Korean Beef Gireum Tteokbokki: Dry Pan-Fried Rice Cakes (2)

If rice cakes are firm, soak according to package guidance and drain thoroughly. Use soft fresh cakes as-is. Finely chop the scallion.

Heat 1 tbsp oil in a pan over medium heat. Cook scallion and ground beef with 1 tsp soy sauce and pepper until the beef reaches at least 71°C (160°F). Remove to a plate.

Add the remaining 1 tbsp oil to the same pan. On medium-low, gently pan-fry the well-drained rice cakes just until lightly spotted golden and soft inside; do not fry until they pop.

Add 2 tbsp soy sauce, 2 tbsp sugar and 1 tbsp garlic. Toss over low heat until the rice cakes are coated, reducing heat if the glaze darkens too quickly.

Return the cooked beef and heat through. Turn off the heat, fold in optional chili flakes, sesame oil and sesame seeds, and serve warm.