Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each pea pod; pull off and discard the tough string that runs the length of the pod. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

Step 2

2 Make the quick kimchi: In a large bowl, combine the cabbage, half the garlic, half the ginger and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, tossing occasionally, for at least 10 minutes.

Step 3

3 Cook the beef: In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground beef and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

Step 4

4 Make the sauce & add the beef: Add the white bottoms of the scallions and remaining garlic and ginger to the pan of reserved fond. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked beef, garlic black bean sauce and sweet soy sauce. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Step 5

5 Cook the rice cakes: While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 3 to 5 minutes, or just until tender; drain thoroughly. In the same pan used to make the sauce, heat 2 teaspoons of oil on medium until hot. Add the drained rice cakes. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and crispy.

Step 6

6 Finish & plate your dish: Add the peas to the pan of rice cakes. Cook, stirring occasionally, 2 to 3 minutes, or until bright green. Turn off the heat and add the sauce and beef. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished dukbokki between 2 dishes. Top with the quick kimchi. Garnish with the green tops of thescallions and the black and white sesame seeds. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each pea pod; pull off and discard the tough string that runs the length of the pod. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

Step 8

2 Make the quick kimchi: In a large bowl, combine the cabbage, half the garlic, half the ginger and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, tossing occasionally, for at least 10 minutes.

Step 9

3 Cook the beef: In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground beef and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

Step 10

4 Make the sauce & add the beef: Add the white bottoms of the scallions and remaining garlic and ginger to the pan of reserved fond. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked beef, garlic black bean sauce and sweet soy sauce. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Step 11

5 Cook the rice cakes: While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 3 to 5 minutes, or just until tender; drain thoroughly. In the same pan used to make the sauce, heat 2 teaspoons of oil on medium until hot. Add the drained rice cakes. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and crispy.

Step 12

6 Finish & plate your dish: Add the peas to the pan of rice cakes. Cook, stirring occasionally, 2 to 3 minutes, or until bright green. Turn off the heat and add the sauce and beef. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished dukbokki between 2 dishes. Top with the quick kimchi. Garnish with the green tops of thescallions and the black and white sesame seeds. Enjoy!