Chef Danny Lee was born and raised in Washington, DC. After a brief career in genetic research, he transitioned into the restaurant industry, eventually managing a popular DC powerspot. In 2006, he and his mother, Yesoon, opened Mandu, the city’s first full-service Korean restaurant. A second location later opened in Mount Vernon Triangle.
In 2017, Danny teamed up with Chef Scott Drewno to form The Fried Rice Collective, debuting their first concept, CHIKO, a casual eatery blending Chinese and Korean flavors. CHIKO quickly earned national recognition and expanded across DC, Virginia, and California.
After a fire at the original Mandu, the team opened Anju in 2019, offering creative Korean cuisine. Washingtonian Magazine named it the #1 Restaurant in the Region.
Danny was a 2020 James Beard semifinalist for Best Chef: Mid-Atlantic, and in 2025, he and Scott were finalists for Outstanding Restaurateur. He is also known for his leadership and advocacy.
Featured on HBO, Netflix, and Food Network, Danny has cooked for U.S. Presidents and Korea’s President. He also serves as Culinary Ambassador for EmbraceRace.
Tteok Sanjeok • Rice Cake & Beef Skewers
Tteok Sanjeok are Korean skewers made with rice cakes, vegetables, and marinated meat, grilled or pan-fried to perfection. This savory-sweet delight is traditionally enjoyed during holidays and festive celebrations.
Ingredients • Serves: 40 skewers
Main:
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2-2½ lb beef rib, boneless short rib or chuck flap
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1 cup soy sauce
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½ cup beef broth, unseasoned
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2¼ Tbsp Sprite
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½ cup granulated sugar
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½ cup Korean cooking rice wine
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2 Tbsp Korean pear, puréed
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8 garlic cloves, minced
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1½ tsp ginger, minced
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1½ tsp white corn syrup
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1½ Tbsp sesame oil
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3 Tbsp black pepper, ground
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1 pk tteok (Korean rice cake)
Garnish:
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2 Tbsp sesame seeds, toasted
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¼ cup scallions, chopped
1. Prepare the Beef
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Use boneless short rib or chuck flap.
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After cleaning and trimming the meat, butcher into rectangles that are slightly wider and longer than the rice cakes.
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The goal is for the beef to match the rice cake in size once cooked and skewered.
2. Marinate the Beef
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Combine all marinade ingredients in a large mixing bowl and whisk until fully combined.
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Reserve 3 cups of marinade before using the rest to marinate the beef.
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Pour the marinade over the prepped beef and let marinate for at least 24 hours.
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Use the reserved marinade during cooking to glaze the short rib and rice cakes.
3. Prepare the Rice Cakes
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Use Korean rice cakes called Tteok, specifically the kind for Tteokbokki (garae tteok).
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Remove from packaging and separate pieces that are stuck together.
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Boil in batches for 1 minute or until soft. Remove and drain using a strainer.
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Place on a perforated hotel pan with a solid pan underneath.
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Rub with neutral oil to prevent sticking.
4. Assemble the Skewers
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Skewer one rice cake through the center, about one-third down the skewer.
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Add a piece of marinated beef on top of the rice cake.
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Repeat with remaining beef and rice cakes until all are skewered.
5. Cook the Skewers
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Heat an oiled flat top or frying pan over medium-high heat.
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Cook the skewers, brushing with the reserved marinade.
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Flip and brush again until the beef and rice cakes are nicely caramelized.
6. Recommended Skewers
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Here is an Amazon link to the recommended skewers:
7. Serve
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Refer to the photo provided for final plating and appearance.
