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Gungjung Tteokbokki, Beef, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

GUNGJUNG TTEOKBOKKI

INGREDIENTS :

300g Korean rice cake slices, 110g beef tenderloin, 4 dried shiitake mushrooms, 1 onion, 1 pumpkin (small), 40g carrot, 40g chives, 80g mung bean sprouts, 1 egg, 1 clove of garlic, 1/2 cup of water, 3T salt, 3t sesame oil, 3T oil.


SEASONINGS:
(1) 1t soy sauce, 1t citron honey, some sesame oil, 1/4t corn starch, some ground white pepper.
(2) 1T soy sauce, 1t chicken bouillon powder, 1t sesame oil, 1/2t sugar, some ground white pepper.

PREPARATION :

1. Rinse Korean rice cakes; Soak in water for 3 hours.
2. Rinse dried shiitake mushrooms; Soak in 1/2 cup of water till soft.
3. Wipe-clean beef tenderloin with damp kitchen paper; Cut into slices; Marinate in seasoning (1) till ready to use.
4. Lift the rice cakes from the step 1 up; Rinse and drain; Arrange in a steaming plate; Drizzle with 1t sesame oil.
5. Arrange a steaming rack in a deep heavy-based skillet; Pour water into the skillet till reaching 1/4 height of the steaming plate; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate with the rice cakes in the rack; Cover the skillet with its lid; Steam over a high heat for 1 hour; Turn off the heat; Uncover; Drizzle with 1t sesame oil; Toss briefly; Set aside.
6. Discard the wilted mung bean sprouts and tear off any roots; Soak in water with 1T salt for 20 minutes.
7. Cut a pumpkin into halves; Discard the seeds; Peel; Rinse and drain; Cut into slices.
8. Cut off the roots of chives; Rinse and drain; Cut into sections.
9. Beat an egg to a bowl; Whisk till well blended.
10. Add 1/2T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Pour the egg solution into the pan; Pan-fry over a low heat till the egg sets; Turn it over; Pan-fry over a low heat till slightly brown; Turn off the heat; Cool at the room temperature.
11. Lift the mung bean sprouts from the step 6 up; Rinse and drain.
12. Peel, rinse and cut off both ends of a carrot; Cut into round slices.
13. Peel, rinse and cut an onion in strips.
14. Lift the shiitake mushrooms from the step 2 up; Squeeze out any excess water; Trim off the stems; Cut into strips; Strain the soaking water through a sieve into a bowl.
15. Cut the omelet from the step 10 into strips.
16. Peel, rinse and mince garlic.
17. Add 1t sesame oil to a non-stick skillet; Heat over a medium heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till fragrant; Add the beef from the step 3; Stir-fry over a low heat for 1 minute; Set aside.
18. Add 1/3T oil to the skillet; Heat over a high heat; Turn to a medium heat; Add the mung bean sprouts from the step 11; Stir-fry over a medium heat for 4 minutes; Set aside.
19. Add 2T oil to the skillet; Heat over a high heat; Add the onion, pumpkin, the carrot and the shiitake mushrooms; Stir-fry over a high heat for 2 minutes; Add 3T dried shiitake mushrooms soaking water from the step 14; Cover the skillet with its lid; Cook over a high heat for 1 minute; Uncover; Stir-fry over a high heat till most of the liquid evaporated; Add the rice cakes from the step 5 and seasoning (2); Stir-fry over a high heat for 3 minutes; Add the chives; Stir-fry over a high heat briefly; Return the beef from the step 17 and mung bean sprouts from the step 18 to the skillet; Add most of the egg strips from the step 15; Stir-fry over a high heat briefly; Turn off the heat; Arrange on serving plates; Garnish with the remaining egg strips.