I need protein in every single one of my meals. That’s why I developed this Beef Tteokbokki Recipe.
This Tteokbokki Stir-Fry is a quick and delicious way to enjoy korean rice cakes a little differently.
It combines chewy rice cakes, flavorful minced beef, and spicy kimchi.
This meal is topped with fresh scallions and sesame seeds for a perfect mix of flavors and textures. It’s great for lunch or dinner and can be ready in less than 20 minutes!
More About this Dish:
Beef Tteokbokki Stir-Fry brings together the heartiness of minced beef and the unique texture of chewy rice cakes, or “tteok.” The kimchi and gochujang give the dish a bold, spicy kick, making it an exciting option for anyone who loves strong, savory flavors.
This dish is also versatile—you can easily adjust the spice level or add more vegetables based on your taste.
I added what was in my fridge that day, which was: kimchi, beansprouts and scallions.
Nutritional Attributes:
This stir-fry isn’t just about great taste; it’s packed with nutrients too.
The rice cakes provide energy from carbs, while the minced beef gives you protein.
Kimchi is full of probiotics that support digestion, and beansprouts offer a fresh crunch and fiber.
Plus, with gochujang, you get the benefits of fermented chili paste, which adds depth of flavor and heat.
How to make this Beef Tteokbokki Stir-fry?
Prepare the Tteokbokki:
If your rice cakes are hard or frozen, soak them in warm water for 10-15 minutes until they soften.
Cook the Beef:
Heat a teaspoon of vegetable oil in a pan over medium heat.
Add the white part of the scallions and sauté for 1-2 minutes until softened and fragrant.
Add the minced beef and cook until browned, breaking it up into small pieces.
Add Flavors:
Stir in 4 tablespoons of kimchi (and its juice), 1 tablespoon of gochujang, soy sauce, and sugar (or honey).
Mix well with the beef and scallions. Cook for another 2 minutes to let the flavors blend.
Add Beansprouts and Tteokbokki:
Once the sauce is simmering, stir in the beansprouts.
Drain the soaked tteokbokki rice cakes and add them to the pan. Mix everything together.
Finish and Serve:
Cook until the tteokbokki is soft, and the sauce has thickened to your liking.
Tips and Tricks:
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of gochujang or add extra sugar.
- Optional Add-ins: You can add other veggies like bell peppers or mushrooms for more flavor and texture.
- Rice Cake Texture: If you like a chewier texture, reduce the soaking time of the tteokbokki slightly.
FAQ:
Can I make this dish vegetarian?
Yes! Simply skip the beef.
What if I don’t have gochujang?
You can use sriracha or another chili sauce, on top at the end- though it will change the flavor slightly.
Beef Tteokbokki Stir-Fry
Ingredients
- 1 Pack Tteokbokki rice cakes (approx. 200-250g)
- 200 g Minced beef
- 4 tbsp Kimchi
- 1 tbsp Gochujang
- 1 cup Beansprouts
- 2 Scallions (whites and greens separated)
- 1 tbsp Soy sauce
- 1 tbsp Brown Sugar (or honey)
Instructions
- If your tteokbokki rice cakes are hard or frozen, soak them in warm water for 10-15 minutes until they soften.
- Heat a pan over medium heat, and add a teaspoon of vegetable oil. Add the scallion whites and sauté for 1-2 minutes until softened and fragrant.Add the minced beef and cook until browned. Break up the beef into small pieces as it cooks.
- Stir in 4 tablespoons of kimchi and its juice, and 1 tablespoon of gochujang, sugar (or honey), and soy sauce.Mix well with the beef and scallions. Cook for another 2 minutes to let the flavors meld.Once the sauce is simmering, add the beansprouts and stir everything together.
- Drain the soaked tteokbokki rice cakes and add them to the pan. Mix together.
- Once the tteokbokki is cooked and the sauce has thickened to your liking, remove the pan from heat. Garnish with sliced scallion greens and a sprinkle of sesame seeds.