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.
Korean Mochi with Beef Stir-Fry
- 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!