Steak Tteokbokki (Korean Spicy Rice Cakes W Steak)

• 4 cups rice cake joraengee tteok
• 1 pound steak preference, cut into 1, 2-inch chunks
• 1/2 cup water add more if needed
• 2 tablespoons gochujang red pepper paste
• 1 tablespoon gochugaru red pepper flakes
• 1/2 tablespoon brown sugar
• 1/2 tablespoon honey or mulyeot, Korean corn syrup
• 1 tablespoon soy sauce
• 4 garlic cloves minced
• 1 teaspoon sesame oil
• 2 hard boiled eggs optional
• sesame seeds garnish
• green onion strips, garnish

1. 1. For prep, thaw the frozen rice cakes for at least 15 minutes prior to usage, or soak them in semi-cold water for 5 minutes.
2. 2. Cut the steak into 1-inch chunks. Heat a non-stick skillet or frying pan with 1 tbsp olive oil. Cook steak chunks until slightly browned and then add the minced garlic, cook another 2,3 minutes.
3. 3. Add the remaining seasonings with water and soy sauce. Carefully mix together and cook on medium heat for 10 minutes or until rice cakes are soft.
4. 4. Serve hot with rice or eat stand alone (warning: it can be spicy if eaten this way).

rice cake, preference, water, gochujang red pepper, gochugaru red pepper, brown sugar, honey, soy sauce, garlic, sesame oil, eggs, sesame seeds, green onion

Taken from www.yummly.com/recipe/Steak-Tteokbokki-_Korean-Spicy-Rice-Cakes-w-Steak_-1675192 (may not work)