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Bowl full of Gungjung Tteokbokki.
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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.
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

  • 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

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