Bulgogi Tteokbokki (Non-Spicy Korean Rice Cakes with Beef)

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 Bulgogi Tteokbokki 

Love bulgogi? Try it with chewy rice cakes! This bulgogi tteokbokki combines thinly sliced beef, vegetables, and rice cakes in a sweet and savory soy sauce.

Unlike spicy tteokbokki, this version has no gochujang or chili flakes. A simple step before stir-frying gives the rice cakes flavor: toss them with a little soy sauce and sesame oil while they’re still warm. 

INGREDIENTS (SERVINGS About 2–3)

  • 1 lb (450 g) Korean rice cakes for tteokbokki
  • 7 oz (200 g) beef, thinly sliced against the grain
  • ½ medium onion, sliced
  • ⅓ small carrot, thinly sliced
  • 2 green onions, cut into short lengths
  • 2 dried shiitake mushrooms, optional
  • A little cooking oil
  • ½ tablespoon sesame oil, to finish
  • A sprinkle of sesame seeds

BULGOGI SAUCE

  • 2½ tablespoons soy sauce
  • 2 tablespoons mirim (Korean cooking wine)
  • 1 tablespoon sugar
  • ½ tablespoon minced garlic
  • 1 teaspoon sesame oil
  • A little black pepper

RICE CAKE SEASONING

  • ½ tablespoon soy sauce
  • ½ tablespoon sesame oil

INGREDIENT NOTES 

Rice cakes

  • Use cylindrical Korean rice cakes for tteokbokki. Cooking time varies depending on their thickness and whether they’re fresh, refrigerated, or frozen. Cook until the centers are soft before draining.

Beef

  • I used boneless beef short ribs. Slice thinly against the grain for tender pieces that cook quickly.

Shiitake mushrooms

  • Dried shiitakes add a rich, savory flavor. Soak until soft, remove the tough stems, and gently squeeze out the excess water before slicing. Fresh shiitakes work too, or you can leave the mushrooms out.

Mirim

  • Mirim is Korean cooking wine. It adds a little sweetness and flavor to the sauce.

Sesame oil

  • I use toasted sesame oil for its nutty aroma. It’s used to season the rice cakes, flavor the sauce, and finish the dish. 

HOW TO MAKE

1. Prepare the ingredients: Thinly slice the beef (7 oz / 200 g) against the grain. Slice ½ medium onion, thinly slice ⅓ small carrot, and cut 2 green onions into short lengths. Soak 2 dried shiitake mushrooms until soft. Remove the tough stems, gently squeeze out the excess water, and slice thinly. 

2. Make the bulgogi sauce: Mix 2½ tablespoons soy sauce, 2 tablespoons mirim, 1 tablespoon sugar, ½ tablespoon minced garlic, 1 teaspoon sesame oil, and a little black pepper. Toss 2 tablespoons of the prepared sauce with the beef and mushrooms. Set aside and reserve the remaining sauce. 


3. Cook and season the rice cakes: Add the rice cakes (1 lb / 450 g) to boiling water. Cook until soft all the way through, then drain well. While warm, toss with ½ tablespoon soy sauce and ½ tablespoon sesame oil. 


4. Stir-fry the beef and vegetables: Heat a little cooking oil in a pan over medium-high heat. Add the seasoned beef and mushrooms, separating the beef slices as you cook. When the beef is mostly browned, add the prepared onion and carrot. Cook until the onion starts to turn translucent. 

5. Add the rice cakes and finish: Add the seasoned rice cakes and remaining sauce. Toss until evenly coated and glossy. Once the beef is cooked through, add the prepared green onions and stir briefly. Turn off the heat, then finish with ½ tablespoon sesame oil and a sprinkle of sesame seeds. 


FREQUENTLY ASKED QUESTIONS

What kind of beef did you use?

  • I used boneless beef short ribs, thinly sliced against the grain. Thin slices cook quickly and are easier to eat with the rice cakes.

Do I need to marinate the beef for a long time? 

  • No long marinating time is needed. Toss the beef and mushrooms with 2 tablespoons of the sauce, then set them aside while you prepare the rice cakes.

Why season the rice cakes separately?

  • Tossing the warm rice cakes with soy sauce gives them flavor before stir-frying. The sesame oil also helps keep them from sticking together.

Can I use fresh mushrooms instead of dried shiitakes?

  • Yes. Fresh shiitake mushrooms work too. Remove the tough stems and slice thinly. You can also leave the mushrooms out.

Do I need pear juice for the bulgogi sauce?

  • No. This recipe uses a simple bulgogi sauce without pear juice. The sugar adds sweetness, and the sliced onion adds flavor as it cooks.

Is this tteokbokki spicy?

  • No. This version uses a soy sauce base without gochujang or chili flakes, so it is sweet and savory rather than spicy.

The rice cakes are chewy, the beef is tender, and the sweet and savory bulgogi sauce brings everything together. Serve it warm for a comforting meal without the heat.

📺 Prefer watching instead of reading? Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood

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