Korean Rice Cake Stir Fry Recipes

KOREAN RICE CAKE STIR-FRY

Korean Rice Cake Stir-Fry image

This classic Korean dish, Gungjung Tteokbokki, translates to Royal Court Rice Cakes. It was a meal for kings and queens (gungjung means "royal court") in the Joseon Dynasty, the longest imperial period in Korea (1392-1910). The dish is traditionally prepared with long cylindrical Korean rice cakes, but you can also use sliced disk-shaped rice cakes, like we did in this recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 640, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 867 milligrams, Carbohydrate 77 grams, Fiber 4 grams, Sugar 9 grams, Protein 20 grams

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Spicy Korean Rice Cakes (Tteokbokki) image

This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.

Provided by Julia Moskin

Categories dinner, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

Steps:

Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
Mix in scallions and serve hot, sprinkled with sesame seeds.

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