Korean-inspired · beginner
Korean Garlic Scallion Beef Tteokbokki Skillet
A savory, spicy skillet meal featuring chewy cylindrical rice cakes braised with thinly sliced beef, garlic, and fresh scallions in a rich chili glaze.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk together the gochujang, soy sauce, honey, minced garlic, and beef stock until smooth.
- 02
Heat the sesame oil in a wide, non-stick skillet over medium-high heat.
- 03
Add the sliced beef and sear for 2 minutes until browned around the edges.
- 04
Pour in the prepared stock mixture and bring to a steady simmer.
- 05
Drain the rice cakes and stir them into the skillet, reducing heat to medium.
- 06
Simmer uncovered for 6 to 8 minutes, stirring frequently to prevent sticking, until the sauce thickens and rice cakes become soft.
- 07
Fold in the scallion pieces during the last 2 minutes of cooking until tender-crisp.
- 08
Garnish with toasted sesame seeds and serve warm directly from the skillet.
A LITTLE KITCHEN KNOW-HOW
Starch-thickened Simmering
Simmering rice cakes directly in liquid releases their natural surface starches, creating a silky sauce that coats every ingredient.
Notes from the kitchen
- If the sauce thickens before the rice cakes are soft, splash in 2 tablespoons of water or beef stock.
- Stir constantly near the end of cooking so the starch from the rice cakes does not scorch on the bottom.
- Original home-cooking adaptation inspired by Korean-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
