👨‍🍳 Instruktioner

1. 1

   Soak the rice cakes in cold water for about 15-20 minutes to soften them. Drain and set aside. If using dried shiitake mushrooms, soak them in warm water until rehydrated, then squeeze out excess water and slice.

   💡 Proffstips: Soaking the rice cakes prevents them from becoming too hard during cooking.
2. 2

   In a small bowl, combine the beef slices with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice wine, 1 tsp minced garlic, 1 tbsp sesame oil, a pinch of black pepper, and 1 tsp sesame seeds. Mix well and let marinate for at least 10 minutes.

   💡 Proffstips: Marinating the beef infuses it with flavor.
3. 3

   Heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat. Add the sliced onions and stir-fry until translucent, about 2-3 minutes.

   💡 Proffstips: Ensuring the pan is hot before adding ingredients helps to achieve a good sear.
4. 4

   Add the marinated beef to the skillet and cook, stirring occasionally, until it's about 50% cooked. Add the sliced carrots and mushrooms, and stir-fry for another minute.

   💡 Proffstips: Cook the beef in batches if necessary to avoid overcrowding the pan.
5. 5

   Add 1/4 cup of water to the skillet, then add the drained rice cakes, sliced zucchini, bell peppers, and the remaining 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar. Stir everything together.

   💡 Proffstips: The water helps create a light sauce and prevents sticking.
6. 6

   Continue to stir-fry for about 2-3 minutes, or until the rice cakes are tender and the vegetables are cooked but still slightly crisp. Stir in the chopped scallions and 1 tsp sesame oil.

   💡 Proffstips: Avoid overcooking the vegetables to maintain their texture and color.
7. 7

   Serve the Gungjung Tteokbokki hot, garnished with sesame seeds.

   💡 Proffstips: This dish pairs well with other Korean side dishes (banchan).