Savory Mugwort Rice Cake Stir-fry with Beef
Savory Mugwort Rice Cake Stir-fry with Beef
A Delicious Combination of Chewy Mugwort Rice Cakes and Tender Beef: Perfect for a Side Dish or Snack!
Experience the delightful aroma of mugwort in this stir-fry featuring chewy rice cakes and tender beef. This dish makes for a hearty and flavorful side dish for your meals or an impressive snack. You can also use regular gara-tteok (rice cakes) or tteokguk tteok (rice cakes for soup). It’s a versatile recipe that’s quick to make and sure to please everyone, from kids to adults, serving perfectly as a snack, a side dish, or even alongside drinks.
Main Ingredients- Mugwort Gara-tteok (Rice Cakes) 2 rolls (or regular gara-tteok, tteokguk tteok)
- Beef (for bulgogi or japchae) 150g
- Green Onion 1 stalk
Seasoning & Other Ingredients- Soy Sauce 3 Tbsp
- Oyster Sauce 1 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Cooking Oil 1 Tbsp
- Ginger Syrup (or minced ginger) 1/2 Tbsp
- Black Pepper to taste
- Sesame Seeds for garnish
- Cooking Wine 1 Tbsp (Optional, for marinating beef)
- Sugar 1/2 Tbsp (Optional, for adjusting sweetness)
- Soy Sauce 3 Tbsp
- Oyster Sauce 1 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Cooking Oil 1 Tbsp
- Ginger Syrup (or minced ginger) 1/2 Tbsp
- Black Pepper to taste
- Sesame Seeds for garnish
- Cooking Wine 1 Tbsp (Optional, for marinating beef)
- Sugar 1/2 Tbsp (Optional, for adjusting sweetness)
Cooking Instructions
Step 1
First, prepare 150g of beef and 2 rolls of mugwort rice cakes for the stir-fry. If you don’t have mugwort rice cakes, regular gara-tteok or tteokguk tteok can be used. Briefly rinse the rice cakes under cold water to remove excess starch; this helps prevent them from sticking together during cooking.
Step 2
Cut the prepared mugwort rice cakes into approximately 5cm lengths. Depending on the thickness of the rice cakes, you can slice them in half lengthwise and then in half again, creating four pieces per cake. This ensures a pleasant texture when stir-fried.
Step 3
Slice the green onion diagonally into large pieces. Cutting them too small can cause them to fall apart during cooking. Slicing them to a similar size as the rice cakes will make the dish visually appealing and easier to eat.
Step 4
Marinate the beef before stir-frying. In a bowl, combine the 150g of beef with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic (from the seasoning ingredients), 1/2 Tbsp sesame oil, 1 Tbsp cooking wine (optional), 1/2 Tbsp ginger syrup, and a pinch of black pepper. Mix gently and let it marinate for about 10 minutes. This step helps remove any gamey odor from the beef and allows the flavors to penetrate.
Step 5
Heat 1 Tbsp of cooking oil and the remaining 1/2 Tbsp of sesame oil in a heated pan. Add the marinated beef and stir-fry until the pink color disappears. Once the beef is mostly cooked, add the sliced mugwort rice cakes and continue to stir-fry until the rice cakes soften. It’s important to stir occasionally to prevent the rice cakes from sticking to the pan.
Step 6
When the rice cakes have softened, add the prepared green onions and stir-fry for another minute. Now it’s time to add the remaining seasonings. Add 2 Tbsp soy sauce, the remaining 1/2 Tbsp minced garlic, and 1 Tbsp oyster sauce. Stir well to ensure all ingredients are evenly coated with the sauce. If you prefer a sweeter taste, you can add 1/2 Tbsp sugar to adjust the sweetness. Continue to stir-fry until the rice cakes are glossy and the sauce has thickened slightly.
Step 7
Finally, before turning off the heat, sprinkle a generous amount of sesame seeds over the dish. The nutty aroma of the sesame seeds enhances the overall flavor. Your delicious mugwort rice cake and beef stir-fry is now complete! Serve immediately while warm to enjoy the perfect combination of chewy rice cakes and tender beef.
