This bold and flavorful Spicy Beef and Korean Rice Cakes recipe highlights classic tteokbokki with thinly sliced steak and vegetables for a satisfying dinner in roughly 30–40 minutes. A few specialty ingredients make the dish authentic and convenient; they’re available online and store well, so once you try them you’ll likely keep them in your pantry for quick meals.
Spicy Korean Rice Cakes with Beef
This version of a Korean-inspired stir-fry combines the chewy, satisfying texture of rice cakes with savory, quick-cooking beef and a bright, spicy sauce. It’s not a traditional restaurant dish but uses familiar Korean flavors—gochugaru, soy, and sriracha—pulled together in a single pan so it works as a complete meal or as part of a larger spread.
Some ingredients may be specialty items you don’t normally keep on hand; many are easy to order online and store well. If you use thinly sliced New York or strip steak from a bulk retailer, it makes prep even faster. If you can’t find pre-sliced steak, ask your butcher for thin slices or slice a steak at home across the grain for tender results.
This recipe is part of a series of stir-fry and quick beef recipes, and it adapts well to different vegetables and heat levels. Use the ingredient and instruction lists below to prepare a balanced, flavorful weeknight meal with minimal fuss.
Why You’ll Love This Dish
- Chewy, Addictive Texture – Korean rice cakes give a bouncy, satisfying bite that holds onto sauce beautifully.
- All-In-One Meal – Beef, rice cakes, and vegetables cook together, so you don’t need extra side dishes.
- Adjustable Heat – Use more or less gochugaru and sriracha to match your preferred spice level, or swap in gochujang for a thicker, deeper heat.
- Weeknight Friendly – Short prep and quick cooking make this a good option for busy evenings.
- Great for Leftovers – The sauce keeps rice cakes and meat tasting fresh after refrigeration and reheating.
Try more of my stir-fry recipes for additional weeknight ideas.
Recipe Shopping List
You don’t necessarily need to make a special trip—check your pantry first. For exact quantities, refer to the recipe card below.
- Korean Rice Cakes (tteok) – Cylindrical rice cakes that become tender and chewy when cooked. Store refrigerated or frozen until use.
- Water – The base for the seasoned cooking liquid used to soften the rice cakes.
- Gochugaru (Korean chili flakes) – Adds a mild, fruity heat and deep color.
- Soy Sauce – Provides salt and umami—use regular or low-sodium and adjust seasoning as needed.
- Sriracha or Gochujang – Sriracha gives tangy garlic heat; gochujang can be used instead for a thicker, richer sauce.
- Garlic (fresh and powder) – Fresh cloves infuse the cooking liquid; garlic powder layers additional flavor into the sauce.
- Onion Powder – Adds depth to the seasoned liquid.
- Thinly Sliced Beef (strip steak, sirloin, or flank) – Quick to cook when sliced thin across the grain.
- Carrots and Onion – Provide texture, sweetness, and savory balance.
- Green Onion – Added at the end for freshness and garnish.
- Brown Sugar – Balances heat and salt with a touch of sweetness.
- Neutral Oil or Olive Oil – For searing beef and sautéing vegetables.
How To Make This Recipe
This overview shows the main steps. Follow the detailed recipe card below at cooking time to measure ingredients and track timings closely.
- Season and cook the rice cakes: In a large pot, bring water to a boil with crushed garlic, onion powder, half the gochugaru, half the soy sauce, half the sriracha, and half the garlic powder. Add the rice cakes and cook about 5 minutes, adding the chopped carrots during the final minute.
- Check doneness and reserve liquid: Cut one rice cake in half to ensure it’s soft through the center. When tender, remove the rice cakes and carrots, and reserve one cup of the cooking liquid plus the garlic cloves for the sauce.
- Cook the beef and onions: Heat a large sauté pan or wok over high heat, add oil and the sliced beef, and sear until browned and cooked through. Add the chopped onion and cook until slightly translucent at the edges.
- Build the sauce and combine: Stir in brown sugar and the remaining gochugaru, soy sauce, sriracha, and garlic powder. Pour in the reserved cooking liquid, add the cooked rice cakes, carrots, and garlic cloves, and toss everything together.
- Finish and serve: Simmer for 3–5 minutes until the sauce thickens and coats the ingredients. Remove from heat, stir in chopped green onion, and serve hot.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 2–3 days. Rice cakes will firm up when chilled but soften again when reheated. Reheat gently in the microwave or on the stovetop with a splash of water or reserved sauce to loosen the texture.
Absolutely. Zucchini, cabbage, bell peppers, or snow peas all work well—add firmer vegetables earlier in the cooking process and delicate ones later. You can also substitute another hot sauce if you prefer, or use gochujang for a deeper, more traditional Korean flavor.
Serve this with…
- Egg rolls for a crispy contrast.
- Miso soup or a light broth to balance the spice.
- Quick cucumber kimchi for a refreshing, tangy side.
- Udon or steamed rice if you want extra bulk.
More Asian-Inspired Recipes
- Honey Garlic Ginger Stir Fry Sauce
- Chicken and Broccoli Stir Fry
- Smoked Spicy Asian Pork Ribs
- Asian Chicken Salad
- Orange Chicken (copycat)
- Vietnamese-style grilled chicken thighs
- Pancit Bihon and other noodle dishes
- Tonkotsu Ramen and potsticker sauce recipes
Spicy Beef and Korean Rice Cakes
This hearty stir-fry combines tender, thinly sliced beef with chewy rice cakes and a savory-spicy sauce. It’s easy to scale, quick to make, and perfect for family dinners or casual gatherings.
10 minutes
30 minutes
40 minutes
Ingredients
Rice cake cooking liquid
- 21.6 ounces Korean rice cakes
- 8 cups water
- 2 tablespoons Korean chili flakes (gochugaru), divided
- ½ cup soy sauce
- 3 tablespoons sriracha, divided
- 5 garlic cloves, crushed
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder
Stir Fry
- 1 pound thinly sliced beef strip steak
- 1 cup chopped carrots
- 1 cup chopped onion
- ¼ cup chopped green onion, divided
- 1 cup reserved rice cake cooking liquid
- ¼ cup brown sugar
- Olive oil or neutral cooking oil, for searing
Instructions
- Add water, crushed garlic, onion powder, and half of the chili flakes, soy sauce, sriracha, and garlic powder to a large stock pot. Bring to a boil.
- Once boiling, stir in the rice cakes and cook for about 5 minutes, adding chopped carrots for the last minute.
- Remove one rice cake and cut it in half to check doneness. If still firm, cook another minute and test again.
- When rice cakes are tender, remove them and the carrots from the pot. Reserve one cup of the cooking liquid and the garlic cloves.
- Heat a large sauté pan or wok over high heat. Add oil and the sliced beef, searing until browned. Add chopped onions and cook until slightly translucent at the edges.
- Stir in brown sugar, the remaining chili flakes, soy sauce, sriracha, and garlic powder until evenly combined.
- Add the reserved cooking liquid, rice cakes, carrots, and garlic cloves. Simmer for 3–5 minutes until the sauce thickens and coats everything.
- Remove from heat, stir in chopped green onion, and serve hot.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 863
Total Fat: 20g
Protein: 38g
Nutrition data provided here is only an estimate.
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