Gunjung Tteokbokkie
Servings: 4
Ingredients
- 400 grams Tteok - Korean Rice Cake
- 210 grams Ribeye steak – Thinly sliced
- 3 Tbsp Olive oil – for cooking
Vegetables
- 4 Garlic cloves - Sliced
- 1 Bell pepper - sliced
- 1 Medium Onion – sliced
- ½ cup Sweet corn
- 40 grams Baby corn - Optional
Marinade
- 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
Instructions
- Prepare the rice cake (tteok): If the rice cakes are frozen, set them on the countertop and let them defrost for a few minutes. They should take about 10 to 15 minutes to semi-thaw.
- Vegetables: Slice the green bell pepper, onion, and garlic. Thinly slice the ribeye steak. Rinse the corn and baby corn.
- Stir-fry: Preheat a wok on medium-high heat. Add olive oil and sauté the onion until caramelized. Add the garlic, green bell peppers, and sweet corn. Cook for five minutes while stirring occasionally. Continuously stir and cook for two minutes. Then, add the beef and cook for three minutes while stirring continuously.
- The Marinade: Add the rice cake and the marinade mixture, and cook for eight minutes. Continuously toss from the bottom up so that the ingredients evenly absorb the marinade sauce. Garnish with green onion and serve immediately.