Korean Mochi with Beef Stir-Fry

Savory mochi, or rice cake, in Japan is limited to crispy rice snacks such as arare or osembei, or can be enjoyed in soup or simply broiled/fried with soy sauce, as in my isobeyaki recipe I posted here a few weeks ago. However, my Chinese girlfriend taught me a completely new dish that uses the thinly sliced Korean mochi called ddeok gook ddeok. I’m not sure if this is her original recipe, but I’ve never seen it anywhere else.  I must ask her next time I see her.   In my neighborhood, this can be found at most Asian groceries whether they are Chinese, Japanese or Korean.  In Korea, this rice cake is used in a traditional soup.  With its soft gummy texture, any simple soup can transform into a substantial meal.  But today’s recipe uses this rice cake in a stir-fry with thinly sliced beef.  It’s so easy, with only a few ingredients and my kids just gobble it up.

Below are photos of what to look for when shopping for Korean mochi, individual pieces and mochi soaked in water.

 

 

 

 

 

 

 

 

 

Korean Mochi with Beef Stir-Fry

Ingredients:

  • Thinly sliced Korean mochi – rice cakes:  They come in 2 lb. bags and I used half, 1 lb.
  • 1 lb. Thinly slice beef cut into bite size pieces
  • cornstarch, soy sauce and sake to marinate meat
  • 2 Tablespoons sugar
  • 2 Tablespoons soy sauce
  • 2 tablespoons sake (rice wine)

Place sliced mochi into a bowl and soak for at least 30 minutes in water.  Because they come in a vacuum packed bag, they are usually stuck together.  I found that it is easier to separate the mochi when it is soaking in water.  In a separate bowl, place sliced beef and marinate with a dash of soy sauce and sake, then sprinkle with cornstarch and blend well.  This helps keep the beef tender when stir-frying.  Let sit of 30 minutes for the flavors to blend.

Now you are ready to stir-fry.  In a hot wok or frying pan, add oil and brown beef, then lower the flame.  Drain the water from the mochi add the mochi to the beef.  Stir-fry and season with the sugar, soy sauce and sake.  That’s all.  If you like it sweeter add more sugar and adjust flavor.

It’s a fun dish that makes you chew, but if you like mochi I hope you give it try and please tell me how it turns out!

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