Korean Galbi Tteokbokki (Soy-Braised Pork Rib Rice Cake Stir-Fry)

Name: Korean Galbi Tteokbokki (Soy-Braised Pork Rib Rice Cake Stir-Fry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice cake sticks 300 g; Boneless pork ribs 200 g; Soy sauce 3 tbsp; Sugar 1.5 tbsp; Mirin 1 tbsp; Minced garlic 1 tbsp; Sesame oil 1 tbsp; Water 300 ml; Green onion 30 g; Sesame seeds 1 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Soy sauce and sugar replace the usual red gochujang, so the rice cakes taste like Korean soy-marinated galbi rather than spicy street tteokbokki.

The marinated boneless pork rib is seared hard first, then water lifts the browned glaze off the pan and carries the meat flavor into the sauce.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Separate 300 g rice cake sticks, and if they feel firm, soak them in water until pliable, then drain well.

Cut 200 g boneless pork ribs into bite-size pieces so they cook evenly and mix cleanly with the rice cakes.
2

Mix 3 tbsp soy sauce, 1.5 tbsp sugar, 1 tbsp mirin, 1 tbsp minced garlic, and 1 tbsp sesame oil until the sugar starts dissolving.

Add the pork and marinate for 15 minutes, turning the pieces so every surface is coated.
3

Heat a pan well over high heat, then spread the marinated pork in one layer.

Sear for 1-2 minutes per side until browned, letting the surface set before moving it so the juices stay in the meat.
4

Pour in 300 ml water and scrape the browned marinade from the bottom of the pan into the liquid.

When it comes to a boil, add the rice cakes, lower to medium heat, and press them into the sauce.
5

Simmer over medium heat for 12-15 minutes, stirring every 2-3 minutes so the rice cakes do not stick to the pan.

The sauce should reduce by about half, and the rice cakes should turn soft and chewy.
6

When the sauce thickens and clings glossily to the rice cakes and pork, turn off the heat and add 30 g diagonally sliced green onion. Sprinkle with 1 tsp sesame seeds and serve right away while the glaze is still shiny.