Soy Sauce Tteokbokki
How to make soy sauce tteokbokki—a perfect kid-friendly recipe with a mild, gentle flavor!
Ingredients
Main ingredients
- Rice Cakes for Tteokbokki (Rice/ Wheat) 150 g
- Beef (Bulgogi Cut) 50 g
- Onion 30 g
- Carrot 20 g
- Shiitake Mushroom 15 g
- Water 150 ml
Seasonings/Sauce
- Soy Sauce 4 큰술
- Oligosaccharide Syrup 2.25 큰술
- Minced Garlic 0.25 큰술
- Sesame Oil 0.25 큰술
- Sesame Seeds 1 티스푼
- Black Pepper 0.25 티스푼
Nutrition summary
Carbohydrates
85 g
74%
Protein
12 g
10%
Fat
8 g
16%
Cooking steps
-
1
If the rice cakes are hard, soak them in cold water for about 10 minutes. Slice the beef and vegetables into thin strips about 3-4cm long for easy eating.
-
2
Add a little cooking oil to a pan preheated over medium heat. Add the beef and 0.5 tablespoons minced garlic and stir-fry until the beef loses its redness and becomes fragrant.
-
3
Add the prepared onion, carrot, and shiitake mushrooms. Add 0.5 tablespoons out of the total 2 tablespoons of soy sauce first, and stir-fry for 1 more minute so the vegetables absorb some flavor.
-
4
Add 150ml water, the soaked rice cakes, the remaining 1.5 tablespoons soy sauce, and 1.5 tablespoons oligosaccharide syrup. Simmer over medium heat, stirring, until the liquid is reduced.
-
5
Once the rice cakes become soft and the sauce is reduced by half, lower the heat. Add 0.5 tablespoons sesame oil, 1 teaspoon sesame seeds, and 0.5 teaspoon black pepper. Toss everything together with the residual heat to finish.
