Korean Beef Rice Cakes with Cabbage

Korean beef rice cakes with tender cabbage simmered in a savory gochujang sauce, finished with scallions for an easy one-pan stovetop dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb thin-sliced beef
• 1 lb korean rice cakes
• 3 cups green cabbage
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 2 garlic cloves
• 2 scallions
• 1 cup water
• 1 tbsp neutral oil

Cooking instructions

1. Heat the oil in a large skillet over medium-high heat. Add the thin-sliced beef and sear for 2 to 3 minutes, stirring once or twice, until browned. Transfer the beef to a plate. (about 3 min) — Medium-high heat
2. Add the water, gochujang, soy sauce, garlic, rice cakes, and cabbage to the skillet. Stir to dissolve the gochujang, then bring to a simmer. (about 5 min) — Medium-high heat
3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the rice cakes are tender and the sauce lightly thickens. (about 12 min) — Medium-low heat
4. Return the beef and any juices to the skillet. Simmer for 2 to 3 minutes, until the beef is cooked through and reaches 145°F, then stir in the scallions and serve hot. (about 3 min) — Medium-low heat