Tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp rice wine ((mirin))
- 1/4 tsp ground black pepper
- 300 g Korean rice cakes
- 1 tsp sesame oil
- 1/2 tsp sesame oil
- Some cooking oil (, I used rice bran oil)
- 1 tsp toasted sesame seeds (, optional)
- 100 g rib eye fillet ((3.5 ounces), thinly sliced)
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Steps
- Step 1
Combine the meat with the marinade. Set aside while other ingredients are being prepared.
- Step 2
In a heated pan (on medium-high heat), add some cooking oil and the onion. Stir lightly until they are wilted. Add the meat and cook briefly (about 30 seconds) until the outer layer is cooked.
- Step 3
Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
- Step 4
Garnish with the green onion and roasted sesame seeds. Serve.
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Combine the meat with the marinade. Set aside while other ingredients are being prepared.
Source: My Korean Kitchen
