Delicious Bulgogi Soy Sauce Tteokbokki
Homemade Bulgogi Soy Sauce Tteokbokki Recipe Using Rice Cake Sticks
Tteokbokki is always a winner! Especially when I’m on a diet but craving something delicious, I incorporate tasty tteokbokki into my healthy eating plan. This Bulgogi Soy Sauce Tteokbokki, made with rice cake sticks, offers a perfect balance of sweet, savory, and slightly spicy flavors that everyone will enjoy. The chewy rice cakes, tender bulgogi, and flavorful sauce are a match made in heaven! It’s incredibly satisfying to scoop up the sauce and ingredients together with a spoon. And don’t forget the joy of mixing leftover sauce with rice – it’s a delightful treat! This bulgogi soy sauce tteokbokki is a fantastic option for kids’ snacks or a hearty side dish. Let’s get cooking!
Essential Ingredients
- 1/2 cup dried shiitake mushrooms
- 3 cups rice cake sticks (tteokguk tteok)
- 200g ground beef (minced beef)
Cooking Instructions
Step 1
First, prepare the dried shiitake mushrooms. Soak 1/2 cup of dried shiitake mushrooms in lukewarm water for about 20 minutes until fully rehydrated. Rinse them thoroughly under running water, squeeze out excess moisture, and then slice them into bite-sized pieces.
Step 2
Next, prepare the rice cake sticks. Soak 3 cups of rice cake sticks (tteokguk tteok) in cold water for about 15-20 minutes until they become soft and pliable. If the rice cakes are too hard, they might break apart during cooking, so soaking until they are tender is important. Drain the soaked rice cakes in a colander.
Step 3
Now, let’s marinate the beef. In a bowl, combine 200g of ground beef, 1 Tbsp minced garlic, and 1/2 tsp black pepper. Gently mix to marinate the meat. Finely chop the white part of 1 green onion and add it to the bowl, mixing well. Heat a pan over medium heat and add the marinated beef. It’s crucial to break up the meat with chopsticks or a spatula as it cooks to prevent clumping.
Step 4
Once the beef is partially cooked, add 1 Tbsp of sugar and stir-fry it together. The sugar will melt and add a lovely sweetness to the beef.
Step 5
Add the rehydrated shiitake mushrooms to the pan and stir-fry with the beef for another 2-3 minutes. This allows the mushroom’s aroma to meld beautifully with the meat.
Step 6
Now, add the soaked rice cake sticks and stir-fry. Gently mix them in to prevent them from sticking together. Be mindful to avoid the rice cakes sticking to the bottom of the pan.
Step 7
Time to make the delicious sauce! In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp rice wine, 2 Tbsp hot sauce, 1 Tbsp sesame oil, and 2 cups of water. Mix everything well. Having the sauce pre-mixed makes cooking much smoother. Pour the prepared sauce into the pan and stir to combine all the ingredients.
Step 8
Cook over medium heat, stirring occasionally to prevent the rice cakes from sticking to the bottom, until the rice cakes are tender and the sauce has thickened slightly. The key is to keep stirring! Once the rice cakes are soft and the sauce has reduced to your desired consistency, your delicious soy sauce tteokbokki will be ready.
Step 9
Finally, add the chopped green parts of the green onion and thinly sliced red chilies. A little extra black pepper can be added for enhanced flavor, if desired. Simmer for a moment longer to allow the flavors of the green onion and chilies to infuse into the dish.
Step 10
There you have it – delicious Bulgogi Soy Sauce Tteokbokki is ready! Serve it generously and enjoy. Don’t forget to mix some rice into the leftover sauce!
