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Close up shot of gungjung tteokbokki stir fry showing the cooked beef, rice cakes and vegetables.
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Gungjung Tteokbokki - Non Spicy Tteokbokki

Gungjung tteokbokki is super FAST and so delicious! Ready in 20 minutes, this non spicy tteokbokki stir fry is our go-to for an easy weeknight dinner, with plenty of leftovers for lunch the next day.
Course Dinner
Cuisine Korean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Serves
Calories 398kcal
Cost $10

Ingredients

For the beef marinade:

For the tteok marinade:

Instructions

  • In a medium bowl, pop in the beef slices along with the marinade (soy sauce, mirin, sesame oil, garlic, sesame seeds and salt & pepper to taste).
    150 g sizzle steak, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tbsp garlic, ½ tbsp sesame seeds, Salt and pepper
  • 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 soy sauce and sesame oil and mix.
    1 L water, 250 g Korean rice cakes (tteok), 1 tsp soy sauce, 1 tsp sesame oil
  • In the same wok, heat the 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.
    1-2 shiitake mushrooms, 1 capsicum / bell pepper, 1 carrot, 1/2 onion, 1 tbsp vegetable oil, 3 spring onion / green onion

Video

Notes

  • 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. 
  • Steak – We use thinly sliced sizzle steak but shabu shabu beef or stir fry steak will also work well. Sub with chicken, pork, diced 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. 
  • Alternate Marinades - Try marinating the beef or your other chosen proteins in bulgogi sauce (soy based marinade) or gochujang sauce (spicy marinade).
  • Cooking Time - Thinner slices of meat and veggies will cook quicker, so you may need to adjust your cooking time accordingly. 
  • Storage - Store in the fridge for 2-3 days or in the freezer for 2-3 months. Why not cook up an extra big batch and portion out into airtight containers for easy lunches and dinners later on.

Nutrition

Calories: 398kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 812mg | Potassium: 321mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3575IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 2mg