Crispy Bulgogi: With Royal Stir-fried Rice Cakes on the Side!
Crispy Bulgogi: With Royal Stir-fried Rice Cakes on the Side!
A Fantastic Double Delight! Enjoy Crispy Bulgogi and Delicious Royal Stir-fried Rice Cakes at Once!
Using the same bulgogi marinade, we’re making crispy bulgogi for the main dish and royal stir-fried rice cakes (Gungjung Tteokbokki) with the leftover juices! This recipe allows you to create two wonderful dishes with one effort. Enjoy a rich flavor without needing separate seasonings.
Main Ingredients- 600g Beef (Bulgogi cut or thinly sliced)
- 2 Tbsp Mirin (to remove gamey smell)
- Pinch of Black Pepper
- 1 Tbsp Butter
- 1 Tbsp Sesame Oil
- 10 Perilla Leaves
- 1 Tbsp Pine Nut Powder (for garnish)
- 1 Tbsp Cornstarch (optional, for extra crispiness)
Bulgogi Marinade- 6 Tbsp Soy Sauce
- 4 Tbsp Pear Juice (or grated pear)
- 3 Tbsp Onion Juice (or grated onion)
- 1 Tbsp Minced Garlic
- 1 Green Onion (chopped)
- 2 Tbsp Oligodang (corn syrup/sweetener, adjust sweetness)
- 1 Tbsp Sesame Oil
- 1 tsp Ginger Paste (or minced ginger)
- 6 Tbsp Soy Sauce
- 4 Tbsp Pear Juice (or grated pear)
- 3 Tbsp Onion Juice (or grated onion)
- 1 Tbsp Minced Garlic
- 1 Green Onion (chopped)
- 2 Tbsp Oligodang (corn syrup/sweetener, adjust sweetness)
- 1 Tbsp Sesame Oil
- 1 tsp Ginger Paste (or minced ginger)
Cooking Instructions
Step 1
First, prepare the beef. Use kitchen paper towels to thoroughly pat dry and remove any blood. Properly draining the blood prevents a gamey smell and ensures a clean taste. Marinate the drained beef with 2 tablespoons of mirin and a pinch of black pepper, gently mixing by hand. Let it sit for a while.
Step 2
Now, let’s make the delicious marinade. Use a blender or grater to finely grind the pear and onion to extract their juice. (You can also use pre-made pear and onion juice.) Combine the fresh pear and onion juice with the measured soy sauce, minced garlic, chopped green onion, oligodang, sesame oil, and ginger paste. Mix them well. This recipe provides a base ratio for the marinade; feel free to adjust the soy sauce or sweetness to your liking.
Step 3
Discard the mirin from the marinated beef. Pour the prepared marinade over the beef and mix thoroughly by hand. Ensure the marinade coats the meat evenly. Let it marinate for at least 30 minutes. For an even deeper flavor, refrigerate for over an hour if time permits.
Step 4
Heat a frying pan over medium heat and add the marinated beef. Cook without stirring too frequently; flip when one side is browned and continue cooking until done, ensuring it doesn’t burn. Once the beef is fully cooked, carefully strain the cooking juices into a separate bowl. This reserved broth is the secret ingredient for incredibly delicious Royal Stir-fried Rice Cakes! Absolutely do not discard this broth.
Step 5
To make the bulgogi crispy, add 1 tablespoon of butter and 1 tablespoon of sesame oil to the same frying pan used for the beef. Return the beef to the pan and stir-fry over high heat until almost all the moisture has evaporated. Stirring frequently is key to achieving a crispy texture without burning.
Step 6
When the bulgogi is nearly done, sprinkle 1 tablespoon of cornstarch evenly over it and stir-fry quickly. The cornstarch will coat the beef, enhancing its crispy texture. Finally, add a touch of black pepper for extra aroma. Even at this stage, if plated, it makes a wonderful crispy bulgogi.
Step 7
Now, let’s prepare the perilla leaves to accompany the crispy bulgogi. Wash the perilla leaves thoroughly, pat them dry, and slice them thinly into strips. Arrange the shredded perilla leaves attractively on the serving plate.
Step 8
Arrange the deliciously crispy bulgogi you’ve just prepared over the bed of shredded perilla leaves. Sprinkle pine nut powder on top for a nutty flavor and attractive presentation. Other nut powders like flaxseed powder can also be used.
Step 9
Prepare the additional ingredients for the Royal Stir-fried Rice Cakes. Wash and thinly slice the carrot and onion. Slice the green onions diagonally. Remove the stems from the shiitake mushrooms and slice them thinly. If you have fish cake, cut it into bite-sized pieces.
Step 10
It’s time to make the Royal Stir-fried Rice Cakes. Pour the reserved bulgogi broth into a frying pan. Add the tteokbokki rice cakes, prepared vegetables (carrots, onions, shiitake mushrooms, green onions), and fish cake (if using). If the bulgogi broth seems insufficient, add a little water or anchovy broth. Cover the pan and cook over medium-low heat until the rice cakes are soft and the vegetables are tender.
Step 11
Once the rice cakes and vegetables are cooked, taste the dish. Season with salt if needed. Add a little oligodang if you prefer a sweeter taste. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for a complete and delicious Royal Stir-fried Rice Cakes. Now, enjoy your abundant meal with the crispy bulgogi!
