Sweet & Savory Bulgogi Tteokbokki
Sweet & Savory Bulgogi Tteokbokki
The Ultimate Sweet and Savory Dish! Bulgogi Tteokbokki in the Royal Tteokbokki Style.
When you have marinated bulgogi leftovers, simply grilling them can get monotonous. But what if you want to enjoy bulgogi, craving tteokbokki, and also want to eat plenty of vegetables and mushrooms? This ‘Bulgogi Tteokbokki’ is the perfect solution! By combining everything in one pot, you can savor a variety of flavors and textures all at once. It’s especially great for families, appealing to both kids and adults with its addictive sweet and savory profile. It makes a fantastic side dish for rice or a special meal.
Main Ingredients- Beef Bulgogi slices 200g
- Tteokbokki rice cakes 100g
- Oyster mushrooms (or King Oyster mushrooms) 100g
- Bok Choy 2 heads
- Scallions 5 stalks
- Carrot, a small amount (approx. 1/5 of a carrot)
- Cheongyang chili pepper 1 (optional, for spice adjustment)
- Red chili pepper 1/2 (for color)
- Minced garlic 1 Tbsp
- Black pepper, a pinch
- Toasted sesame seeds, a pinch
- Sesame oil 1/2 Tbsp
Royal Tteokbokki Sauce- Soy sauce (Jin Ganjang) 3 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Corn syrup (or Oligosaccharide) 1.5 Tbsp
- Water 2/3 cup (approx. 130ml)
- Soy sauce (Jin Ganjang) 3 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Corn syrup (or Oligosaccharide) 1.5 Tbsp
- Water 2/3 cup (approx. 130ml)
Cooking Instructions
Step 1
Wash and prepare all the vegetables. Tear the oyster mushrooms into bite-sized pieces along the grain; tearing them by hand this way enhances their texture. Trim the base of the bok choy and separate the leaves, or cut into 2-3 pieces. Cut the scallions into 5cm lengths. Thinly julienne the carrot.
Step 2
Thinly slice the red and Cheongyang chili peppers diagonally. Mince the garlic coarsely to maximize its aroma.
Step 3
Soak the tteokbokki rice cakes in cold water for about 15-20 minutes. This softens them, allowing them to absorb the sauce better and reducing cooking time.
Step 4
In a small bowl, combine the soy sauce (3 Tbsp), rice wine (2 Tbsp), corn syrup (1.5 Tbsp), and water (2/3 cup). Whisk well to create the sauce mixture in advance. Having the sauce ready makes the cooking process much smoother.
Step 5
Cut the bulgogi beef into 2-3cm pieces for easier eating. If you are using unmarinated bulgogi beef, season 200g of it with 2 Tbsp soy sauce, 1 Tbsp corn syrup, a pinch of pepper, 1 Tbsp minced garlic, and 1 Tbsp rice wine, mixing well.
Step 6
Heat 1-2 Tbsp of cooking oil in a wide pan or wok over low heat. Add the diagonally sliced chili peppers and coarsely minced garlic, and sauté gently to infuse the oil with their fragrance. Be careful not to burn the garlic.
Step 7
Once fragrant, increase the heat to medium-low. Add the soaked tteokbokki rice cakes and stir-fry for 1-2 minutes until they begin to soften. Stir-frying the rice cakes beforehand helps them absorb the sauce better.
Step 8
When the rice cakes are slightly stir-fried, add the prepared oyster mushrooms and julienned carrots. Stir-fry briefly for about 1 minute until just combined. They don’t need to be fully cooked at this stage.
Step 9
Now, pour the pre-made sauce mixture evenly over the ingredients in the pan.
Step 10
Stir well over medium heat to combine everything. Let it simmer for a moment to allow the sauce to coat the rice cakes.
Step 11
Once the sauce starts to bubble, add the prepared bulgogi beef.
Step 12
Turn the heat to high. Quickly stir and separate the beef pieces with chopsticks or a spatula to prevent clumping. Bulgogi beef is thin and cooks very fast, so high heat ensures it cooks quickly without becoming tough, maintaining a tender texture. Cook just until the beef is no longer pink.
Step 13
Taste and adjust the sweetness or saltiness to your preference. You can add more soy sauce or corn syrup if needed. Finally, add the prepared bok choy and scallions, and stir quickly.
Step 14
Stir-fry for another 30 seconds, just until the vegetables are slightly wilted. Turn off the heat and drizzle with 1/2 Tbsp of sesame oil, mixing well. The nutty aroma of sesame oil will enhance the overall flavor.
Step 15
Transfer the finished Bulgogi Tteokbokki to a serving dish. Sprinkle with toasted sesame seeds for a final touch. Enjoy this delicious Bulgogi Tteokbokki while it’s warm!
