Korean Stir-Fried Rice Cakes

Step 1

Slice beef into small slices.

Step 2

Combine all marinade ingredients in a bowl and mix well.

Step 3

Add marinade to beef slices and stir well to combine. Marinate in the fridge for at least 4 hours; overnight is best.

Step 4

Soak rice cakes in hot water for 30 minutes; drain.

Step 5

In a skillet over medium-high heat, add 1 tbs light olive oil.

Step 6

Add onions and carrots and stir-fry until tender, about 5 minutes.

Step 7

Add garlic and cook 1 minute until fragrant.

Step 8

Add beef and cook through.

Step 9

Add napa cabbage and stir-fry with other ingredients, about 1-2 minutes.

Step 10

Add rice cakes to skillet and mix well with all the ingredients.

Step 11

Cover skillet with lid and reduce heat to medium. Cook about 3-4 minutes until rice cakes have softened.

Step 12

Uncover skillet and add sauce. Stir to combine and heat through.

Step 13

Remove the pan from heat when the rice cakes have absorbed enough of the sauce so that the spatula leaves a "path" when scraped on the pan.

Step 14

Garnish with chopped green onions and sesame seeds, if desired.