I always look forward to busy weeknights when I can whip up a quick meal that warms my heart. This time, I decided to make Quick Korean Rice Cake Stir-Fry. I love how the tender rice cakes and marinated beef blend together with fresh veggies in just 20 minutes. As I gathered my ingredients—Korean rice cakes, beef slices, bell peppers, and carrots—I could almost taste the savory goodness waiting for me. The bright colors of the vegetables made my kitchen feel lively, and I felt like a chef ready to create something special.
Marinating the Beef
First, I marinated the thinly sliced beef in a mixing bowl. I added soy sauce, mirin, sesame oil, minced garlic, and a sprinkle of sesame seeds. The smell was delicious as the flavors soaked into the beef. While the beef sat for about ten minutes, I boiled water in my wok to soften the rice cakes. It was exciting to see them float to the top, ready to soak in more flavors. I tossed them in soy sauce and sesame oil, imagining how they would absorb the savory sauce during the stir-fry.
Cooking Up a Storm
With everything prepped, it was time to cook! I heated vegetable oil in the wok, and the sizzle of the carrots and onions filled the air. Their sweet aroma mixed with the savory scent of the marinated beef as I added it to the wok. I couldn’t help but smile, knowing dinner was just minutes away. Finally, I stirred in the rice cakes, bell peppers, and green onions, watching everything blend into a colorful, tasty mix. The dish looked so vibrant and inviting that I could hardly wait to dig in!
As I sat down to enjoy my Quick Korean Rice Cake Stir-Fry, I felt a sense of accomplishment. Each bite was packed with flavor, and I loved how the rice cakes added a chewy texture. This dish was not just easy to make; it was a delightful twist on a classic. I knew this would become a weeknight favorite for my family, bringing us together over a healthy, delicious meal. Cooking doesn’t always have to be complicated to be special, and this stir-fry was a perfect reminder of that.
Table of Contents
Chef’s Notes-Quick Korean Rice Cake Stir-Fry
- If using frozen rice cakes, be sure to thaw them completely before cooking. This ensures they cook evenly and achieve the right texture. You can soak them in warm water for about 30 minutes if you’re short on time.
- Although the beef only needs to marinate for about 10 minutes, for deeper flavor, you can marinate it for up to 30 minutes in the refrigerator. This also helps tenderize the meat.
- Feel free to experiment with other vegetables based on your preferences or what’s in season. Zucchini, broccoli, and snap peas work well in this stir-fry.
- If you prefer a bit more heat, consider adding a dash of gochujang (Korean chili paste) or sliced red chili peppers when stir-frying.
- This dish pairs wonderfully with a side of kimchi for a traditional Korean experience. You can also serve it over a bed of steamed rice or alongside a fresh cucumber salad to balance the flavors.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to maintain the texture of the rice cakes.
Quick Korean Rice Cake Stir-Fry
4
servings5
minutes15
minutes450
kcal20
minutesGet ready to whip up a delightful Korean classic with a twist! This Quick Korean Rice Cake Stir-Fry is a non-spicy, flavor-packed dish that comes together in just 20 minutes. Perfect for a busy weeknight dinner, this recipe is a surefire way to impress your taste buds with its savory goodness. With tender rice cakes, marinated beef, and a medley of fresh vegetables, this dish is both satisfying and nutritious. Channel your inner celebrity chef and enjoy a meal that’s as easy to make as it is delicious!
Ingredients
- Rice Cakes and Marinade
4 cups water for boiling
9 oz Korean rice cakes (tteok) fresh or thawed from frozen
1 tsp soy sauce
1 tsp sesame oil
- Beef and Marinade
5 oz thinly sliced beef or shabu shabu beef
2 tbsp soy sauce
2 tbsp mirin or 1 tbsp rice wine + 1 tbsp sugar
1 tbsp sesame oil
1 tbsp minced garlic
½ tbsp sesame seeds
Salt and pepper to taste
- Vegetables
1 bell pepper (red or green) julienned
1 carrot julienned
½ onion thinly sliced
3 green onions cut into 3-inch pieces
1-2 shiitake mushrooms sliced (or substitute with white mushrooms)
- For Cooking
1 tbsp vegetable oil
- Alternative Ingredients:
Beef: Substitute with chicken or tofu for a vegetarian option.
Soy Sauce: Use tamari for a gluten-free alternative.
Mirin: Replace with apple cider vinegar and sugar for a non-alcoholic option.
Shiitake Mushrooms: Substitute with button mushrooms or enoki mushrooms.
Directions
- Marinating the Beef – In a mixing bowl, combine the beef slices with soy sauce, mirin, sesame oil, garlic, sesame seeds, salt, and pepper. Let it marinate for about 10 minutes while you prepare other ingredients.
- Preparing the Rice Cakes – Bring water to a boil in a wok. Add the rice cakes and cook until they soften and float to the top (about 2-3 minutes). Drain and toss them in soy sauce and sesame oil in a separate bowl.
- Cooking the Stir-Fry – Heat vegetable oil in the same wok over medium-high heat. Sauté the carrot and onion for about 3 minutes until they start to soften. Add the marinated beef and cook until browned (about 2 minutes). Stir in the rice cakes, bell pepper, mushrooms, and green onions. Cook for another 2 minutes until everything is well combined and heated through.
- Finishing touches-Combine and Serve.
Equipment
- mixing bowls
- wok
Notes
- For best results, ensure the rice cakes are fully thawed if using frozen ones to avoid uneven cooking. Pair this dish with a side of kimchi or a simple cucumber salad for added freshness. Feel free to add more vegetables like zucchini or broccoli for extra nutrition and color!
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 55g
- Protein: 20g
- Fat: 15g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 800mg
- Potassium: 450mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 3500IU
- Vitamin C: 60mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Quick Korean Rice Cake Stir-Fry
Can I use different types of meat?
Yes, you can substitute the beef with chicken, pork, or tofu for a vegetarian option. Adjust cooking times based on the protein used.
What are rice cakes, and where can I find them?
Korean rice cakes (tteok) are chewy, oval-shaped cakes made from glutinous rice. They can often be found in Asian grocery stores or the international aisle of larger supermarkets.
Can I make this dish gluten-free?
Absolutely! Use tamari instead of soy sauce and ensure that your rice cakes do not contain any gluten ingredients.
How can I make this dish spicier?
To add heat, consider adding gochujang, sliced fresh chili peppers, or a sprinkle of red pepper flakes during cooking.
What can I serve with this dish?
This stir-fry pairs well with kimchi, a simple cucumber salad, or steamed rice. You could also serve it alongside other Korean dishes like bulgogi or a spicy soup for a full meal experience.
