Beef Dukbokki with Quick Kimchi & Sugar Snap Peas

Beef Dukbokki

with Quick Kimchi & Sugar Snap Peas

30 MIN
2 Servings
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From the Test Kitchen

Here, we’re serving up traditional Korean dukbokki, a type of cylindrical rice cake with an incredible texture. Recipes for dukbokki date back centuries. They’ve made appearances in royal kitchens and at street food carts alike. Today, though it’s a beloved snack as well, dukbokki can be cooked with meat and vegetables and served as a main course. We’re sautéing the delightfully chewy rice cakes with fresh, crisp peas, and serving them with saucy ground beef and a topping of quick, fresh kimchi.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Beef Dukbokki with Quick Kimchi & Sugar Snap Peas
Title
  • 8 oz Ground Beef
  • 8 oz Korean Rice Cakes
  • 3 oz Fresh Peas
  • 2 Scallions
  • 2 cloves Garlic
  • ½ lb Napa Cabbage
  • 2 Tbsps Sweet Soy Sauce
  • 2 Tbsps Garlic Black Bean Sauce
  • 2 tsps Gochugaru (Korean Chili Flakes)
  • 1 1-Inch Piece Ginger
  • 2 tsps Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each pea pod; pull off and discard the tough string that runs the length of the pod. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

Make the quick kimchi:
2 Make the quick kimchi:

In a large bowl, combine the cabbage, half the garlic, half the ginger and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, tossing occasionally, for at least 10 minutes.

Cook the beef:
3 Cook the beef:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground beef and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

Make the sauce & add the beef:
4 Make the sauce & add the beef:

Add the white bottoms of the scallions and remaining garlic and ginger to the pan of reserved fond. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked beef, garlic black bean sauce and sweet soy sauce. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Cook the rice cakes:
5 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 3 to 5 minutes, or just until tender; drain thoroughly. In the same pan used to make the sauce, heat 2 teaspoons of oil on medium until hot. Add the drained rice cakes. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and crispy.

Finish & plate your dish:
6 Finish & plate your dish:

Add the peas to the pan of rice cakes. Cook, stirring occasionally, 2 to 3 minutes, or until bright green. Turn off the heat and add the sauce and beef. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished dukbokki between 2 dishes. Top with the quick kimchi. Garnish with the green tops of thescallions and the black and white sesame seeds. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off the stem of each pea pod; pull off and discard the tough string that runs the length of the pod. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

2 Make the quick kimchi:

In a large bowl, combine the cabbage, half the garlic, half the ginger and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, tossing occasionally, for at least 10 minutes.

Make the quick kimchi:
Cook the beef:
3 Cook the beef:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground beef and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

4 Make the sauce & add the beef:

Add the white bottoms of the scallions and remaining garlic and ginger to the pan of reserved fond. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked beef, garlic black bean sauce and sweet soy sauce. Cook, stirring occasionally, 2 to 4 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Make the sauce & add the beef:
5 Cook the rice cakes:

While the sauce cooks, add the rice cakes to the pot of boiling water. Cook 3 to 5 minutes, or just until tender; drain thoroughly. In the same pan used to make the sauce, heat 2 teaspoons of oil on medium until hot. Add the drained rice cakes. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and crispy.

6 Finish & plate your dish:

Add the peas to the pan of rice cakes. Cook, stirring occasionally, 2 to 3 minutes, or until bright green. Turn off the heat and add the sauce and beef. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished dukbokki between 2 dishes. Top with the quick kimchi. Garnish with the green tops of thescallions and the black and white sesame seeds. Enjoy!

Finish & plate your dish:
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