Korean Rice Cake Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 30 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 30 milligrams
- Sodium
- 867 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 4 grams
- Sugar
- 9 grams
- Protein
- 20 grams
- Total: 35 min
- Active: 35 min
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.