Bulgogi Tteokbokki

Bulgogi Tteokbokki


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

  1. 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.
  2. If rice cakes are frozen, soak in cold water for 10 minutes to thaw. Skip this step if rice cakes are fresh.
  3. 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.
  4. 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.
  5. Transfer to a serving dish and garnish with scallions and sesame seeds.

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