Korean rice cakes or tteok, also known as dduk or toppoki can be found in Asian stores. Use the ones that are shaped like long cylinders and cut them in half before cooking. If you will use dried tteok, do not soak them. Instead cook them according to package instructions.
Tteokbukki is a spicy rice cake stew. This snack used to be a royal dish and now it is sold by street vendors in some areas in Korea. It is a sweet and spicy dish that is perfect for a cold day. Try it with shoju or Korean rice wine too.
8 ounces fresh or frozen tteok Â (thawed)
4 ounces sirloin, thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces
1 to 2 tablespoons gochujang (Korean chili paste)
1 to 2 teaspoons sugar
2 scallions, thinly sliced
Marinate the beef in soy sauce, 1 teaspoon sesame oil and garlic.
Place the tteok in a large bowl and soak it in cold water for 10 minutes. Drain and dry them using paper towels. Set aside.
Heat a skillet or wok under high heat. Â Reduce the flame to medium and stir-fry the beef for 2 minutes or until it is light brown. Add the cabbage and onions. Stir-fry for another 3 minutes or until they are tender. Stir in the chili paste, water, remaining sesame oil and mix well. Add the tteok and lightly stir. Let it simmer until the tteok is soft and the sauce thickens. Add water if needed and adjust seasoning.
Remove from heat and mix in the scallions. Transfer the tteokbukki to a plate and sprinkle with sesame seeds. Serve warm.
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