Spicy Korean Rice Cakes (Tteokbokki)

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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.

by Julia Moskin·published 2009-09-23

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Asian, KoreanDinner, Quick, One Pot, Main Course

Servings

2 servings

Total time

20 min

Calories / serving

—

Ingredients (11)

serves

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

Instructions (5 steps)

01Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
02Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
03Heat 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.

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Not rich — missing servings, total time, or calories.