Korean Rice Cake Stir-Fry

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Rice cakes are so simple and versatile. Unlike the better known, spicy Tteokbokki rice cake dish, this is a savory, garlicky soy sauce rice cake dish. Korean rice cake stir-fry, also known as Gungjung Tteokbokki is what royalties, kings and queens used to eat in the Chosun dynasty (1392-1910) and was meant to be a specialty food. Traditionally, each vegetable is julienned and individually cooked; they then all come together at the end, but this recipe keeps the knife cuts relatively simple. You'll also cook all the vegetables at once, making it fuss- and hassle-free.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.