This bold and Spicy Beef and Korean Rice Cakes recipe features the delicious and easy-to-prepare Tteokbokki, thinly sliced steak, and vegetables for a fantastic dinner done in about 30 minutes. There are a couple of specialty ingredients here, but both are available from Amazon and once you try them,, you'll want to keep these in your pantry always and forever for a quick meal option.

Spicy Korean Rice Cakes with Beef

Korean food is one of our favorite types of cuisine, but this isn't one you'll find on the menu at your local restaurant. This is our spin using classic Korean flavors in a spicy stir fry, full of flavor that works as a whole meal on its own or as a part of a larger feast.

There are a few specialty ingredients you probably don't have in your pantry and might be hard to find at your local corner grocery store, but Amazon will come through for you in a pinch. Plus, these are items you're going to want to keep around for a rainy day. You can use them in a variety of different dishes, and they keep for a really long time. I've got links to the ingredients down in the recipe card or here in my Amazon Store.

This is another one of my recipes made using that amazing thinly sliced New York from Costco! If you don't have a Costco near you or can't find this, just ask your butcher to slice your steak for you for the best results. You can also do it at home. Just slice thinly, across the grain.

We have a whole series of recipes utilizing this versatile protein in the works, so stay tuned! You can already see our Homemade Hot Roast Beef Sandwich, and Blackstone Beef and Broccoli.

Why You’ll Love This Dish

• Chewy, Addictive Texture – Korean rice cakes bring that bouncy, chewy bite that holds sauce in the best way.
• All-In-One Meal – Beef, rice cakes, and vegetables cook in one pan, so dinner feels complete without extra sides.
• Custom Heat Level – Chili flakes and sriracha adjust easily, from mild warmth to serious kick.
• Fast Weeknight Friendly – Short prep, simple ingredients, and about 40 minutes from start to finish.
• Great Leftovers – Warms up nicely, and the sauce keeps the rice cakes and beef tasting fresh the next day.

Try all of my Stir-Fry Recipes!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Korean Rice Cakes – Cylindrical tteok that turn chewy and tender in the cooking liquid. Keep them refrigerated or frozen until ready to cook.
• Water – Forms the base of the seasoned cooking liquid for the rice cakes.
• Korean Chili Flakes – Called gochugaru, these flakes have a deep red color and a mild, fruity heat. Great in soups, stews, and marinades too.
• Soy Sauce – Brings salt and umami. Regular or low-sodium both work; adjust salt in other dishes around it.
• Sriracha Sauce – Adds garlic-forward heat and tang. Gochujang can stand in for a thicker, deeper kick.
• Garlic Cloves – Infuse the cooking liquid and later join the stir fry for little hits of soft, sweet garlic.
• Garlic Powder – Layers in extra garlic flavor that spreads evenly through the sauce.
• Onion Powder – Backs up the fresh onion and boosts the savory base of the dish.
• Thinly Sliced Beef Strip Steak – Quick-cooking, tender beef that works well in stir fries. Flank or sirloin can step in with thin slicing across the grain.
• Chopped Carrots – Add crunch and natural sweetness, plus some color contrast in the bowl.
• Chopped Onion – Cooks down with the beef and helps build flavor in the pan.
• Chopped Green Onion – Some goes in at the end of cooking, some on top for a fresh finish.
• Reserved Rice Cake Cooking Liquid – Turns into the saucy base for the stir fry, already seasoned from the first cooking step.
• Brown Sugar – Ties the heat and salt together with a mellow sweetness. Light or dark both work.
• Olive Oil Or Neutral Cooking Oil – Used for searing the beef and onions, and handy for everyday stir fries too.

Try our Grilled Beef Bulgogi!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Season And Cook The Rice Cakes – Bring water, crushed garlic, onion powder, half the chili flakes, half the soy sauce, half the sriracha, and half the garlic powder to a boil in a large stock pot. Add the rice cakes and cook for about 5 minutes, dropping in the chopped carrots for the last minute.
2. Check Doneness And Reserve Liquid – Test one rice cake by cutting it in half to check for a soft center. When the rice cakes are tender, remove them and the carrots from the pot. Reserve a cup of the cooking liquid and the garlic cloves for the stir fry.
3. Cook The Beef And Onions – Heat a large sauté pan or wok over high heat. Add oil and sliced beef. Cook until browned and cooked through, then add the chopped onions and cook until they turn slightly translucent at the edges.
4. Build The Sauce – Stir in the brown sugar, and the remaining chili flakes, soy sauce, sriracha, and garlic powder. Pour in the reserved rice cake cooking liquid, add the cooked carrots, rice cakes, and garlic cloves, and toss everything together.
5. Finish And Serve – Let the mixture simmer for 3–5 minutes, until the sauce thickens and coats the rice cakes and beef. Pull from the heat, stir in the chopped green onion, and serve hot.

Our Spicy Grilled Galbi is great too!

Recipe FAQ

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Serve this with…

• Egg Rolls
• Miso Soup
• Miso Brown Butter Udon with Shrimp
• Quick Cucumber Kimchi

Grilled Korean-Style Flanken Short Ribs

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• Honey Garlic Ginger Stir Fry Sauce
• Get all my Stir Fry Recipes here
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