A refined, non-spicy version of tteokbokki once served to Korean royalty. This dish combines tender beef, colorful vegetables, and mushrooms with chewy rice cakes in a savory soy-based glaze. Finished with pine nuts and sesame oil, it delivers elegant, well-balanced flavors fit for any special meal.

Try this recipe from W Table.

Main ingredients:

  • 2 sticks garaetteok (cylindrical rice cakes)
  • 1/2 onion
  • 1/2 yellow bell pepper, 1/2 red bell pepper
  • 1 green bell peppers
  • 3 shiitake mushrooms
  • 100 g beef for japchae (thinly sliced)
  • 1 pack beech mushrooms
  • 1/2 cup fresh wood ear mushrooms
  • Chopped pine nuts, sesame seeds, sesame oil

Beef marinade:

  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • Black pepper to taste

Sauce ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons mirin
  • 1 teaspoon oyster sauce

(serves 3 to 4)

Instructions:

Slice the garaetteok into thin strips and soak in cold water, then blanch briefly. Toss with a bit of sesame oil to prevent sticking.

Slice the bell peppers, mushrooms, and prepare other vegetables. Marinate the beef in the marinade mixture. Stir-fry the onion with a pinch of salt, then add bell peppers, adding a little water if needed. Set aside the stir-fried vegetables.

Cook the beef in the pan, then add mushrooms. Once nearly cooked, add blanched rice cakes and sauce ingredients, allowing the flavors to meld.

Garnish with sesame seeds, pine nuts and a drizzle of sesame oil.

[Source: W Table]


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