I’m particularly excited to post this recipe. I love Bulgogi, and rice cakes are entirely overlooked as a terrific ingredient in Asian food. I created this recipe by taking pieces from three different recipes to develop this gem. I made it last night, and it surpassed my optimistic hope. Please enjoy.
Bulgogi with Rice Cakes
This Korean recipe combines traditional bulgogi with chewy rice cakes
Ingredients
Equipment
Method
- For Marinade: Add the following ingredients to a mixing bowl
- Peel pear and mince, brown sugar, mirin, garlic, ginger, and black pepper. Stir to mix and slowly add the sesame oil.
- Thinly slice the steak and add to the mixing bowl. Cover and chill for at least thirty minutes, but I prefer overnight.
- When ready to cook, start the jasmine rice according to its instructions.
- Boil water in a separate saucepan and add a cup of rice cakes. They are done when they float. Remove and rinse in a strainer.
- The steak can be grilled in a grill pan or cooked in a wok.
- Heat two tablespoons of oil in the wok, and when hot, remove the steak from the marinade and add to the wok. Cook, stirring constantly, until cooked through. Remove and add to a clean bowl.
- Place the rice cakes in a small mixing bowl and add some of the steak marinade.
- Add two tablespoons of oil to the wok, and when hot, add the veggies and two or three pinches of salt. Stir constantly. Then add the rice cakes and stir for one minute.
- Add the steak, add the red chili flakes, and stir to mix, for one minute.
- Plate the Bulgogi and sprinkle with toasted sesame seeds. Add rice to the plate and serve.
This is the perfect combination of sweet and spicy, combined with crunchy veggies and chewy rice cakes. There’s a lot going on with this dish, and it’s guaranteed to please.
Atmosphere
This dish is perfect for an ice-cold Korean beer like Hite’s Queen Ale. Or, the old standby of a red Zin!
Enjoy!
