Gungjung Tteokbokki

Ingredients

• 1⅛ lbRice cakesstick-shaped, about 5 cm long; soak or blanch if firm
• 7 ozBeeflean cut (sirloin, rib eye), very thinly sliced into strips, marinated
• 4Shiitake mushroomsstems removed, thinly sliced
• 1Onionthinly sliced
• 1Bell peppermixed colours if possible, cut into strips
• 1Carrotcut into thin short sticks
• 2Scallionscut into pieces, added at the end or as garnish
• 4¼ ozZucchinisliced, salted and squeezed dry (optional)
• 4 tbspSoy saucesplit between meat marinade and seasoning sauce
• 2 tbspSugarfor marinade and sauce; partly replaced by honey or oligosaccharide syrup
• 2 tbspSesame oilfor marinade, rice cakes and finishing
• 3 clovesGarlicfinely minced
• 1 tbspRice winefor the meat marinade
• 2 tspSesame seedstoasted, for sprinkling
• Black pepperground, for the meat marinade
• 2 tbspvegetable oilfor stir-frying and coating the rice cakes
• 1 tbspButterinstead of oil for searing the beef (optional)
• 1 tbspPine nutsto finish; ginkgo nuts as an alternative (optional)

Method

1. Mix the seasoning sauceFor the seasoning sauce, stir together soy sauce, sugar (or honey or oligosaccharide syrup), sesame oil and some of the finely minced garlic until the sugar has dissolved.
2. Slice and marinate the beefSlice the beef very thinly into strips and marinate it with soy sauce, garlic, sugar, rice wine, black pepper and sesame oil; toss some of the sliced shiitake into the marinade as well and let everything sit.
3. Soften the rice cakesSoften the rice cakes: either soak them in lukewarm water or cook them briefly in boiling water until they give way, then drain them well. Cold, hard pieces will need a little longer.
4. Oil the rice cakes to prevent stickingToss the drained rice cakes with a little oil, or with some of the seasoning sauce, so they don't stick together in a clump.
5. Prep the vegetablesCut the onion, bell pepper and carrot into even strips and short sticks, and cut the scallions into pieces. If using, slice the zucchini, salt it, let it sit briefly and squeeze it dry.
6. Stir-fry the firm vegetablesGet a pan good and hot, add the oil and stir-fry the onion along with the firmer vegetables such as carrot and, if using, zucchini until they take on a little colour but still have bite.
7. Sear the beef and mushroomsAdd the marinated beef and the mushrooms — use butter instead of oil here if you like — and fry over high heat for 1 to 2 minutes, just until the meat is cooked through.
8. Toss in rice cakes and sauceAdd the rice cakes, the bell pepper and the rest of the seasoning sauce, and toss everything for 1 to 3 minutes until the rice cakes are glossy and the sauce coats them.
9. Season, garnish and serveTaste and adjust with soy sauce or sugar, finish with sesame oil, toasted sesame seeds, scallions and pine nuts if you like, and serve warm.

Tips and variations

With the rice cakes you have a choice: cook them in water first and only then toss them in the pan, or just soak them in lukewarm water and let them finish cooking in the pan — the second way takes a bit more patience and a bit more sauce. The sweetness can come from honey or oligosaccharide syrup instead of sugar, and butter in place of neutral oil gives the beef a rounder note. If you like things tidier, fry the vegetables and the meat separately and only combine everything in a bowl at the end. As for the vegetables, you can simply leave the zucchini out; garlic chives make a nice alternative or addition to the bell pepper. Scatter pine nuts or ginkgo nuts over the top and bring it to the table warm, straight from the pan.