Korean New Year Food
A heartwarming dish made with rice cake, tender beef, vibrant vegetables, and flavors that bring families together during the Korean New Year celebrations.
Ingrédients
Main Ingredients
- 500 g Rice cake (tteok)
- 300 g Beef (beef brisket or sirloin recommended)
- 2 medium Carrots (sliced thinly)
- 3 Eggs (beaten)
- 200 g Spinach (blanched) Can substitute with other leafy greens
- 3 cloves Garlic (minced)
- 2 tbsp Sesame oil
- 3 tbsp Soy sauce
- Salt To taste
- Black pepper To taste
Instructions
Preparation
- Soak the rice cake in water for about 30 minutes.
- In a pot, boil the beef with minced garlic and a pinch of salt over medium heat for 40-60 minutes until tender.
- Slice the carrots thinly and sauté them in a pan with a splash of sesame oil for 3-4 minutes.
- Blanch the spinach in boiling water for 1-2 minutes, then cool in an ice bath. Squeeze out excess moisture and season.
- Scramble the beaten eggs in a pan and cut them into strips.
Assembly
- Once the beef is tender, thinly slice it and combine it with softened rice cakes, sautéed carrots, blanched spinach, and egg strips in a large bowl.
- Season the mixture with soy sauce, black pepper, and salt to taste.
- Serve warm or at room temperature, optionally with a side of soy sauce for dipping.
- Garnish with green onions or chopped herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can be frozen for 1-2 months.