- 4 cups water
- 2 tablespoons fish sauce
- 1 8x3-inch piece of kelp
- 1 pound frozen Korean rice cakes, thawed overnight
- 8 ounces sirloin or flank steak, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon peanut oil
- 1 small onion, thinly sliced
- 3 tablespoons Korean chili paste (gochujang)
- 2 teaspoons sugar
- 2 scallions, thinly sliced
In a medium-size sauce pan combine the water, fish sauce and kelp and bring to a boil. Simmer for 15 minutes and then remove and discard the kelp. Keep the stock on low and add the rice cakes. Let stand for 10 minutes while preparing the ingredients.
In a small bowl, combine the steak, 1 teaspoon of the soy sauce, 1 teaspoon sesame oil, and the garlic and let stand for 10 to 15 minutes.
Heat a wok or a large non-stick sauté pan over high heat until smoking hot. Add the peanut oil and the beef mixture and stir-fry until golden brown, about 2 minutes. Add the onions and continue to cook, stirring for another 2 to 3 minutes, or until the onion is slightly wilted.
In a small bowl, combine the Korean chili paste, sugar, remaining soy sauce and sesame oil. Add this mixture to the wok along with ¾ cup of the kelp stock and stir well.
Strain the rice cakes from the kelp stock and add them to the wok. Discard the stock or save for another use.
Simmer the rice cakes and beef for 10 to 15 minutes or until the sauce has thickened the rice cakes are tender.
Add the scallions and sesame seeds and serve immediately.