Savory Beef Bulgogi and Rice Cake Japchae
Sumine Banchan Style: Making Delicious Beef Bulgogi and Rice Cake Japchae
I made this Beef Bulgogi and Rice Cake Japchae last year after seeing it on ‘Sumine Banchan’. It’s similar to Royal Stir-fried Rice Cakes but with a wonderfully delicious flavor. This dish combines tender bulgogi, chewy rice cakes, and crisp vegetables for a truly delightful culinary experience.
Beef Bulgogi Marinade
- 200g thinly sliced beef for bulgogi
- 1 Tbsp soy sauce
- 1 tsp honey
- 1 Tbsp minced garlic
- A pinch of black pepper
Main Ingredients
- 300g mill tteok (rice cakes for stir-frying, cut in half if long)
- 1/4 red bell pepper, julienned
- 1/4 yellow bell pepper, julienned
- 1/2 onion, julienned
- 1 green onion, cut diagonally
Japchae Sauce
- 3 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A little olive oil (for sautéing)
- 300g mill tteok (rice cakes for stir-frying, cut in half if long)
- 1/4 red bell pepper, julienned
- 1/4 yellow bell pepper, julienned
- 1/2 onion, julienned
- 1 green onion, cut diagonally
Japchae Sauce
- 3 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A little olive oil (for sautéing)
Cooking Instructions
Step 1
First, prepare the rice cakes, beef bulgogi, and the ingredients for the japchae sauce. Rinse the rice cakes and drain them. If you have long rice cakes, cut them in half for easier eating.
Step 2
Wash and prepare the colorful bell peppers, onion, and green onion. Julienne or cut the vegetables diagonally. This shape not only makes the dish look attractive but also ensures a pleasant texture when cooked.
Step 3
Gently pat the beef bulgogi slices with paper towels to remove any excess blood. This helps to reduce any gamey smell and allows the marinade to penetrate better. In a bowl, combine the beef with the soy sauce, honey, minced garlic, and pepper. Mix well and let it marinate for at least 10 minutes.
Step 4
The rice cakes are naturally chewy, but to help them absorb the flavors of the japchae sauce, it’s a good idea to cut long rice cakes in half. This will make them softer and more enjoyable when stir-fried.
Step 5
Julienne all the prepared bell peppers and onion. Cutting them lengthwise helps them maintain their shape during cooking and adds a delightful crispness to the finished dish.
Step 6
Heat a pan over medium-low heat and add a little olive oil. Add the marinated beef bulgogi and stir-fry gently. It’s important to separate the meat pieces as they cook so they don’t clump together.
Step 7
Once the beef is about 70-80% cooked, push the meat to one side of the pan. Add the prepared bell peppers and onion to the empty space and stir-fry them with the beef. The moisture released from the vegetables will help to tenderize the beef further.
Step 8
When the vegetables have softened slightly, mix everything together and continue to stir-fry. Then, add the prepared rice cakes and stir everything until well combined.
Step 9
Continue to cook until the rice cakes are soft and tender. Once the rice cakes are cooked to your liking, add the diagonally sliced green onions and the prepared japchae sauce. Increase the heat to medium-high and stir-fry quickly for about a minute until everything is coated. Finish by drizzling with sesame oil and sprinkling with toasted sesame seeds just before turning off the heat for a fragrant touch.
Step 10
This ‘Sumine Banchan’ style Beef Bulgogi and Rice Cake Japchae tastes similar to Royal Stir-fried Rice Cakes but has a richer, more satisfying flavor. Enjoy this hearty and impressive dish that’s sure to be a hit at your table!
