Korean Beef and Rice Cake Stir-Fry

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A classic Korean comfort dish featuring thinly sliced beef and chewy rice cakes tossed in a glossy sweet-savory soy glaze with crisp-tender vegetables. It comes together in under 30 minutes and is hearty enough to eat straight from the pan with a bowl of steamed rice.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 75 gCarbs
• 3 gFiber
• 14 gSugar
• 28 gProtein
• 1050 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and marinade

• 1 lb (450 g) thinly sliced beef sirloin or ribeye
• 5 tbsp soy sauce
• 2 tbsp granulated sugar
• 1 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1 tsp freshly ground black pepper
• 1 tbsp grated Asian pear or apple (optional, for tenderizing)

For the stir-fry

• 1 lb (450 g) Korean sliced rice cakes (garaetteok)
• 2 tbsp neutral cooking oil
• 1 medium yellow onion, sliced into half-moons
• 1 large carrot, julienned
• 5 fresh shiitake mushrooms, sliced
• 4 scallions, cut into 2-inch pieces
• 1 tbsp toasted sesame seeds
• 1 tsp gochugaru, optional for heat

Directions

1. If the rice cakes are firm or frozen, soak them in warm water for 20-30 minutes until pliable, then drain. Combine the soy sauce, sugar, honey, garlic, sesame oil, black pepper, and grated pear in a bowl, add the sliced beef, and marinate for 15 minutes at room temperature.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear undisturbed for 1-2 minutes until browned, then stir-fry for another minute. Transfer to a plate.
3. Add the remaining 1 tablespoon of oil to the same pan. Stir-fry the onion, carrot, and shiitake mushrooms for 2-3 minutes until just tender but still crisp.
4. Add the drained rice cakes and the seared beef back to the pan along with any juices from the plate. Sprinkle in the gochugaru, if using, and toss everything together for 2-3 minutes until the rice cakes are heated through and coated in the glossy sauce. Splash in 1-2 tablespoons of water if the sauce looks dry.
5. Toss in the scallions, cook for 30 seconds more, then remove from the heat. Sprinkle with toasted sesame seeds and serve hot with steamed rice and banchan.

Cook’s Notes

• Partially freeze the beef for 20-30 minutes before slicing; this makes it much easier to cut paper-thin slices against the grain.
• Always soak refrigerated or frozen rice cakes in warm water before cooking so they soften evenly and finish with that signature chewy bite.
• Do not overcook the rice cakes; they should be tender with a slight chew. If the pan dries out, add a tablespoon of water at a time.
• For a more restaurant-style gloss, finish the dish with 1 teaspoon of toasted sesame oil and a small knob of butter stirred in off the heat.
• Leftovers keep well for 2 days; revive with a splash of water in a hot pan so the rice cakes soften again without getting gummy.

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