Bulgogi Tteokbokki - Not Spicy, Savory & Addictive!

Ingredients

• 300 grams of Thinly Sliced Beef ((Sirloin Cut is good))
• 1/3 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
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sugar
• 1 Tablespoon Mirim
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Sesame Oil
• Few cracks Black Pepper
• Few pinches Salt
• Few pinches Black Pepper

Instructions

1. 1

   --- Prep Ingredients ---

2. 2

   Slice 1/3 of an onion into thin slices.

3. 3

   Cut-off a piece of carrot (length of your pinky) - then julienne into thin slices.

4. 4

   Dice some mushroom into bite-sized pieces (~a small handful's worth).

5. 5

   Dice 1 forearm length of spring onion stalk into thin slices.

6. 6

   --- Make Bulgogi Marinade ---

7. 7

   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).

8. 8

   Place 300g of thinly sliced beef into your mixing bowl. Then add-in 2/3 of the bulgogi marinade. Give it a mix with your hands. Then set the meat aside so it can marinate.

9. 9

   --- Stir-Fry Vegetables ---

10. 10

    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).

11. 11

    Stir-fry for a few minutes - or until the onions start to turn translucent. Then turn off heat and pour out onto a plate.

12. 12

    --- Blanche Rice Cakes ---

13. 13

    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.

14. 14

    Now, place the blanched rice cakes into a mixing bowl. Place-in the remaining 1/3 of bulgogi marinade sauce and give it a nice stir. Set it aside for the next step.

15. 15

    --- Make Bulgogi Tteokbokki ---

16. 16

    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.

17. 17

    Then use a pair of kitchen scissors to cut any large slices in half - makes it easier to eat later.

18. 18

    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).

19. 19

    Then add in the marinated rice cakes. Followed by the stir-fried carrots, onions and mushrooms. Followed by the diced spring onions.

20. 20

    Stir-fry for 1 minute. Turn off heat - top-off with a few shakes of sesame seeds.

21. 21

    Serve with a bowl of hot rice. And a side of Jalapenos or Kimchi!