Name: Korean Rice Cake Stir-Fry
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 8 ounces shiitake mushrooms, thinly sliced; 6 cloves garlic, finely minced; 3 tablespoons plus 1 teaspoon soy sauce; 3 tablespoons toasted sesame oils; 1 tablespoon sugar, plus more for seasoning; 8 ounces rib-eye, sirloin or other tender cut of beef, sliced 1/4 inch thick; 1 pound cylindrical rice cakes (tteokbokki tteok); 2 tablespoons vegetable oil; 1/2 onion, thinly sliced; 1 carrot, halved lengthwise and thinly sliced on an angle; 1 zucchini, halved lengthwise and thinly sliced on an angle; Kosher salt and freshly ground pepper

Directions

Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.

Photograph by Andrew Purcell

Korean Rice Cake Stir-Fry

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages