cup low-sodium soy sauce
tablespoons turbinado sugar
tablespoon minced garlic
teaspoon black pepper
cup finely chopped scallions
teaspoon roasted sesame oil
ounces beef rib-eye or sirloin steak
pound 2-inch-long cylindrical rice cakes
tablespoons safflower or canola oil
small yellow onion, thinly sliced (about 1/2 cup)
ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch-thick
red bell pepper, seeded and sliced 1/4-inch-thick
cup mung bean sprouts
Toasted sesame seeds, for garnish
- In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
- Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
- Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
- In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
- Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
- Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
- Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.