Steamed Garaetteok with Bulgogi Filling (Chef Lim Seong-geun’s Recipe)
Chewy and Delicious Steamed Garaetteok (Rice Cakes)
This is a royal-style Garaetteok Jjim, made with Chef Lim Seong-geun’s secret recipe and a rich bulgogi sauce. The flavorful sauce deeply penetrates the tender yet chewy rice cakes, creating a delightful combination with the savory beef. It’s a perfect dish for special occasions at home. (Video recipe starts at 2:27).
Main Ingredients for Garaetteok Jjim- 10 Garaetteok (Korean rice cakes, about 5-6cm long)
- 100g Seasoned Bulgogi (Korean marinated beef)
- 20 Water Dropwort stems
- 2 Tbsp Sesame Oil
- Pinch of Toasted Peanut Powder
Braising Sauce Ingredients- 1 1/2 cups Water
- 3 Tbsp Soy Sauce
- 3 Tbsp Brown Sugar
- 2 Tbsp Cooking Wine (Mirin or similar)
- 7 Whole Garlic Cloves
- 1 Large Leek (cut into large pieces)
- 1 Onion (cut into large pieces)
- 1 1/2 cups Water
- 3 Tbsp Soy Sauce
- 3 Tbsp Brown Sugar
- 2 Tbsp Cooking Wine (Mirin or similar)
- 7 Whole Garlic Cloves
- 1 Large Leek (cut into large pieces)
- 1 Onion (cut into large pieces)
Cooking Instructions
Step 1
First, make a cross-shaped cut on each of the 10 Garaetteok pieces (about 5-6cm long). Cut about halfway through, leaving the ends intact, to prevent the cakes from breaking. This allows the sauce to penetrate better, making them more flavorful.
Step 2
In a pot, combine all the braising sauce ingredients: 1 1/2 cups water, 3 Tbsp soy sauce, 3 Tbsp brown sugar, 2 Tbsp cooking wine, 7 whole garlic cloves, 1 large leek (cut into large pieces), and 1 large onion (cut into large pieces). Stir well. Add the cut Garaetteok and bring to a boil over high heat for 3 minutes.
Step 3
After boiling for 3 minutes, turn off the heat. Remove the Garaetteok and the vegetables (garlic, leek, onion) from the braising liquid. Do not discard the braising liquid; it will be reused to braise the cakes later.
Step 4
Transfer the removed Garaetteok to a bowl. Drizzle with 1 Tbsp of sesame oil and gently toss to prevent them from sticking together. This helps maintain their shape.
Step 5
Arrange the Garaetteok on a serving plate. Since the rice cakes are slightly softened, it’s easy to fill the cross-shaped slits with 100g of seasoned bulgogi. Using chopsticks or a small spoon can help with this step.
Step 6
Prepare 20 stems of water dropwort. Blanch them in boiling water for about 10 seconds, then rinse in cold water and pat dry. Use the blanched stems to tie the ends of the Garaetteok. This adds a nice visual appeal and a subtle herbal flavor. (This step can be omitted if water dropwort is unavailable.)
Step 7
Pour the reserved braising liquid into a wok or a wide pan and bring it back to a simmer. Once simmering, add the bulgogi-stuffed Garaetteok. Braise over medium-low heat until the sauce thickens slightly. Finish by drizzling with another 1 Tbsp of sesame oil for added aroma and gloss.
Step 8
Adjust the braising time according to your preference. For a milder flavor, braise for a shorter time. For a richer, saltier taste, continue braising until the sauce is almost fully reduced. Ensure the sauce is well absorbed into the rice cakes.
Step 9
Finally, garnish as desired. Sprinkle with toasted sesame seeds, toasted peanut powder, or pine nut powder for an even more delicious and nutty flavor. Enjoy your beautiful and flavorful Garaetteok Jjim!
