Asian Recipes/ Dinner/ Recipes/ Super Simple

Gungjung Tteokbokki – Korean Royal Court Rice Cakes

14/10/2021

If you’re in the mood for non-spicy tteokbokki, Gungjung Tteokbokki is the dish for you. This Korean Royal Court dish is a super easy stir fry made with chewy rice cakes in a soy and sesame base that comes together in under 15 minutes.

Bowl of Korean Royal Court Rice Cakes.

Why We Love This

This dish is FAST. When you need a vegetable filled weeknight meal that’s quick and easy – this is our go to.

Gungjung tteokbokki is very adaptable, so use whatever you have in the fridge. If you’re vegan or vego, swap that meat for tofu or extra mushrooms (shiitake or enoki go well!), no other swaps necessary!

Stir fried Gunjung Tteokbokki in a wok.

What is Gungjung Tteokbokki? 

Gungjung Tteokbokki is one of the original rice cake based stir fries. It actually came before the popular spicy gochujang based tteokbokki that’s popular throughout the world today. The dish was served in the Korean Royal Court (gungjung means palace or royal court), with the earliest mention in a cookbook called Siuijeonseo from the late 19th century!

This Korean Royal Court Rice Cake Stir Fry has a slightly sweet soy and sesame base, is filled with vegetables (red or green bell pepper / capsicum are popular inclusions) and marinated beef, then garnished with sesame seeds and sliced green onions.

Being a non-spicy dish, it’s a great option for kids and adults alike who prefer less spice, or for introducing friends and family to the amazing world of Korean cuisine.

What You’ll Need

  • Tteok / Korean Rice Cakes – ​​You can use the long cylinder-shaped rice cakes known as garae-tteok, or flat rice cakes sliced diagonally. It’s more common to use the cylinders, but the flat rice cakes taste just as good. The best place to look for them is the fridge or freezer section of Korean convenience stores or Asian groceries, or you can make them at home. If you can’t source or make rice cakes, leave them out and serve the stir fry over steamed rice. 
  • Steak – We use thinly sliced sizzle steak but shabu shabu beef or stir fry steak will also work well. Sub with diced chicken, firm tofu or leave it out. 
  • Shiitake Mushrooms – These add a delicious umami flavour to the dish. Use fresh or dried shiitake mushrooms reconstituted in warm water for 10-15 minutes before cooking. Sub with regular white or brown mushrooms, enoki, or leave them out. 
  • Veggies – Common ingredients include thinly sliced capsicum / bell pepper, carrot, brown onion and spring onion / green onion. Use your favourite combinations or use up leftover veggies from the fridge – think bok choy, broccolini, zucchini, etc. 
  • Marinade – The marinade is made up of soy sauce (regular, not dark), mirin (sub with water and sugar), sesame oil, garlic and sesame seeds, seasoned with salt and pepper to taste.
Ingredients laid out for Gungjung Tteokbokki.

How to make Korean Royal Court Rice Cakes:

  1. In a medium bowl, pop in the beef slices along with the marinade (3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tbsp garlic, ½ tbsp sesame seeds and salt & pepper to taste).
  2. While that marinates, bring the water to a boil in a wok. Add in the rice cakes and boil until they are soft and float (around 2-3 minutes, extra if frozen). Drain and transfer rice cakes into a small bowl. Pour over the 1 tsp soy sauce and 1 tsp sesame oil and mix.
  1. In the same wok, heat the 1 tbsp vegetable oil over a medium to high heat. Add the carrot and onion and fry for 2-3 minutes. Next add in the marinated beef and fry for a minute or two until mostly browned.

    Add in the marinated rice cakescapsicumshiitake mushroom, and green onion. Continue frying for another minute or two, then turn off the heat and serve immediately.

Wandercook’s Tips

  • Cooking Time – Thinner slices of meat and veggies will cook quicker, so you may need to adjust your cooking time accordingly. 
  • Storage – This dish freezes well – cook up a big batch and portion out into airtight containers. Store in the fridge for 2-3 days or in the freezer for 2-3 months.
  • Add Spice – Add a ½ – 1 tbsp of gochujang (chilli paste) or gochugaru (chilli powder) to the marinade. Or sprinkle the finished dish with rayu chilli oil to taste. 
  • Garnish Ideas – Top with a blend of black and white sesame seeds. Not traditional, but we love a combination of shichimi togarashi, aonori seaweed powder or furikake rice seasoning. You could even add a sprinkling or two of crispy fried shallots for flavour and texture.

FAQs

What other recipe can I make with rice cakes / Korean tteok?

Korean rice cakes are a very versatile ingredient. For entrees, use them in tteokkochi rice cake skewers. For main dishes, they are great in traditional spicy Tteokbokki, Dakgalbi or Korean Army Stew. You can even have them for dessert! Fry them up in a pan, similar to tteokkochi, then slather in honey and a sprinkle of sesame seeds – yum!

What’s the difference between tteokbokki and gungjung tteokbokki?

Tteokbokki are rice cakes in a spicy gochujang based sauce, whereas gungjung tteokbokki is the non-spicy version with rice cakes in a soy and sesame based sauce.

Can I use frozen tteok / rice cakes?

Yes, that’s fine. You’ll be boiling them, which will help to break them apart as they thaw. If you find they’re still sticking together, add a dash of vegetable oil to the water to help them separate.

Bowl filled with rice cakes, beef, carrot, capsicum and spring onion.

More classic Korean dishes to try next:

★ Did you make this recipe? Please leave a comment and a star rating below!

Bowl full of Gungjung Tteokbokki.

Gungjung Tteokbokki – Korean Royal Court Rice Cakes

If you're in the mood for non-spicy tteokbokki, Gungjung Tteokbokki is the dish for you. This Korean Royal Court dish is a super easy stir fry made with chewy rice cakes in a soy and sesame base that comes together in under 15 minutes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dinner
Cuisine: Korean
Servings: 4 Serves
Calories: 398kcal
Author: Wandercooks
Cost: $10

Ingredients

  • 1 L water for boiling
  • 250 g Korean rice cakes (tteok) frozen or fresh
  • 150 g sizzle steak sliced thin or shabu shabu beef
  • 1-2 shiitake mushrooms sliced, sub with white mushrooms or enoki
  • 1 capsicum / bell pepper red or green, julienned
  • 1 carrot julienned
  • 1/2 onion thinly sliced
  • 3 spring onion / green onion chopped into 8 cm / 3 inch lengths.
  • 1 tbsp vegetable oil

For the beef marinade:

For the tteok marinade:

Instructions

  • In a medium bowl, pop in the beef slices along with the marinade (3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tbsp garlic, ½ tbsp sesame seeds and salt & pepper to taste).
  • While that marinates, bring the water to a boil in a wok. Add in the rice cakes and boil until they are soft and float (around 2-3 minutes, extra if frozen). Drain and transfer rice cakes into a small bowl. Pour over the 1 tsp soy sauce and 1 tsp sesame oil and mix.
  • In the same wok, heat the 1 tbsp vegetable oil over a medium to high heat. Add the carrot and onion and fry for 2-3 minutes. Next add in the marinated beef and fry for a minute or two until mostly browned. Add in the marinated rice cakescapsicumshiitake mushroom, and green onion. Continue frying for another minute or two, then turn off the heat and serve immediately.

Video

Recipe Notes

  • Cooking Time – Thinner slices of meat and veggies will cook quicker, so you may need to adjust your cooking time accordingly.
  • Storage – This dish freezes well – cook up a big batch and portion out into airtight containers. Store in the fridge for 2-3 days or in the freezer for 2-3 months.
  • Add Spice – Add a ½ – 1 tbsp of gochujang (chilli paste) or gochugaru (chilli powder) to the marinade. Or sprinkle the finished dish with rayu chilli oil to taste.
  • Garnish Ideas – Top with a blend of black and white sesame seeds. Not traditional, but we love a combination of shichimi togarashi, aonori seaweed powder or furikake rice seasoning. You could even add a sprinkling or two of crispy fried shallots for flavour and texture.

Nutrition

Nutrition Facts
Gungjung Tteokbokki – Korean Royal Court Rice Cakes
Amount per Serving
Calories
398
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
5
g
Cholesterol
 
23
mg
8
%
Sodium
 
812
mg
35
%
Potassium
 
321
mg
9
%
Carbohydrates
 
62
g
21
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
3575
IU
72
%
Vitamin C
 
42
mg
51
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Gungjung Tteokbokki - Korean Royal Court Rice Cakes

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