Judy Joo’s Royal Tteokbokki

Yuki Sugiura

Judy Joo’s Royal Tteokbokki

Serves 4

• 1 pound beef rib eye, trimmed and thinly sliced (about 1/4-inch thick)
• 1 small firm but ripe pear, grated
• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons roasted sesame oil
• 1 tablespoon vegetable oil, plus a drizzle for the stir-fry
• 5 garlic cloves, grated
• 2 tablespoons roasted sesame seeds, crushed
• 1/4 teaspoon ginger, peeled and grated
• 1/2 teaspoon black pepper

For the Stir-Fry

• 10 ounces tteok (thin Korean rice cake batons)
• 2 ounces baby onions, peeled and quartered
• 3 3/4 ounces mixed wild mushrooms (I like to use 2 large oyster mushrooms, sliced, with 1/2 bunch enoki mushrooms)
• 1 rainbow carrot, peeled and julienned
• 3 1/2 ounces baby leeks, trimmed and cut lengthways into quarters
• 3 ounces baby corn, cut lengthways into quarters

To Serve

• 1 scallion
• 1 quail egg, soft-boiled
• A pinch of black sesame seeds

In a shallow dish, combine the beef, pear, and brown sugar and massage with your hands to thoroughly combine. Leave to marinate for about 30 minutes at room temperature.

Meanwhile, in a large bowl, stir together the soy sauce, sesame oil, vegetable oil, garlic, crushed sesame seeds, ginger, and black pepper. Set aside.