Name: Gunjung Tteokbokkie
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 400 grams Tteok (- Korean Rice Cake); 210 grams Ribeye steak ( – Thinly sliced); 3 Tbsp Olive oil (– for cooking); 4 Garlic cloves (- Sliced); 1 Bell pepper (- sliced); 1 Medium Onion (– sliced); ½ cup Sweet corn; 40 grams Baby corn ( - Optional); 3 Tbsp Soy sauce; 1 tsp Sesame seed oil; ½ tsp Brown sugar; 2 Tbsp Oyster sauce; ½ tsp Black pepper; 1 Tbsp Hoisin sauce

Ingredients

Tteobokki, Ribeye steak, Dark Soy sauce, Sesame seed oil, Brown sugar, Garlic cloves, Oyster sauce, Black pepper, Hoisin sauce, Sweet corn, Baby corn, Red bell pepper, Onion, Olive oil.

Gungjung tteokbokki uses vegetables such as carrots, bell peppers, zucchini, mushrooms, onions, and garlic. This recipe also features thinly sliced beef, cooked with soy sauce, oyster sauce, sesame oil, and other ingredients. This dish uses a savory and sweet sauce. It also includes a subtle nuttiness, thanks to the addition of sesame seed oil. The rice cakes have a chewy base that complements the sauce’s flavors. You can substitute traditional rice cakes with wheat rice cakes, which are quite similar but made from wheat. The texture of wheat rice cakes is almost identical to that of traditional rice cakes.

Instructions

One of the benefits of medium-sized rice cakes is that they defrost quickly. Leave the packet of rice cakes on the countertop for 15 minutes; it will be ready to use soon. Make the marinade.

Slice the red bell pepper, onion, and garlic. Thinly slice the ribeye steak. Rinse the corn and baby corn. Marinate the ribeye steak with two tablespoons of dark soy sauce. Preheat a wok on medium-high heat. Add olive oil and the onion. After it has caramelized, add the garlic, green pepper, and sweet corn. Stir to mix and cook for five minutes.

Add the red bell pepper, baby corn, and carrot. Continuously stir and cook for two minutes. Then, add the beef and cook for three minutes. Add the rice cake and the mixture. Toss to mix everything and cook for eight minutes. It is important to note that the rice cake used in this recipe is two inches long and ¼ inch round, which takes a short time to cook. If you use thicker rice cakes, the cooking time may be longer.

Continue to stir from the bottom up so that all the ingredients absorb the marinade sauce. Garnish with your favourite herbs, such as parsley, basil, or chives. Serve immediately.

Expert tips

To prepare the rice cakes, soak the frozen ones in warm water for 15 minutes, then separate them before cooking. This process ensures that the rice cakes cook evenly and absorb flavors more effectively. To enhance the dish’s flavor profile, you can add a variety of vegetables. This recipe recommends using bell peppers, corn, baby corn, onions, and garlic, but feel free to experiment with any vegetables you prefer. You can also substitute beef with chicken; if using thicker cuts of meat, marinate them for about 10 minutes. Gungjung tteokbokki has higher nutritional value than spicy tteokbokki because it includes vegetables. Gungjung tteokbokki typically features lean cuts of beef, which are a good source of protein, along with a mix of mushrooms, zucchini, carrots, onions, and bell peppers, and may also include chestnuts or ginseng.

How to Store and Reheat Gungjung Tteokbokki?

Gungjung tteokbokki can be stored in the refrigerator for up to three days without altering its taste. However, freezing it may change the rice cake’s taste and texture. Allow the gungjung tteokbokki to cool down before storing it in the fridge. To keep it fresh, place it in an airtight container or a suitable zip-lock bag if you decide to freeze it. It can last up to two months in the freezer. To reheat refrigerated gungjung tteokbokki, use either the stovetop or the microwave. For frozen gungjung tteokbokki, it’s best to heat it on the stovetop at medium-low heat. Alternatively, you can thaw it in the microwave, then reheat it at the appropriate temperature, checking every minute to prevent overheating.

What to Serve with Gungjung Tteokbokki?

Given its complex flavor profile, it is best to serve side dishes that complement the richness and umami of gungjung tteokbokki without overpowering it. One great option is kongnamul muchim, which consists of blanched bean sprouts seasoned with hot pepper flakes, salt, sugar, and sesame seed oil. Another excellent pairing is japchae, a Korean glass noodle dish made with sweet potato noodles and stir-fried vegetables. Japchae is savory, sweet, and mildly chewy, adding a delightful flavor and texture to your gungjung tteokbokki.