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Bulgogi Tteokbokki
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4.23 from 9 votes

Bulgogi Tteokbokki - Not Spicy, Savory & Addictive!

Ingredients

  • 300 grams of Thinly Sliced Beef (Sirloin Cut is good)
  • ⅓ Onion
  • A handful of Mushrooms (Use any mushroom)
  • Small piece of Carrot (Measure - length of your pinky finger)
  • 1 stalk Spring Onion (forearm length)
  • 2 cups Rice Cakes

Bulgogi Marinade

  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Mirim
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Sesame Oil
  • Few cracks Black Pepper

Season Vegetables (When Stir-frying)

  • Few pinches Salt
  • Few pinches Black Pepper

Instructions

Prep Ingredients

  • Slice ⅓ of an onion into thin slices.
  • Cut-off a piece of carrot (length of your pinky) - then julienne into thin slices.
  • Dice some mushroom into bite-sized pieces (~a small handful's worth).
  • Dice 1 forearm length of spring onion stalk into thin slices.

Make Bulgogi Marinade

  • Take out a mixing bowl and thoroughly mix: Soy Sauce (3 Tablespoons), Sugar (1 Tablespoon), Mirin (1 Tablespoon), Minced Garlic (1 Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (4-5 cracks).
  • Place 300g of thinly sliced beef into your mixing bowl. Then add-in ⅔ of the bulgogi marinade. Give it a mix with your hands. Then set the meat aside so it can marinate.

Stir-Fry Vegetables

  • Place some oil into a frying pan. Once the oil is hot, place-in the diced carrots, onion and mushrooms. Next, season with salt (few pinches) and black pepper (4-5 cracks).
  • Stir-fry for a few minutes - or until the onions start to turn translucent. Then turn off heat and pour out onto a plate.

Blanche Rice Cakes

  • Bring a pot of water to boil. Once its boiling, add-in 2 cups of rice cakes. Wait a few minutues - until the rice cakes rise to the surface. Then empty the water out through a strainer. Shake off any excess water from the rice cakes.
  • Now, place the blanched rice cakes into a mixing bowl. Place-in the remaining ⅓ of bulgogi marinade sauce and give it a nice stir. Set it aside for the next step.

Make Bulgogi Tteokbokki

  • Place some oil into a frying pan. Once the oil is hot, add-in the marinated bulgogi beef. Use your chopsticks to separate each beef piece - so it doesn't clump together.
  • Then use a pair of kitchen scissors to cut any large slices in half - makes it easier to eat later.
  • The bulgogi - as it cooks - will release lot of juice. Tilt the pan to one side - so the juices can pool-up to one side. Then move the frying pan slightly to one side - so you can focus the flame (or heat source) directly under the juices. Let most of the juice sizzle away - until you see large-sized bubbles (reference video).
  • Then add in the marinated rice cakes. Followed by the stir-fried carrots, onions and mushrooms. Followed by the diced spring onions.
  • Stir-fry for 1 minute. Turn off heat - top-off with a few shakes of sesame seeds.
  • Serve with a bowl of hot rice. And a side of Jalapenos or Kimchi!