The best of sweet and salty that
There are dishes to exhaust the remaining food for about two weeks after the holiday. Especially after the Lunar New Year's Day, if there is rice cake soup left among the ingredients and there is some bulgogi left, that's very nice to see. When I looked through the refrigerator, I thought there would be rice cake soup. But... I thought I'd cook it right away, and the rice cake I left in the fridge was blooming. I should have put it in the freezer...That's right! The meat for japchae was in the freezer, too. First of all, the rice cake is tteokbokki rice cake, and the meat is for mixed vegetables, so I happily take it out. I'm going to make a precious dish with the ingredients I found, which is 'Gungjung Tteokbokki'.
4 serving
Within 90 minutes
잇커피
Ingredients
  • Beef
    300g
  • Tteokbokki and rice cake
    600g
  • Cooking oil
    1TS
  • Soy sauce
    2TS
  • crushed garlic
    1TS
  • cooking wine
    1TS
  • Sugar
    1TS
  • ground pepper
    little
  • Sesame oil
    1ts
  • onion
    1ea
  • pepper
    1ea
  • Carrot
    1/3ea
  • mushroom
    100g
  • Eggs
    2ea
  • Salt
    little
  • Soy sauce
    2TS
  • Oyster sauce
    1TS
  • grain syrup
    1TS
  • Sesame oil
    1TS
  • sesame salt
    1TS
  • Water
    1/2cup
Cooking Steps
STEP 1/12
It is recommended to blanch hard rice cakes in boiling water once. I blanched it because it was rice cake in the freezer.
STEP 2/12
Season the beef and marinate it for about 20 minutes
STEP 3/12
I prepare vegetables
STEP 4/12
Shred onions, bell peppers, carrots
a slice of mushroom
STEP 5/12
Use only the yolk of the egg and add a little salt and mix.
STEP 6/12
Grease the pan, wipe it off with a kitchen towel and fry the egg over low heat.
STEP 7/12
Add 1 tablespoon cooking oil and stir-fry the meat. Add onions and stir-fry until the meat is lightly roasted and brown.
STEP 8/12
Stir-fry carrots, bell peppers, and mushrooms in order.
STEP 9/12
Add 1/2 cup water and rice cake.
STEP 10/12
Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of grain syrup. Grain syrup can be replaced with oligosaccharide, but I think it will taste similar if you increase the amount.
STEP 11/12
When the soup is reduced to a certain extent, the rice cake is cooked, and 1 tablespoon of sesame oil and sesame salt are added to stir-fry and complete.
STEP 12/12
Put the royal tteokbokki in a bowl and put the egg garnish on top.
When you make royal tteokbokki, it tastes good with bulgogi persimmon, but it might feel like you put rice cake in bulgogi, so we make it with long-cut beef. Please refer to it if you are preparing an invitation, and I hope it helps you even though it's not the standard. ^^
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