So-bulgogi Tteokbokki

So-bulgogi Tteokbokki (also known as Gungjung Tteokbokki or Royal Court Rice Cakes) skips the spicy chili paste in favor of a savory, slightly sweet soy-sesame marinade that glazes tender sliced beef, chewy rice cakes, and crisp vegetables.

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Step 1

Prep the rice cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften, then drain well.

Step 2

Marinate the beef: In a medium bowl, mix all sauce ingredients together until the sugar dissolves. Take 2 tablespoons of this mixture, pour it over the thinly sliced beef, toss well, and let it marinate for 10 minutes. Save the remaining sauce for the stir-fry.

Step 3

Sear the beef: Heat 1 tbsp oil in a wide skillet or wok over high heat. Add the marinated beef and stir-fry for 2 minutes until mostly browned.

Step 4

Sauté vegetables: Add the sliced onions, carrots, and shiitake mushrooms to the pan. Cook for another 2 minutes until the vegetables begin to soften.

Step 5

Simmer rice cakes: Add the drained rice cakes, green onions, and the remaining sauce (including the water/stock) to the pan. Bring to a simmer over medium heat.

Step 6

Glaze: Cook for 5–7 minutes, stirring frequently so the rice cakes don't stick to the bottom, until the cakes become soft and chewy and the sauce thickens into a glossy glaze coating everything.

Step 7

Serve: Remove from heat, transfer to a platter, and garnish with toasted sesame seeds. Serve hot as a main dish or savory side.