Spicy & Sweet Kongnamul Bulgogi Tteokbokki
A Hearty Brunch: Easy Kongnamul Bulgogi Tteokbokki Recipe
Introducing a delightful Kongnamul Bulgogi Tteokbokki, perfect for a satisfying meal or a special brunch treat. This dish combines the chewy texture of rice cakes with the crispness of bean sprouts and tender bulgogi, creating a symphony of flavors. Make it easily at home for your family to enjoy!
Main Ingredients
- 500g Beef for Bulgogi (pat dry with paper towels to remove excess blood)
- 2 handfuls Bean Sprouts (rinsed thoroughly)
- 1/2 Onion (thinly sliced)
- 1/2 Scallion (cut diagonally)
- 15 Tteokbokki Rice Cakes (soaked in water)
Seasoning Ingredients
- 2 Tbsp White Sugar or Granulated Sugar
- 2 Tbsp Mirin or Cooking Wine
- 3 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 4 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 7 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 2 Tbsp White Sugar or Granulated Sugar
- 2 Tbsp Mirin or Cooking Wine
- 3 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 4 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 7 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
For the bulgogi beef, gently pat it dry with paper towels to remove any excess blood. This step helps eliminate any gamey odors and ensures the marinade penetrates the meat better.
Step 2
In a bowl, combine the beef with 2 Tbsp sugar, 2 Tbsp mirin (or cooking wine), and 3 Tbsp minced garlic. Mix well by massaging the ingredients into the beef. This marinade is key to the dish’s flavor, so ensure it’s thoroughly combined.
Step 3
Rinse the bean sprouts under cold running water until clean and drain any excess water. Be gentle when washing them to prevent them from breaking apart.
Step 4
Peel and thinly slice the onion. Wash and diagonally slice the scallion. Feel free to add more vegetables according to your preference.
Step 5
Heat 1 Tbsp of cooking oil in a pan over high heat. Add the marinated beef, sliced onion, and scallions. Stir-fry quickly until the beef is partially cooked. Constant stirring is important to prevent burning.
Step 6
Once the beef is lightly browned on the outside,
Step 7
Add 2 Tbsp gochugaru and 5 Tbsp gochujang. Stir well to evenly coat the ingredients with the sauce. Be mindful of the heat to prevent the sauce from burning.
Step 8
Add the rinsed bean sprouts,
Step 9
and stir-fry until the bean sprouts are slightly wilted but still retain a bit of crispness. Overcooking will make them mushy, so aim for a tender-crisp texture.
Step 10
Finally, add the tteokbokki rice cakes. Stir in 1.5 Tbsp oyster sauce, the remaining 2 Tbsp gochugaru, and the remaining 2 Tbsp gochujang. Continue stir-frying over high heat until the rice cakes are soft and chewy, ensuring everything is well combined. Watch out for the rice cakes sticking to the bottom of the pan.
Step 11
Once everything is cooked through and the sauce has coated all ingredients, remove from heat. Sprinkle with 1 Tbsp toasted sesame seeds for a nutty aroma. Enjoy this delicious dish while it’s warm!
