Play-with-Korea

``Garaetteok" (rice cake) is abundant in the market around New Year's Day. Cut all the vegetables the same length as the garatteok. This is a meal in itself, with or without a bowl of rice.

INGREDIENTS (serves 4)

• 8 oz/225g BEEF (rib eye or sirloin), cut 2"/5 cm long and into thin strips

• ``BULGOGI'' MARINADE

• VEGETABLE OIL

• 1 large CARROT, cut 2"/5 cm long and sliced thin

• 4 oz/113g SHIITAKE MUSHROOMS, sliced

• 1 lb/455g GARAETTEOK (rice cake)

• 1/4 cup WATER

• 2 medium SCALLIONS, cut 2"/5 cm long

• 1 heaping tablespoon PINE NUTS

• a pinch of ``GOCHUGARU" (chili flakes) or ``SILGOCHU" (dried chili thread)

1 Marinate the meat with 1?3 of the Bulgogi marinade.

2 Heat the frying pan, add a spoonful of oil and stir-fry carrots and mushrooms. Push them to the side before they become wilted. Cook the meat in the center of the pan. When the meat is almost done, push it also to the side.

3 Drizzle some more oil and spread the garaetteok (rice cake) at the bottom of the pan. Sprinkle 1/4 cup water over the garaetteok and cover the pan.

4 When the garaetteok are softened, add scallion and the rest of the marinade. Mix and adjust the seasoning. Sprinkle gochugaru (chili flakes) and pine nuts before serving.