I had something else planned for dinner tonight, but then I couldn't get a bunch of the ingredients, so I had to come up with something else. My most recent trip to the Asian grocery store resulted in me coming home with a bag of frozen Korean-style rice cakes, so I decided to try one of Aaron and Claire's tteokbokki recipes. I was going to try to make the "classic" dish with the gochujiang sauce, but the Kidlet wasn't feeling up for anything spicy today, so I opted for this non-spicy soy sauce rendition instead. And then, because I wanted to turn it into a one-pot meal, I upped the protein a little bit and added a bunch of extra veggies.

Soy Sauce Tteokbokki

Adapted from Aaron & Claire

Ingredients

• 1 1/2 Tbsp. sugar
• 1/2 Tbsp. light soy sauce (or Korean regular soy sauce)
• 1 Tbsp. oyster sauce
• 1/2 Tbsp. mirin
• 1 clove garlic, minced
• 1 tsp. sesame oil
• 2 Tbsp. oil
• 150g ground beef (or Beyond Meat)
• pepper, to taste
• 3 large shiitake mushrooms, chopped
• 1 carrot, minced
• 2 green onions, chopped
• 250g Korean-style rice cakes
• 1 c. green peas (optional)
• 2 or 3 baby bok choy, chopped (optional)
• 1 c. water
• 1 tsp. dark soy sauce (optional)
• 1 tsp. sesame seeds

Directions

1. If you're using frozen tteokbokki, soak them in cold water for ~20 minutes before proceeding with the recipe.
2. Mix sugar, light soy sauce, oyster sauce, mirin, garlic, and sesame oil in a bowl and set aside.
3. Heat the oil in a wok over medium heat.
4. Add the beef and stir-fry. Season to taste with pepper.
5. Add the mushroom, carrot, green onions, and rice cakes and stir-fry for ~1 minute.
6. Add the peas and bok choy (if using) and stir-fry for another 30 seconds.
7. Add the water and sauce, bring to a boil over medium heat, and cook for another 5 minutes, stirring occasionally.
8. Stir in dark soy sauce for a darker colour if desired.
9. Garnish with sesame seeds and serve.