1 lb garae tteok (Korean rice cake, cylindrical pieces)
1 bunch white beech mushrooms (enoki or shiitake okay)
3, 4 bell pepper varieties, cut into strips
3, 4 green onion, cut into strips
3 tbsp soy sauce
1 tsp Mirin
1/2 tbsp sesame oil
1 tbsp brown sugar
3 garlic cloves minced
1 tsp sesame seeds
sesame seeds (garnish)
1 tbsp gochugaru (red pepper flakes; optional for extra heat)
1. Cook tteok (rice cake) according to package directions. If ready for use, boiling in water for a few minutes will do the trick. If frozen, set out and let thaw for at least 20 minutes or soak in water for 10 minutes.
2. Meanwhile, clean the vegetables accordingly, then cut the vegetables into 2-inch strips. Mushrooms can be pulled individually by hand; set aside. Prepare the sauce ingredients in a mixing bowl; set aside.
3. In a non-stick pan, bring 1 tbsp olive oil to medium-high heat, then sauté the bell peppers and mushrooms, 3 minutes. Add in tteok and green onions, cook another 3~5 minutes or until the sauce slightly thickens.
4. Sample the sauce and adjust accordingly. Serve hot with rice and other side dishes.
*As with most Korean dishes, you can adjust the flavors by adding or omitting the main sauce components: soy sauce (salty), gochugaru (spicy), sugar (sweet), Mirin (sour), and sesame oil (nutty). Don’t hesitate to play around with these flavors until you find a combination that fits your palate. ^^