Gungjung Tteokbokki

Ingredients

• 1 pound Cylindrical rice cakes (garae-tteok)
• 150 grams Beef sirloin or ribeye, julienned
• 3 pieces Dried shiitake mushrooms, soaked and sliced
• 0.5 medium Onion, sliced
• 0.5 medium Carrot, julienned
• 0.5 medium Green bell pepper, sliced
• 3 tablespoons Soy sauce
• 1.5 tablespoons Honey or brown sugar
• 1 tablespoon Sesame oil
• 1 tablespoon Minced garlic
• 1 teaspoon Toasted sesame seeds(optional)
• 0.25 teaspoon Black pepper

Instructions

1. 1

   If the rice cakes are hard, soak them in warm water for 20 minutes until softened, then drain.

2. 2

   In a small bowl, mix the soy sauce, honey, minced garlic, and sesame oil to create the seasoning sauce.

3. 3

   Marinate the julienned beef and sliced shiitake mushrooms with 2 tablespoons of the prepared sauce for 15 minutes.

4. 4

   Heat a lightly oiled wok or large skillet over medium-high heat and stir-fry the marinated beef and mushrooms until the meat is browned.

5. 5

   Add the sliced onions, carrots, and green peppers to the pan, stir-frying for 2-3 minutes until the vegetables begin to soften.

6. 6

   Add the rice cakes and the remaining seasoning sauce to the pan, tossing constantly to prevent sticking.

7. 7

   Continue to stir-fry for another 3-5 minutes until the rice cakes are chewy and have absorbed the dark color of the sauce.

8. 8

   Remove from heat, garnish with toasted sesame seeds and a crack of black pepper, and serve immediately.