Thinly Sliced Beef with Rice Cakes

Name: Thinly Sliced Beef with Rice Cakes
Cuisine: Korean
Ingredients: 450 g (1 lb) very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye; 1 small unpeeled firm but ripe pear, grated (optional); 3 tbsp sugar; 3 tbsp soy sauce; 2 tbsp roasted sesame oil; 2 tbsp vegetable oil; 5 cloves garlic, grated or finely chopped; 1¼ tsp grated peeled fresh ginger; 280 g (10 oz) sliced rice cakes (dduk); 280 g (10 oz) sliced rice cakes (dduk); 1 small onion, thinly sliced; 4 button mushrooms, sliced; 1 small carrot, julienned; 2 fresh garlic chives (optional), cut into 7.5 cm (3 in) pieces, to serve; Black sesame seeds, to serve; Roasted sesame seeds, to serve

Goong Joong Ddukbokki

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Bulgogi is one of the most popular and well-known Korean dishes; a royal version is to add rice cakes to it. The chewy rice cakes soak up the sweet sauce and add great texture. This dish is usually made with cylindrical-shaped dduk, but I like the sliced version here as I want the beef to be the star.

Ingredients

450 g (1 lb) very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye
1 small unpeeled firm but ripe

Asia
Korea
Main course

Method

In a shallow dish, combine the beef, pear (if using) and sugar and massage with your hands to thoroughly combine. Leave for about 30 minutes at room temperature. Meanwhile, in a large bowl, stir together the soy sauce, sesame oil, 1 tablespoon of the vegetable oil, the garlic, crushed sesame seeds and ginger; set the marinade aside.

When the beef is ready, use your hands to shake off an