Royal Stir-Fried Rice Cakes with Marinated Beef
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Introducing a special Royal Tteokbokki recipe made with premium Korean beef bulgogi. While Royal Tteokbokki is traditionally made with rice cake soup slices, this version offers a delightful twist with chewy tteokbokki rice cakes. This recipe features tender bulgogi beef, chewy rice cakes, and rehydrated glass noodles, creating a rich texture and deep flavor. The elegant soy sauce-based seasoning makes it a perfect special dish for children’s snacks or the entire family. We add plenty of onions and green onions for a savory taste, and finish with aromatic sesame oil for a fragrant touch.
Royal Tteokbokki Ingredients- 300g Korean beef bulgogi cut
- 200g rice cake slices for soup (tteokguk tteok)
- 60g glass noodles (dried)
- 1 medium onion
- 1 green onion
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 300g of premium Korean beef bulgogi cut, the star ingredient of this delicious Royal Tteokbokki. Using fresh, high-quality beef will result in a deeper flavor.
Step 2
In a bowl, combine the 300g of beef bulgogi with all the ‘Bulgogi Marinade’ ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp plum extract, 1 Tbsp corn syrup, 3 Tbsp minced garlic, 1 tsp minced ginger, and 1 tsp black pepper. Since rice cakes and glass noodles will be added, it’s good to use slightly more soy sauce than a typical bulgogi marinade to enhance the savory taste.
Step 3
The bulgogi slices might be stuck together, so gently separate them with your hands and mix them well with the marinade. Marinating the beef like this and refrigerating it for at least 30 minutes will make it more tender and flavorful. Do not add the onion yet; it will be added later during stir-frying. Keep the onion separate for now.
Step 4
Prepare the rice cakes and glass noodles, which add another delightful dimension to Royal Tteokbokki. Soak dried glass noodles in lukewarm water for about 30 minutes until softened. Once the glass noodles are partially soaked, add 200g of tteokguk tteok (rice cake slices for soup) and soak for another 10 minutes. If your tteokguk tteok is hard or frozen, soak it thoroughly in cold water to prevent it from becoming tough during cooking and to retain its chewy texture.
Step 5
Heat a pan without any oil. Add the marinated bulgogi beef and stir-fry over medium-high heat. Gently separate the meat with chopsticks or a spatula to prevent sticking.
Step 6
Once the beef turns gray, indicating it’s cooking, add the soaked tteokguk tteok and soaked glass noodles to the pan and stir-fry together. Continue to cook for about 3-5 minutes, allowing the rice cakes and noodles to mix well with the sauce and beef. Taste and adjust the seasoning; add a pinch of salt if needed, or a little honey or plum extract if it tastes too salty.
Step 7
Finally, drizzle in 1 Tbsp of sesame oil and give it a light toss to finish. Your delicious Royal Tteokbokki is ready.
Step 8
Serve the finished Royal Tteokbokki generously on a plate. Sprinkle with toasted sesame seeds for an appetizing garnish, if desired. Enjoy this deeply flavorful soy sauce-based Royal Tteokbokki where tender beef, chewy rice cakes, and delightful glass noodles come together perfectly. Feel free to adjust the amount of glass noodles according to your preference for an even more enjoyable meal.
