Korean Stir-Fried Rice Cakes

Name: Korean Stir-Fried Rice Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3/4 lb. (340g) steak, sliced thin; 3 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sesame oil; 1 tablespoon honey; 1/2 Asian pear (grated); 1 garlic clove (grated); 500 grams Korean rice cakes ((cylinder shaped)); 1 medium carrot, (cut in half lengthwise and then thinly sliced); 225 grams napa cabbage leaves, (sliced); 1/2 onion, (sliced); 2 garlic cloves, (thinly sliced); 2 tablespoons water; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon honey; 1/4 teaspoon black pepper; 1 tablespoon sesame oil

JUMP TO RECIPE

These stir-fried rice cakes are full of flavor and texture and so satisfyingly delicious! Tender beef, chewy rice cakes, and a mixture of vegetables all tossed together in a savory sauce make this a great meal that comes together quickly and easily all in one pan. It's a great weeknight meal!

What are Korean rice cakes?

Korean rice cakes are far different from those puffed rice wafers that may come to mind! There is a cylindrical shape and a sliced disc shape and they are made from rice flour (I have found some that contain wheat starch, but have also found some that only contain rice flour). Each has its specific uses in Korean cooking, the slices being used traditionally in soup and the cylindrical ones being used in stir-fries/snacks, and they have a delightful chewy texture when cooked.

When I first published this recipe in 2018, I inadvertently made the mistake of using the disc shaped rice cakes, not realizing that the disc shaped ones are meant for soup. Thankfully, a reader kindly enlightened me and I've now updated and refreshed this recipe using the correct rice cakes!

I am, by no means, a Korean expert, but this is a dish that my sister inspired me to make and that my family loves! This particular dish is also known as "Royal Court Stir-Fried Rice Cakes" or "Gungjung Tteokbokki".

Ingredients

Korean cylinder shaped rice cakes
Beef steak (sirloin, tenderloin, short rib, rib eye, etc.)
Onion
Garlic
Carrot
Napa cabbage

Marinade and Sauce:

Asian pear
Soy sauce (liquid aminos for gluten-free)
Mirin
Honey
Sesame oil

Prepare the Ingredients

As with any stir-fry, all the ingredients need to be prepared and ready for cooking before you actually start to heat the pan.

Marinate the Beef

Grate the Asian pear and combine it and its juices with the soy sauce, mirin, honey, sesame oil, and garlic.

A glass measuring cup containing a metal spoon, brown liquid and grated pear.

Brown sauce being poured over a rectangular glass dish containing thinly sliced raw meat.

Thinly slice the steak into strips and combine them with the marinade sauce ingredients. Let it marinate in the fridge for at least 6 hours, overnight is best.

Soak the rice cakes

Soak the rice cakes in water for 30 minutes or longer to help soften them.

White cylinder shaped rice cakes in a black bowl.

White cylinder shaped rice cakes in water in a black bowl.

If you are using freshly made rice cakes, soaking them is not necessary.

Prepare the Vegetables

Peel the carrot and slice in half length-wise. Take each half and slice it at an angle to get long pieces.

Thinly sliced carrots on a wooden cutting board.

A white round plate containing sliced onions, sliced carrots, sliced cabbage, and sliced garlic.

Thinly slice the onion, napa cabbage, and garlic. Set vegetables aside.

The Sauce for Cooking

In a bowl or glass measuring cup, combine the water, soy sauce, mirin, honey, sesame oil, and pepper and mix well. Set aside.

A glass measuring cup containing a metal spoon and dark brown liquid.

How To Make Stir-Fried Rice Cakes

Heat a large skillet or wok over medium-high heat and add about 2 tablespoons of neutral flavored oil. Add the sliced onions and carrots and cook for about a minute, then add the garlic.

Sliced onions, carrots, and garlic in a round metal pan.

Stir-fry for about a minute before adding the napa cabbage; cook for about 2 minutes.

Remove the beef from the marinade and add to the pan (do not pour in the marinade). Stir-fry until about half-cooked.

Brown beef slices and vegetables in a metal pan.

Cooked strips of brown meat and vegetables in a round pan.

Add the sauce to the pan and mix with the beef and vegetables. Add the rice cakes to the pan and mix.

Cooked meat, vegetables, and sauce in a pan.

White cylinder shaped rice cakes in a metal pan containing cooked meat and vegetables.

Bring the entire mixture to a boil, stir-frying all the ingredients to heat everything through. The dish is ready when the rice cakes have softened and the sauce has reduced and thickened slightly to coat all the ingredients, about 5 minutes. Serve immediately!

How To Serve It

A round dish containing rice cakes, beef, and vegetables in a brown sauce.

Transfer everything to a dish and garnish the rice cakes with sesame seeds and sliced green onions. Alternatively serve them straight from the pan and save yourself the work of cleaning extra dishes!

The stir-fried rice cakes are delicious as they are, but if you want to add some spice, try making my No-Cook 5 Minute Korean Chili Sauce (Gochujang) and add some of that to your bowl. And don't forget the kimchi!

Commonly Asked Questions

A dark round dish containing stir-fried rice cakes topped with sliced green onions and sesame seeds.

Where do I buy Korean rice cakes?

Look for them in the refrigerator section in a Korean grocery store or your local Asian market. Be sure to buy the cylinder-shaped rice cakes for this recipe. You will likely also see flat disc-shaped ones, also called rice cakes, and you could use those for this dish. However, for Korean cuisine, those are more commonly used in soups.

Why use the pear?

The grated pear, when mixed with the beef, acts like a meat tenderizer, and it also adds some sweetness to the flavor. You could also use an apple or regular pear if you can't locate an Asian pear.

Where do I buy mirin?

You can also look for mirin at a Korean grocery store, your local Asian market where, or the Asian food aisle in your supermarket. If you cannot find it, you can use white wine as a substitute.

What can I substitute for the soy sauce if I am gluten-free?

Liquid or coconut aminos are good gluten-free options. You might also be able to find gluten-free soy sauce.

How do I store and reheat leftovers?

Store leftover stir-fried rice cakes in a container in the fridge. To reheat, simply microwave them. Leftover rice cakes will not be as saucy as when you first cook it, but they will still be good to eat!

A dark round dish containing stir-fried rice cakes, cooked beef and vegetables, and topped with kimchi and red chili sauce.

More Recipe Ideas

For other Korean inspired dishes, check out my recipes for:

Are you looking for more one-pan meals? Take a look at a variety of options like:

This stir-fried rice cakes dish is a delicious blend of textures and flavor. complete meal that can be cooked up and served straight from the pan! With the tender beef, vegetables, and chewy rice cakes, it's a complete meal that's cooked up in one pan, and every bite is going to hit the spot.

~ Lisa.

** This recipe was originally published on October 23rd, 2018 and republished March 27th, 2023 with new photos, writing, and corrections to the recipe, indicating the correct type of rice cakes to use.

What are Korean rice cakes?

Ingredients