Main ingredients 🥩
쌀떡beef sirloinshallot미니 양배추button mushroomsgreen oniondark soy saucesugarminced garlicpeppersesame oil푸아그라 무스scallionolive oil
Striker Chef's Steak Gungjung Tteokbokki
A refined gungjung tteokbokki reinterpreted in fine dining style with thick sirloin steak, grilled vegetables, and rich foie gras mousse.
🙋 Recommended for
- ⭐ Those who want to present a refined and elegant Korean dish for special occasions or when hosting guests.
- ⭐ Those who want to make tteokbokki with the best flavor for children or people who cannot eat spicy food.
Ingredients needed 🛒2 servings
- rice cakes 200g
- beef sirloin 200g
- shallots 4~5
- mini cabbages 4~5
- button mushrooms 4
- green onion 1 stalk
- soy sauce 3 tbsp
- sugar 1.5 tbsp
- minced garlic 2 tbsp
- water 1.5 cups
- pepper a pinch
- sesame oil 1 tbsp
- foie gras mousse as needed
- chives a pinch
- olive oil as needed
Recipe 🍳
- Soak the rice cakes in water 1 hour before cooking. Cut shallots, mini cabbages, and button mushrooms in half.
- Heat olive oil in a pan. Place shallots and mini cabbages cut-side down and cook over medium heat until golden brown. Remove from pan.
- In the same pan, add button mushrooms and large chunks of green onion. Cook until translucent, then set aside.
- Season the beef sirloin with salt and pepper. Sear quickly over high heat on both sides to lock in juices. Rest, then slice into bite-sized pieces.
- In the pan with residual flavor from meat and vegetables, add water, soy sauce, sugar, minced garlic, and pepper. Bring the sauce to a boil.
- Once the sauce is bubbling, add the soaked rice cakes and simmer until fully softened, reducing the sauce.
- When the rice cakes are tender, add the pre-grilled shallots, mini cabbages, button mushrooms, and green onion. Simmer together for 2-3 minutes to coat evenly.
- Just before turning off the heat, drizzle sesame oil and mix. Plate the rice cakes and vegetables, top with the steak and foie gras mousse, and sprinkle chopped chives. Serve.
- Soak rice cakes and prepare vegetables by cutting them in half.
- Grill shallots, mini cabbages, mushrooms, and green onion separately in olive oil until golden; set aside.
- Sear beef sirloin quickly on high heat, rest, and slice into bite-sized pieces.
- Boil water, soy sauce, sugar, garlic, and pepper in the pan, then add soaked rice cakes and cook.
- Once rice cakes are done, add grilled vegetables and simmer. Finish with sesame oil, top with steak, foie gras mousse, and chives.
Cooking tips 💡
- Grilling each vegetable individually without overcrowding ensures they retain moisture and develop a charred aroma and crunchy texture.
- If foie gras mousse (or spread) is unavailable, substitute with high-quality butter or cream cheese for a similarly rich and creamy flavor.
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