Savory Korean Rice Cake Skillet

Savory Korean Rice Cake Skillet is a delicious dish that combines chewy rice cakes with savory and spicy flavors. This dish is a favorite in Korea and is often served as a snack or quick meal. The rice cakes, known as tteok, are stir-fried in a skillet with vegetables, soy sauce, and gochujang, a Korean chili paste. Savory Korean Rice Cake Skillet is full of bold flavors, making it perfect for anyone who loves a bit of spice. The chewy texture of the rice cakes, combined with the tangy, savory sauce, makes each bite unforgettable.

Simple Ingredients, Big Flavor

To make Savory Korean Rice Cake Skillet, you need just a few simple ingredients. Start with tteok (Korean rice cakes), which can be found at most Asian grocery stores. You’ll also need some sliced vegetables like onions, carrots, and green onions, along with soy sauce, sesame oil, and gochujang for the sauce. The beauty of this dish is how it balances the heat of gochujang with the savory richness of soy sauce and the slight sweetness from the vegetables. The rice cakes soak up all the sauce, giving them a mouthwatering flavor.

Cooking the Rice Cake Skillet

Cooking Savory Korean Rice Cake Skillet is a breeze. First, heat sesame oil in a skillet and sauté the onions and carrots until soft. Then, add the rice cakes and stir-fry them until they start to brown slightly. The key is to let the rice cakes get a little crispy on the outside for extra flavor. After that, mix in the soy sauce, gochujang, and a bit of water to create a savory sauce. Stir everything together and let it simmer for a few minutes until the rice cakes are tender and coated in the flavorful sauce.

Serve and Enjoy

Once your Savory Korean Rice Cake Skillet is ready, it’s time to enjoy! Garnish with sesame seeds and sliced green onions for added crunch and freshness. This dish can be served on its own or paired with a side of steamed vegetables or kimchi. Whether you’re craving a quick lunch or a savory snack, this dish will satisfy your taste buds and leave you coming back for more. Savory Korean Rice Cake Skillet is simple, flavorful, and truly comforting.

Chef’s Notes- Savory Korean Rice Cake Skillet

• Soaking Rice Cakes: If you’re using dried rice cakes, make sure to soak them in warm water for 15 minutes, or briefly blanch them in boiling water for about 30 seconds to soften them before cooking. This ensures they have a chewy texture when incorporated into the dish.
• Marinating Beef: For the best flavor, allow the ribeye slices to marinate for at least 10 minutes, but you can marinate for up to 30 minutes for deeper flavor. Be sure not to marinate too long as the acid in the soy sauce can break down the beef.
• Beef Alternatives: If you prefer a leaner protein, swap out the ribeye steak for chicken breast or even tofu for a vegetarian version. Be sure to adjust the cooking time based on the protein you choose (tofu takes less time to cook).
• Vegetable Variations: While this recipe uses shiitake mushrooms and bell peppers, you can easily swap in other vegetables like zucchini, carrots, or baby spinach for variety. Just be mindful of cooking times for different veggies.
• Adjusting the Sauce: If you prefer a sweeter sauce, add a bit more brown sugar or maple syrup. For more depth, a small splash of gochujang (Korean chili paste) will add a subtle spicy kick without making the dish too hot.
• Avoid Overcooking Rice Cakes: Rice cakes should be stir-fried gently. Overcooking them can cause them to become too soft and mushy. Keep an eye on them as they cook and stir occasionally.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The rice cakes will continue to soak up the sauce, so reheat gently to avoid over-softening them.

Savory Korean Rice Cake Skillet

Recipe by Kimmy

Course: Main Course, SnackCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

15

minutes

Cooking time

8

minutes

Calories

153

kcal

Total time

23

minutes

Discover the exquisite flavors of Korean royal cuisine with this Savory Korean Rice Cake Skillet. Perfect for those seeking a delectable, non-spicy alternative to traditional Tteokbokki, this recipe combines tender ribeye, earthy shiitake mushrooms, and vibrant bell peppers. Expertly balanced with a savory soy-based sauce, it’s a delightful dish that brings a touch of the Joseon dynasty’s regal taste to your kitchen. Whether you’re a fan of Korean food or exploring new culinary horizons, this dish promises simplicity, healthiness, and incredible taste. Elevate your meal repertoire with this elegant and customizable rice cake skillet!

Ingredients

• 1.5 cups Korean rice cakes approximately 2/3 pound, separated (if not soft, soak in warm water for 15 minutes or briefly blanch in boiling water for 30 seconds)

• 3.5 ounces ribeye steak thinly sliced

• 3.5 ounces shiitake mushrooms stems removed and sliced

• 1 small onion julienned

• 1/4 red bell pepper sliced into thin strips

• 1/4 yellow bell pepper sliced into thin strips

• 1/4 green bell pepper sliced into thin strips

• 2 tablespoons vegetable oil

• 1 tablespoon soy sauce for beef marinade

• 1 teaspoon mirin (rice wine) for beef marinade

• 1/2 teaspoon minced garlic for beef marinade

• 1/4 teaspoon black pepper for beef marinade

• 1 teaspoon sesame oil for beef marinade

• 1.5 tablespoons soy sauce for seasoning sauce

• 1 teaspoon brown sugar for seasoning sauce

• 1/2 teaspoon sesame oil for seasoning sauce

• 1/4 teaspoon minced garlic for seasoning sauce

• 1 stalk green onion finely sliced, optional garnish

• 1 teaspoon toasted sesame seeds optional garnish

• Alternative Ingredients:

• Ribeye steak: Substitute with chicken breast or tofu for a vegetarian option.

• Shiitake mushrooms: Use cremini or button mushrooms instead.

• Soy sauce: Replace with tamari for a gluten-free version.

• Mirin rice wine: Use dry sherry or a mixture of soy sauce and a splash of sugar.

• Brown sugar: Substitute with honey or maple syrup.

• Vegetable oil: Can be replaced with olive oil or any neutral cooking oil.

• Sesame oil: Omit or use a small amount of olive oil for flavor.

Directions

• Marinating the Beef – Combine the ribeye slices with soy sauce, mirin, minced garlic, black pepper, and sesame oil in a bowl. Let it marinate for at least 10 minutes to enhance the flavors.
• Preparing the Vegetables – While the beef marinates, julienne the onion, red, yellow, and green bell peppers. Slice the shiitake mushrooms and set aside.
• Cooking the Base – Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onions and sauté until they become translucent, approximately 3 minutes.
• Adding the Protein and Veggies – Introduce the marinated beef to the skillet, cooking briefly for about 1 minute until the edges start to brown. Add the mushrooms and bell peppers, stirring constantly for another 2 minutes.
• Incorporating the Rice Cakes and Sauce – Add the prepared rice cakes and the seasoning sauce mixture to the skillet. Stir well to ensure everything is evenly coated and cook for an additional 3 minutes until the rice cakes are tender and the sauce has thickened.
• Final Touches – Remove from heat and garnish with sliced green onions and toasted sesame seeds, if desired. Serve hot as a delightful main dish or snack.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Notes

• To ensure the rice cakes remain chewy and absorb the flavors, do not overcook them. If using frozen rice cakes, thaw them thoroughly before cooking. For added depth, consider adding a splash of Korean chili paste (gochujang) for a subtle kick. This dish pairs wonderfully with steamed vegetables or a simple green salad. To make it more hearty, mix in vegetables like carrots or zucchini. Leftovers can be stored in the refrigerator and reheated for a quick meal.

Nutrition Facts

• Calories: 153kcal
• Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 15mg
• Sodium: 650mg
• Potassium: 231mg
• Carbohydrates: 17g
• Fiber: 1.5g
• Sugar: 2.5g
• Protein: 8g
• Vitamin A: 305IU
• Vitamin C: 30.7mg
• Calcium: 8mg
• Iron: 0.85mg

FAQ- Savory Korean Rice Cake Skillet

Can I use frozen rice cakes for this recipe?

Yes! If you’re using frozen rice cakes, make sure to thaw them completely before cooking. This will ensure they cook evenly and absorb the flavors of the sauce.

Can I make this dish vegetarian?

Absolutely! To make this dish vegetarian, substitute the ribeye steak with tofu or tempeh. Both options will provide a satisfying texture and absorb the delicious flavors of the sauce.

Can I use a different type of mushroom?

Yes, you can use other types of mushrooms, such as cremini or button mushrooms. While shiitake mushrooms provide an earthy flavor, other mushrooms will still work well with the sauce.

What can I serve with this dish?

This dish pairs perfectly with steamed vegetables, such as broccoli or bok choy, or a simple green salad. For a heartier meal, serve it with some rice or kimchi on the side.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, be sure to do so gently over medium heat, adding a splash of water or broth if the dish seems too dry.