Entree: North Korea – Pyongyang – 떡볶이 ➤ tteokbokki (Pyongyang-style soy-braised rice cakes with sliced beef and vegetables in a savory sesame sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 30 min

Ingredients

Korean rice cakes (garaetteok), sliced into rounds — 400 g (estimated edible portion: 400 g)
Beef sirloin, thinly sliced — 225 g
Vegetable oil — 30 ml
Sesame oil — 30 ml, divided
Soy sauce — 45 ml
Beef stock — 240 ml
Granulated sugar — 15 g
Mirin — 15 ml (optional)
Garlic, minced — 6 g
Onion, thinly sliced — 150 g
Carrot, julienned — 60 g
Shiitake mushrooms, sliced — 115 g
Scallions, cut into pieces — 12 g
Toasted sesame oil, for finishing — 15 ml
Toasted sesame seeds — 9 g
Salt and freshly ground black pepper, to taste

Instructions

1. If the rice cakes are frozen or firm, soak them in warm water for 10–15 minutes, then drain. Season the beef lightly with salt and black pepper.
2. Heat the vegetable oil in a wide skillet or shallow pot over medium-high heat. Sear the beef for 1–2 minutes, until just browned, then remove and set aside.
3. Reduce the heat to medium. Add the onion, carrot, and shiitake mushrooms; sauté for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Stir in the soy sauce, sugar, mirin if using, beef stock, and 30 ml sesame oil. Bring to a gentle simmer, scraping up browned bits from the pan.
5. Add the drained rice cakes and return the beef to the pan. Simmer gently, stirring occasionally, for 6–10 minutes, until the rice cakes are tender and the sauce is glossy and slightly thickened. Add a little water or stock if needed.
6. Stir in the scallions and the measured toasted sesame oil for finishing. Taste and adjust with salt and black pepper.
7. Transfer to a serving bowl and garnish with toasted sesame seeds. Serve hot.