Korean Beef and Rice Cake Skewers hold a special place in my heart, reminding me of the first time I tasted them at a family gathering. The air was filled with the warm, inviting aroma of sesame oil and garlic, and as soon as I took a bite, I knew this dish would become a staple in my kitchen. The combination of marinated beef, chewy rice cakes, and colorful vegetables brought everything together into a delicious and well-balanced meal. It’s the kind of dish that’s perfect for any occasion—easy to make, quick to cook, and guaranteed to impress.
The Preparation Process
To begin, the marinated beef is key to achieving the right flavor in Korean Beef and Rice Cake Skewers. After slicing the beef into strips, I mix it with tamari, sesame oil, brown sugar, and a touch of garlic. Letting the beef soak up the marinade for 30 minutes allows it to absorb all the rich flavors. Meanwhile, the rice cakes are soaked in a soy sauce mixture, giving them a delightful savory edge. Once the beef and rice cakes are ready, it’s time to assemble the skewers. Alternating the beef, rice cakes, and vegetables on the skewers adds a nice balance of textures and colors.
Cooking the Skewers
When it’s time to cook the Korean Beef and Rice Cake Skewers, I heat a pan with a bit of oil and place the skewers gently in the pan. Cooking them on medium heat ensures that the beef gets perfectly tender while the vegetables soften nicely. It only takes about 7-8 minutes on each side to get everything grilled to perfection. The smell of the sizzling beef and vegetables always fills the room, making it hard to wait until they’re ready. The final result is a beautifully grilled skewer that’s both savory and sweet, with each bite being a delightful combination of flavors.
Serving and Enjoying
Once cooked, I like to garnish the Korean Beef and Rice Cake Skewers with sesame seeds or chopped pine nuts, which add a lovely crunch. These skewers are perfect when served with a side of fresh vegetables or steamed rice. The balanced flavors of the marinade, paired with the tender beef and chewy rice cakes, make every bite something to savor. Whether you’re serving them at a dinner party or enjoying them at home, Korean Beef and Rice Cake Skewers will definitely steal the show.
Table of Contents
Chef’s Notes-Korean Beef and Rice Cake Skewers
- Rice Cake Texture: For the best texture, use day-old rice cakes as they hold up better during cooking and cutting. Fresh rice cakes tend to be too soft, which can lead to them falling apart on the skewers.
- Soak the Skewers: Always soak wooden skewers in water for 30 minutes before using them to prevent burning while cooking.
- Marinate the Beef Well: Make sure to marinate the beef for at least 30 minutes to allow the flavors to soak in and tenderize the meat.
- Even Cooking: When threading the skewers, try to alternate the beef, rice cakes, and vegetables evenly for a balanced flavor in every bite.
- Vegetable Preparation: Blanch mushrooms in salted water for about 1 minute to soften them and help them cook more evenly when skewered. It also enhances the flavor by removing some of the bitterness.
- Cooking Technique: Use a nonstick pan for easy grilling, and ensure the oil is hot but not smoking to get that perfect sear on the beef and vegetables. Cook each side for 7-8 minutes to ensure everything is tender and the beef is cooked to your liking.
- Flavor Enhancements: If you like a bit of heat, you can brush the skewers with gochujang (Korean chili paste) before grilling to add some spice and deep flavor.
- Alternative Ingredients: Consider adding bell peppers or zucchini to the skewers for more color and nutritional value.
- Garnish for Texture: For a crunchy finish, sprinkle sesame seeds or chopped pine nuts over the skewers after cooking. They add texture and flavor contrast.
Korean Beef and Rice Cake Skewers
4
skewers30
minutes15
minutes450
kcal45
minutesDive into the vibrant flavors of Korea with these mouthwatering Beef and Rice Cake Skewers! Perfectly marinated tender beef paired with chewy rice cakes and fresh vegetables, all grilled to perfection. This recipe brings a delightful balance of savory and sweet that will tantalize your taste buds and impress your guests. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these skewers are sure to become a favorite. Join the ranks of top chefs by mastering this easy and irresistible dish today!
Ingredients
- Beef Marinade
4 ounces lean beef cuts such as tenderloin, sirloin, or eye of round
1 tbsp tamari or low-sodium soy sauce
2 tsp brown sugar
1 tsp toasted sesame oil
1 tsp Shaoxing wine or dry sherry
1 tsp finely minced garlic
freshly ground black pepper a pinch
- For the Rice Cakes
2 cylindrical rice cakes each cut into four 3-inch segments
1 tablespoon of soy sauce
2 teaspoons of white sugar
1 teaspoon of sesame oil
- For the Vegetables
4 king trumpet mushrooms sliced into 8 cm strips
2 small carrots peeled and cut into quarters
4 scallions trimmed and cut into 3-inch pieces
Salt and freshly ground pepper to taste
Cooking oil for sautéing
- Garnish (Optional)
Sesame seeds or chopped pine nuts
- Additional
8 wooden skewers soaked in water for 30 minutes to prevent burning
- Alternative Ingredients:
Soy Sauce: Use tamari for a gluten-free option.
Shaoxing Wine: Substitute with dry sherry or mirin.
Rice Wine: Can be replaced with dry sherry or omit for a non-alcoholic version.
Beef Tenderloin: Opt for pork or tofu for a vegetarian alternative.
King Trumpet Mushrooms: Button mushrooms or portobello can be used instead.
Sesame Oil: Light olive oil can be used in a pinch though it changes the flavor profile.
Brown Sugar: Replace with honey or maple syrup for a natural sweetener.
Pine Nuts: Cashews or almonds can be used as a garnish alternative.
Directions
- Preparing the Rice Cakes – Begin by slicing each rice cake into approximately 3-inch segments and then dividing each segment into quarters. For the best texture, use rice cakes that are a day old as they hold up better when cutting and boiling.
- Marinating the Beef – Slice the beef into 3.5-inch strips to ensure they remain tender after cooking. In a mixing bowl, combine the tamari, brown sugar, toasted sesame oil, Shaoxing wine, minced garlic, and a pinch of black pepper. Allow the beef to soak in this marinade for about 30 minutes to absorb all the flavors.
- Preparing the Vegetables – Slice the mushrooms lengthwise into 8 cm strips and blanch them in salted boiling water for about one minute to soften. Drain and set aside. Next, trim and cut the scallions into 3-inch pieces and peel and quarter the carrots.
- Assembling the Skewers – Thread the softened rice cake pieces, marinated beef strips, and prepared vegetables alternately onto the soaked skewers, ensuring an even distribution of flavors and textures.
- Cooking the Skewers – Heat a nonstick pan with a drizzle of oil over medium heat. Place the assembled skewers onto the pan and cook each side until the beef is fully cooked and the vegetables are tender, approximately 7-8 minutes per side.
- Finishing Touches – Once cooked, remove the skewers from the pan and garnish with a sprinkle of sesame seeds or chopped pine nuts for added texture and flavor. Serve warm and enjoy!
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- colander
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 45g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 500mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Korean Beef and Rice Cake Skewers
Can I use a different cut of beef?
Yes, you can use cuts like sirloin or eye of round. Make sure to slice them thinly to ensure they stay tender when cooked.
Can I substitute the rice cakes with something else?
If you can’t find cylindrical rice cakes (garaetteok), you can substitute them with mochi or other chewy rice varieties. Alternatively, you can use tofu cubes for a vegetarian version.
What if I don’t have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or mirin, though the flavor profile may slightly change.
Can I make this recipe in advance?
Yes, you can marinate the beef and prepare the rice cakes and vegetables a day ahead. Just assemble the skewers and cook them fresh when ready to serve.
How can I make this recipe spicier?
For a spicy kick, try brushing the skewers with gochujang (Korean chili paste) before grilling, or sprinkle some chili flakes on the finished dish for extra heat.
