Korean cuisine

Easy

Beef Brisket Tteokbokki

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Tteokbokki is one of the most popular Korean street foods. This spicy rice cake soup is super delicious, rich, nutritious and full of flavors. A one hot pot dish including everything needed as brisket, fish cake, cabbage and the rice cake all in a spicy sauce with boiled eggs, green onion and the Korean chilli paste. Worth trying!

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Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Beef brisket Tteokbokki:
7 Oz. Brisket
10 Oz. Garaetteok (Cylinder-shaped rice cakes for tteokbokki)
3 Pieces of Fish cake
1 Large Green onion
2 Large Cabbage
4 Pieces of Perilla leaves
2 Pieces of Boiled eggs
Sesame seeds
Sauce mixture:
2 Tbsp Cooking wine
Pepper
1 Tsp Sesame oil
Broth:
4 Cups of Kelf stock
3 Tbsp Gochujang (Korean chili paste)
1 Tbsp Red pepper powder
1 Tbsp Soy sauce
1 Tbsp Minced garlic
2 Tbsp Sugar
2 Tbsp Corn syrup
1/2 Tsp Curry powder
Pepper

Directions:

Mix the thinly sliced brisket and the ingredients for the seasoning in a bowl. (Tip. If you season the brisket, it will get rid of the smell from the meat.)

Soak the rice cake in cold water for about 10 minutes and slice the green onion diagonally. Cut cabbage into bite-sized pieces, and roll the perilla leaves and shred them.

Grill the thinly sliced brisket in a heated pan until it is golden brown.

Put the sauce ingredients in a pot and put them on high heat and when it starts to boil, add the rice cake and boil for about 3 minutes.

When the rice cake is cooked, add fish cake and cabbage and boil for 2 to 3 minutes, then add boiled eggs and scallions. Add the grilled brisket into the sauce, and when it starts to boil, adjust the thickness of the sauce. Then add perilla leaves and turn off the heat.

Put everything in a bowl, sprinkle sesame seeds, and enjoy!