Gungjung Tteokbokki
Gungjung Tteokbokki, meaning 'royal court rice cake,' is a traditional, non-spicy Korean dish that was once served to royalty. Unlike the modern, fiery red tteokbokki, this version is characterized by its savory and slightly sweet soy sauce-based flavor, incorporating tender rice cakes, thinly sliced beef, and a colorful medley of vegetables.
🧂 Ingredients
- 300 g Cylindrical rice cakes (garaetteok)
- 100 g Beef sirloin or ribeye, thinly sliced
- 4 medium Dried shiitake mushrooms, rehydrated and sliced
- 1 medium Carrot, julienned
- 0.5 medium Onion, thinly sliced
- 0.5 medium Zucchini, thinly sliced
- 0.25 medium Green bell pepper, thinly sliced
- 0.25 medium Yellow bell pepper, thinly sliced
- 1 stalk Scallions, cut into 2-inch lengths
- 1 tbsp Cooking oil
- 3 tbsp Soy sauce
- 2 tsp Sesame oil
- 1 tbsp Sugar
- 2 tsp Minced garlic
- 0.5 tsp Black pepper
- 1 tsp Sesame seeds, for garnish
- 0.25 cup Water
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine (mirin)
👨🍳 Instructions
- 1
Soak the rice cakes in cold water for about 15-20 minutes to soften them. Drain and set aside. If using dried shiitake mushrooms, soak them in warm water until rehydrated, then squeeze out excess water and slice.
💡 Tip: Soaking the rice cakes prevents them from becoming too hard during cooking. - 2
In a small bowl, combine the beef slices with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice wine, 1 tsp minced garlic, 1 tbsp sesame oil, a pinch of black pepper, and 1 tsp sesame seeds. Mix well and let marinate for at least 10 minutes.
💡 Tip: Marinating the beef infuses it with flavor. - 3
Heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat. Add the sliced onions and stir-fry until translucent, about 2-3 minutes.
💡 Tip: Ensuring the pan is hot before adding ingredients helps to achieve a good sear. - 4
Add the marinated beef to the skillet and cook, stirring occasionally, until it's about 50% cooked. Add the sliced carrots and mushrooms, and stir-fry for another minute.
💡 Tip: Cook the beef in batches if necessary to avoid overcrowding the pan. - 5
Add 1/4 cup of water to the skillet, then add the drained rice cakes, sliced zucchini, bell peppers, and the remaining 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar. Stir everything together.
💡 Tip: The water helps create a light sauce and prevents sticking. - 6
Continue to stir-fry for about 2-3 minutes, or until the rice cakes are tender and the vegetables are cooked but still slightly crisp. Stir in the chopped scallions and 1 tsp sesame oil.
💡 Tip: Avoid overcooking the vegetables to maintain their texture and color. - 7
Serve the Gungjung Tteokbokki hot, garnished with sesame seeds.
💡 Tip: This dish pairs well with other Korean side dishes (banchan).
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of oyster sauce to the beef marinade.
- ✓Feel free to add other vegetables like broccoli florets or snap peas.
- ✓If you don't have rice cakes, you can substitute with gnocchi or udon noodles, adjusting cooking time accordingly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the beef and add more mushrooms or other vegetables.
- Add a sprinkle of toasted seaweed flakes (nori) for extra flavor and texture.
- Some recipes include a beaten egg omelet, thinly sliced, as a garnish.