Easy Tteokgalbi Fried Rice Recipe
No Side Dish Needed! Tteokgalbi Fried Rice Ready in Minutes!
No time to go to the supermarket, or want to use up ingredients in the fridge? Whip up this delicious Tteokgalbi Fried Rice in a flash using store-bought Tteokgalbi from your freezer! It’s a perfect one-bowl meal and requires no extra side dishes, making it a satisfying option for busy days.
Main Ingredients
- 1 piece of store-bought Tteokgalbi (approx. 100-150g)
- 1/6 onion (approx. 30g)
- 3 leaves of perilla leaves
- 1 handful of green onions (approx. 30g)
- 1/2 king oyster mushroom (approx. 40g)
- 1/2 bowl of cooked rice (approx. 100g)
Cooking Instructions
Step 1
First, prepare the ingredients for your fried rice. Dice the onion and king oyster mushroom into bite-sized pieces, similar in size to the Tteokgalbi. Wash and thinly slice the perilla leaves. If your Tteokgalbi is frozen, lightly defrost it according to package instructions, or cut it into bite-sized pieces (about 1-1.5 cm). Prepping all ingredients beforehand makes the stir-frying process much smoother.
Step 2
Heat a pan over medium heat and add 1-2 tablespoons of cooking oil. Add the chopped green onions and stir-fry until fragrant and lightly golden, about 1 minute. Sautéing the green onions first releases their subtle sweetness and aroma, infusing the oil and enhancing the overall flavor of the fried rice.
Step 3
Once the green onions are fragrant, add the diced onion to the pan. Stir-fry until the onions become translucent, which will bring out their sweetness and add to the savory depth of the fried rice. Cook for about 1-2 minutes.
Step 4
Now, add the prepared Tteokgalbi to the pan. Stir-fry over medium-low heat, ensuring it doesn’t stick or burn. Use a spatula to gently mix and break up the Tteokgalbi, allowing it to cook and meld with the other ingredients. Continue stir-frying for about 2 minutes, letting the Tteokgalbi juices and seasonings combine with the vegetables.
Step 5
When the Tteokgalbi is partially cooked, add the sliced king oyster mushrooms. Stir-fry together until the mushrooms soften, about 1-2 minutes. If the seasoning needs a little adjustment, add a tiny pinch of salt at this stage. Remember that Tteokgalbi is already seasoned, so taste as you go to avoid over-salting.
Step 6
It’s time to add the cooked rice. If the rice is clumped, use your spatula to break up the grains and stir-fry until everything is well combined and the rice grains are separated. Continue stir-frying for about 2-3 minutes, ensuring the rice is heated through and evenly mixed with all the ingredients.
Step 7
Finally, finish the fried rice with soy sauce and sesame oil for enhanced flavor. Drizzle about 1/2 tablespoon of soy sauce around the edges of the pan; this helps it caramelize slightly, adding a wonderful wok hei aroma. Gently toss to distribute the soy sauce evenly. Turn off the heat and drizzle in 1/2 tablespoon of sesame oil for a fragrant finish. A pinch of black pepper can be added if desired. Serve your delicious Tteokgalbi Fried Rice hot and enjoy!
