Beef with Korean Rice Cakes, Asparagus, Carrots, and Spicy Black Bean Sauce

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Beef with Korean Rice Cakes, Asparagus, Carrots, and Spicy Black Bean Sauce

Ingredients

  • Beef with Korean Rice Cakes, Asparagus, Carrots, and Spicy Black Bean Sauce
  • Korean rice cakes or Tteok rice cakes are used in this recipe and can be found at Asian grocery stores. You can also use fresh wide fettuccine noodles or any noodle you like. You can also use ground turkey.
  • Serves 2
  • 2 teaspoons olive oil
  • 2 scallions, sliced on the diagonal, whites and greens separated
  • 1-inch piece of ginger, minced
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • salt and pepper to taste
  • 10 stalks asparagus, trimmed
  • 2 carrots, peeled and sliced on the diagonal
  • 1 tablespoon Gochujang (more if you like it spicy)
  • 2 tablespoons soy sauce
  • 1 tablespoon black bean sauce

Instructions

Fill a medium saucepan with water and add salt to taste. Bring to a boil. Add asparagus and carrots and cook for 2 minutes. Transfer the vegetables to a strainer and leave the pot of water boiling. Rinse vegetables under cold water and set aside.

Add the rice cakes to the boiling water and cook for 3-5 minutes or until tender. Reserve 1/2 cup of the cooking water and drain the rice cakes. Set aside.

Meanwhile, in a skillet over medium high heat, add olive oil, the white part of the scallion, ginger, garlic, salt and pepper. Cook for 2-3 minutes or until the scallions are lightly browned. Add beef and sprinkle with salt and pepper. Cook until the pork is browned about 4-6 minutes. Add Gochujang, soy and black bean sauce, rice cakes, asparagus and carrots and a splash of the reserved cooking water and cook for 2-3 minutes, stirring occasionally. Add as much of the reserved cooking water as you need to achieve the desired consistency. Taste for seasoning and add more soy or salt and pepper and more Gochujang if you would like more heat.

Divide in 2 bowls and garnish with the reserved green scallions.

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