Judy Joo’s Royal Tteokbokki
Serves 4- 1 pound beef rib eye, trimmed and thinly sliced (about 1/4-inch thick)
- 1 small firm but ripe pear, grated
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons roasted sesame oil
- 1 tablespoon vegetable oil, plus a drizzle for the stir-fry
- 5 garlic cloves, grated
- 2 tablespoons roasted sesame seeds, crushed
- 1/4 teaspoon ginger, peeled and grated
- 1/2 teaspoon black pepper
- 10 ounces tteok (thin Korean rice cake batons)
- 2 ounces baby onions, peeled and quartered
- 3 3/4 ounces mixed wild mushrooms (I like to use 2 large oyster mushrooms, sliced, with 1/2 bunch enoki mushrooms)
- 1 rainbow carrot, peeled and julienned
- 3 1/2 ounces baby leeks, trimmed and cut lengthways into quarters
- 3 ounces baby corn, cut lengthways into quarters
- 1 scallion
- 1 quail egg, soft-boiled
- A pinch of black sesame seeds
Meanwhile, in a large bowl, stir together the soy sauce, sesame oil, vegetable oil, garlic, crushed sesame seeds, ginger, and black pepper. Set aside.
When the beef is ready, use your hands to shake off and squeeze out any excess sugary liquid, then add the beef to the soy sauce marinade. Toss to coat, cover, and marinate for about 30 minutes at room temperature, or overnight in the fridge.
Meanwhile, cut the scallion lengthways into thin strips and soak in iced water until curled, then drain.
About 30 minutes before cooking, place the tteok in a large bowl with enough water to cover them. Leave them to rehydrate. Once the tteok are rehydrated, remove from the water, reserving 4 tablespoons of liquid.
Heat a drizzle of vegetable oil in a large frying pan over a medium heat. Add the baby onions and cook for 6 to 8 minutes until softened. Add the mushrooms, carrot, baby leeks, and baby corn and cook for a further 5 minutes until slightly softened.
Increase the heat to medium-high, add the beef, marinade, rehydrated tteok, and the reserved soaking water. Cook for 2 to 3 minutes, stirring occasionally, until the meat is medium rare, and slightly pink in the center. Transfer to a serving plate, and arrange the scallion and quail egg on top. Finish with a sprinkle of black sesame seeds.
