Gungjung Tteokbokki

Step 1

Put beef slices in a mixing bowl. Then marinate with: Soy Sauce (2T), Sugar (1T), Mirim (1T), Minced Garlic (1/2T), Sesame Oil (1T), Black Pepper (few shakes) and Sesame Seeds (few shakes). Put on a glove and mix all the aromatic ingredients thoroughly. Set the meat aside and let it marinate for 10 minutes.

Step 2

Prep veggies: Chop Shiitake Mushrooms, Onion, Carrot, Green Bell Pepper and Spring Onion into thin strips.

Step 3

Fill a large pot with water. Bring up to boil. Put a few squeezes of oil into the water (so the rice cakes don't stick). Then add your rice cakes (tteok) into the boiling water for 1 minute. Then strain the rice cakes and let them drip-off the excess water.

Step 4

Place the blanched rice cakes into a mixing bowl. Then place in Soy Sauce (1T) and Sesame Oil (1T). Coat the rice cakes evenly.

Step 5

Place frying pan on medium-high heat. Place oil in. Once hot, add onions. Stir-fry until onions turn translucent.

Step 6

Then add beef slices one-by-one into the frying pan. Separate each piece so that they don't clump with each other.

Step 7

Once the beef loses most of its red color, add in the sliced Carrots and Mushrooms. Stir-around for 30 seconds.

Step 8

Next, add water (1/3 cup) to the stir-fry. Stir-around.

Step 9

Then add in the rice cakes.

Step 10

Add Oyster Sauce (1T), Soy Sauce (1T), Sugar (1T) and Honey (1T) to the mixture. Stir-fry everything together.

Step 11

Now, add Bell Pepper and Spring Onion pieces to the stir-fry.

Step 12

Once the Bell Peppers get soft, turn off the heat.

Step 13

Garnish with Sesame Oil (1T) and give one last stir. And top-off with Sesame Seeds (few shakes).