Royal Tteok-Japchae: A Hearty Feast with Chewy Rice Cakes
Royal Tteok-Japchae: A Hearty Feast with Chewy Rice Cakes
#SumineBanchan #TteokJapchaeRecipe #RoyalTteokbokki #SoySauceTteokbokki #BeefBulgogi #HolidayFood #HomeCooking #EasyRecipe
Introducing ‘Royal Tteok-Japchae,’ a delightful dish featuring chewy garae-tteok (long rice cakes) instead of dangmyeon (glass noodles), generously loaded with tender beef bulgogi and a colorful medley of vegetables. It closely resembles royal tteokbokki or a soy-sauce-based tteokbokki with bulgogi. We thinly slice the garae-tteok and julienne the vegetables to a similar size, preparing them Japchae-style. The beef bulgogi is marinated simply with soy sauce, enhanced with pureed pear, apple, and onion for a tender and flavorful result. The more beef you add, the richer and more savory this Tteok-Japchae becomes. It’s perfect for holiday gatherings or special occasions!
Main Ingredients- Garae-tteok (long rice cakes) 5 pieces (approx. 300g)
- Beef bulgogi cut 500g
- Red bell pepper 1/2
- Yellow bell pepper 1/2
- Green bell pepper 1
- Napa cabbage leaves 4
- Onion 1/2
- Oyster mushrooms 1 clump
Beef Bulgogi Marinade- Soy sauce 1 cup (200ml)
- Honey 2 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1 tsp
- Pear 1/4 (grated)
- Apple 1/2 (grated)
- Onion 1/2 (grated)
- Cheongju (rice wine) 3 Tbsp
- Black pepper 1 Tbsp
- Sesame oil 1 tsp
- Soy sauce 1 cup (200ml)
- Honey 2 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1 tsp
- Pear 1/4 (grated)
- Apple 1/2 (grated)
- Onion 1/2 (grated)
- Cheongju (rice wine) 3 Tbsp
- Black pepper 1 Tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, prepare all the vegetables and ingredients for the Tteok-Japchae. Slice them into bite-sized pieces, similar in length to the garae-tteok. For vibrant colors, thinly julienne the red and yellow bell peppers and the green bell pepper after removing the seeds. Julienne the onion to match and tear the oyster mushrooms into strands. Also, cut the napa cabbage leaves into similar lengths and sizes.
Step 2
Now, let’s make the beef bulgogi marinade. Gently pat the beef bulgogi cut with paper towels to remove any excess blood.
Step 3
Add the minced garlic and minced ginger to the beef for a fragrant flavor boost.
Step 4
To tenderize the meat and add natural sweetness, grate the pear, onion, and apple and mix them into the beef. This step makes the meat incredibly tender and enhances the overall flavor.
Step 5
For the base flavor, use soy sauce and adjust the sweetness with honey. Add black pepper, cheongju (rice wine), and sesame oil, then gently mix everything together to coat the beef.
Step 6
You don’t need to add extra sugar or plum extract, as the grated fruits and vegetables provide ample sweetness. Once marinated, cover the beef with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to deepen.
Step 7
While the beef is marinating, prepare the garae-tteok. If the rice cakes are too hard, briefly blanch them in boiling water or soak them in lukewarm water until softened. Cut them into manageable lengths (about 5-6 cm) and then into 2-3 pieces each.
Step 8
Once the beef is well-marinated, heat a pan over high heat and quickly stir-fry the beef. Break up any clumps as you cook.
Step 9
When the beef is partially cooked, push it to one side of the pan. Add the prepared vegetables (onion, bell peppers, green pepper, napa cabbage) to the empty space and stir-fry them briefly. This allows the bulgogi marinade to naturally flavor the vegetables.
Step 10
As the vegetables start to soften slightly, combine them with the beef that was pushed to the side. Stir-fry everything together until evenly mixed. No additional seasoning is needed at this stage, as the beef is already well-marinated.
Step 11
Mushrooms and bell peppers cook quickly, so stir-fry everything until the garae-tteok becomes soft and chewy. Be careful not to overcook, as this can make the rice cakes mushy or the vegetables watery. The key is to cook just until all ingredients are tender and well-combined.
Step 12
Just before turning off the heat, drizzle in some sesame oil for added aroma and sprinkle with toasted sesame seeds to finish.
Step 13
For a final touch of color and presentation, garnish with freshly chopped scallions. (Optional)
Step 14
Serve the hearty Tteok-Japchae on a platter, arranging the beef, rice cakes, and colorful vegetables attractively. A final sprinkle of toasted sesame seeds completes this ‘Sumine Banchan’ style Royal Tteok-Japchae. Enjoy your delicious meal!
