Gungjung Tteokbokki (Korean Royal Court Stir-Fried Rice Cakes)

 

Ingredients:

250g rice cakes (stick type) (soaked in water for 10 minutes to soften the rice cakes and drained)

50g blade steak (cut into strips)

1 egg yolk (lightly beaten)

100g fresh shiitake mushroom (discard the stem and sliced the caps)

½ red capsicum (seeded and sliced)

½ green capsicum (seeded and sliced)

½ big onion (sliced)

¼ carrot (shredded)

1 tsp chopped garlic

1/3 cup water

Marinade for beef:

½ tsp sugar

½ tsp chopped garlic

¼ tsp coarsely ground black pepper

½ tsp extra virgin sesame oil

¼ tsp light soy sauce

Seasonings:

1 tbsp light soy sauce

1 tbsp sugar

¼ tsp coarsely ground black pepper

1 tsp extra virgin sesame oil

Garnishing:

1 tsp toasted white sesame seeds

1 tbsp toasted pine nuts

Preparation Instructions:

  1. Marinate the beef strips with marinade and set aside.
  2. Heat up a non-stick skillet with 1 tsp of cooking oil. Add in beaten egg yolk. Swirl into a thin omelette. Flip it over when the bottom is set and let it cook on the other side until just cooked. Remove, leave it to cool a bit. Shredded and set aside.
  3. Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic until fragrant.
  4. Add in marinated beef, saute until half-cooked.
  5. Add in sliced big onion, shiitake mushroom, capsicums and carrot. Lightly saute.
  6. Add in rice cakes, water and seasonings. Bring to a boil and continue simmer until the rice cakes absorb most of the sauce.
  7. Dish out to a serving bowl, garnish with shredded omelette, toasted white sesame seeds and pine nuts.
  8. Serve hot.

 

 

 

 

 

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