Bulgogi Tteokbokki

Bulgogi Tteokbokki

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Preparation

38 minutes

Cook Time

15 minutes

Serves

Ingredients

½ lb sirloin steak, sliced thinly against the grain

4 tbsp Bibigo Korean BBQ Sauce & Marinade Original

1 lb Korean rice cakes, or tteok

1 tbsp soy sauce

1 tbsp sesame oil

1 carrot, sliced

¼ onion, sliced

½ green bell pepper, sliced

2–3 oz beech mushrooms, ends trimmed

1 scallion, thinly sliced

1 tbsp sesame seeds, toasted

Cooking oil

Korean BBQ Sauce & Marinade Original

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Combine the steak and Bibigo Korean BBQ Sauce & Marinade Original in a bowl and place in the refrigerator. Allow to marinate for at least 30 minutes.
1
If rice cakes are frozen, soak in cold water for 10 minutes to thaw. Skip this step if rice cakes are fresh.
2
Bring a pot of water to a boil and add rice cakes. Boil, stirring occasionally until rice cakes begin to float to the surface of the water, about 2-3 minutes. Cook for an additional minute after they float, then drain. Combine rice cakes with soy sauce and sesame oil. Set aside.
3
Heat a large skillet or wok. Drain most of the excess marinade from beef. Add enough cooking oil to coat the bottom of the pan, then add beef. Stir-fry for 2–3 minutes, then add carrot, onion, and bell pepper in that order, giving a quick stir in between each. Stir-fry for 2 minutes, then add mushrooms and rice cakes. Stir fry for an additional 4 minutes, or until parts of the rice cakes are lightly browned and everything is cooked through.
4
Transfer to a serving dish and garnish with scallions and sesame seeds.
5