Beef and Rice Cake Rolls (Sogogi Tteokmal-i)
A Deliciously Chewy and Savory Beef Dish: ‘Sogogi Tteokmal-i’ with Rice Cakes
Discover a unique way to enjoy thinly sliced beef, perfect for dishes like Shabu-Shabu, without boiling! These ‘Sogogi Tteokmal-i’ are made by rolling tender beef, marinated in a sweet and savory sauce, around chewy rice cakes and pan-frying them until golden brown. The delightful contrast between the slightly crispy exterior of the beef and the soft, chewy interior of the rice cake makes this a truly satisfying dish. It’s an excellent choice for a main course or a delightful appetizer.
Main Ingredients
- Thinly sliced beef for Shabu-Shabu (e.g., Top Blade) 300g
- Chewy rice cakes for Tteokbokki 200g (adjust to your preference)
Seasoning & Other Ingredients
- Chungjungone Mild Bulgogi Sauce 3 Tbsp
- Salt to taste
- Black pepper to taste
- Cooking oil 1 Tbsp
- Sesame oil 1 tsp
- Chungjungone Mild Bulgogi Sauce 3 Tbsp
- Salt to taste
- Black pepper to taste
- Cooking oil 1 Tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, let’s prepare the beef. Use thinly sliced beef, perfect for Shabu-Shabu. Place the beef in a wide bowl. Add 3 tablespoons of Chungjungone Mild Bulgogi Sauce, a pinch of salt, and a pinch of black pepper. Gently mix and massage the marinade into the beef. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 1 hour. This resting period will tenderize the beef and enhance its flavor.
Step 2
Next, we’ll prepare the rice cakes. Use chewy rice cakes meant for Tteokbokki. To achieve the best chewy texture, rinse the rice cakes under cold running water to remove any dust or debris. Bring a pot of water to a boil and add the rice cakes. Blanch them for about 1-2 minutes, then immediately drain and rinse them under cold water. This step prevents the rice cakes from sticking together and makes them wonderfully chewy. Toss the blanched rice cakes with 1 teaspoon of sesame oil and a pinch of salt to season them lightly.
Step 3
Now, it’s time to combine the beef and rice cakes. Lay out one slice of the marinated beef flat. Place a portion of the prepared rice cakes onto the beef. Carefully roll the beef around the rice cakes, tucking in the ends to create a neat roll. Ensure it’s rolled tightly so it doesn’t come apart during cooking. If your rice cakes are very long, you can cut them in half before rolling. Repeat this process for all the beef and rice cake portions.
Step 4
Finally, we’ll pan-fry these delicious rolls. Heat a non-stick pan over medium heat and add 1 tablespoon of cooking oil. Once the oil is shimmering, carefully place the beef and rice cake rolls into the pan. Let them cook on one side until they are golden brown and slightly crisp, then flip them over to cook the other sides. Continue flipping and cooking until all sides are evenly browned and the beef is cooked through. Cooking over medium to medium-low heat ensures the inside cooks thoroughly without burning the exterior. They are ready when the beef is a beautiful golden-brown color and the rice cakes inside are soft and chewy.
