Korean Royal Stir-fried Rice Cakes

Royal Tteokbokki

Although the spicy version of tteokbokki is better known, the original dish, which hails from the royal court of the Chosun dynasty, has no chillies at all. Instead, it boasts a lip-smacking, salty–sweet sauce with black pepper undertones. It is also super quick to make a crowd-pleasing stir-fry that even the kids will love

Ingredients

serves 4

450g (1lb) beef rib eye, trimmed and thinly sliced (about 5mm/.in thick)

1 small firm but ripe pear, grated

3 tbsp brown sugar

3 tbsp soy sauce

2 tbsp roasted sesame oil

1 tbsp vegetable oil, plus a drizzle for the stir-fry

5 garlic cloves, grated

2 tbsp roasted sesame seeds, crushed

1/4 tsp ginger, peeled and grated

1/2 tsp black pepper

STIR-FRY

280g (10oz) tteok (thin rice cake batons)

50g (2oz) baby onions, peeled and quartered

120g (3.oz) mixed wild mushrooms(I like to use 2 large oyster mushrooms, sliced, with 1/2 bunch enoki mushrooms)

1 rainbow carrot, peeled and julienned

100g (3.oz) baby leeks, trimmed and cut lengthways into quarters

80g (3oz) baby corn, cut lengthways into quarters

TO SERVE

1 spring onion

1 quail egg, soft boiled

a pinch of black sesame seeds

Method

In a shallow dish, combine the beef, pear and brown sugar and massage with your hands to thoroughly combine. Leave to marinate for about 30 minutes at room temperature. Meanwhile, in a large bowl, stir together the soy sauce, sesame oil, vegetable oil, garlic, crushed sesame seeds, ginger and black pepper. Set aside.

When the beef is ready, use your hands to shake off and squeeze out any excess sugary liquid, then add the beef to the soy sauce marinade. Toss to coat, cover and marinate for about 30 minutes at room temperature, or overnight in the fridge.

Meanwhile, cut the spring onion lengthways into thin strips and soak in iced water until curled, then drain. About 30 minutes before cooking, place the tteok in a large bowl with enough water to cover them. Leave them to rehydrate.

Once the tteok are rehydrated, remove from the water, retaining 4 tablespoons of liquid. Heat a drizzle of vegetable oil in a large frying pan over a medium heat. Add the baby onions and cook for 6–8 minutes until softened. Add the mushrooms, carrot, baby leeks and baby corn and cook for a further 5 minutes until slightly softened.

Increase the heat to medium–high, add the beef, marinade rehydrated tteok and the retained water. Cook for 2–3 minutes, stirring occasionally, until the meat is medium rare, and slightly pink in the centre. Transfer to a serving plate, and arrange the spring onion and quail egg on top. Finish with a sprinkle of black sesame seeds.

Browse all recipes

Social media

@judyjoochef Instagram profile imageSalt farms in Thailand are a big business. Fresh sea water from the Gulf of Thailand is let in to flood a series of flatbeds. This mineral rich water is then allowed to evaporate under the heat of the sun forming large crystals. The salt is then collected, dried out further and cleaned. The salt is similar in structure to fleur de sel (more flower shaped than pyramids) and the taste is similar to other high quality sea salts.  I love trying salt from around the world and bringing back a little to use at home! 
.
.
#thailand #salt #saltfarm #chef #chefslife #travel #travelphotography #thai #chefsofinstagram #food @choibites6 days ago via Instagram
@judyjoochef Instagram profile imageThailand…. @discoversoneva 
#discoversoneva3 weeks ago via Instagram
@judyjoochef Instagram profile imageHope you are merry and bright this holiday season!  And cooking and baking for your loved ones.  I had such a good time visiting with @buddyvalastro and seeing his epic bakery in my home state of New Jersey! I love family owned and run businesses. So amazing! Find out what Buddy’s fave holiday recipes are and his go to potato chip flavor!  @usweekly on the newsstands now! 
.
.
Thank you @toryburch for my outfit and your support over the years! 
#usweekly #chef #cheflife #toryburch #cookies #holiday #chefsofinstagram1 month ago via Instagram
Loading