Name: Gungjung Tteokbokki Royal Court Rice Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Cylindrical rice cakes (garae-tteok); 1/3 lb Beef sirloin or ribeye, thinly sliced; 4 pieces Dried shiitake mushrooms; 1/2 medium Onion, thinly sliced; 1/2 medium Carrot, julienned; 1/2 large Green bell pepper, julienned; 3 tbsp Soy sauce; 1.5 tbsp Honey; 1 tbsp Minced garlic; 1 tbsp Sesame oil; 1 tsp Toasted sesame seeds

"Before spicy tteokbokki became a street food staple, this soy-sauce-based version was served to royalty in the Korean palace. It is a sophisticated stir-fry of chewy rice cakes, tender beef, and crisp vegetables glazed in a perfectly balanced sweet and savory sauce."

1 Ingredients

Qty	Item
1 lb 450 g	Cylindrical rice cakes (garae-tteok)
1/3 lb 150 g	Beef sirloin or ribeye, thinly sliced
4 pieces 4 pieces	Dried shiitake mushrooms
1/2 medium 75 g	Onion, thinly sliced
1/2 medium 60 g	Carrot, julienned
1/2 large 80 g	Green bell pepper, julienned
3 tbsp 45 ml	Soy sauce
1.5 tbsp 22 ml	Honey
1 tbsp 15 g	Minced garlic
1 tbsp 15 ml	Sesame oil
1 tsp 5 g	Toasted sesame seeds

2 Instructions

Soak the rice cakes in warm water for about 20 minutes to soften. If using fresh rice cakes, skip this step. Rehydrate dried shiitake mushrooms in warm water, then squeeze out excess moisture and slice thinly.

In a small bowl, marinate the sliced beef and mushrooms with 1 tablespoon of the soy sauce, 1 teaspoon of honey, and 1 teaspoon of minced garlic. Let it sit for 10 minutes.

Prepare the main sauce by mixing the remaining soy sauce, honey, and garlic in a separate container.

Heat a large skillet or wok over medium-high heat with a little vegetable oil. Add the marinated beef and mushrooms, stir-frying until the beef is mostly cooked through.

Add the onions, carrots, and bell peppers to the pan. Stir-fry for 2 minutes until the vegetables begin to soften.

Add the drained rice cakes and the main sauce mixture to the skillet. If the mixture seems too dry, add 2-3 tablespoons of the mushroom soaking liquid or water.

Stir-fry constantly for 3-5 minutes until the rice cakes are soft and chewy and have absorbed the dark glaze of the sauce.

Remove from heat. Stir in the sesame oil and garnish with toasted sesame seeds and a crack of black pepper before serving.

·
Use the mushroom soaking water instead of plain water for a deeper umami flavor profile.
·
If your rice cakes are sticking together, rinse them in cold water after soaking and pat them dry.
·
For a traditional look, you can add an 'egg garnish' (jidan) by frying egg yolks and whites separately and slicing them into thin strips.

? Frequently Asked Questions

Is Gungjung Tteokbokki spicy?

No, this is the original non-spicy version of the dish, which uses a soy-based sauce instead of gochujang.

Can I use frozen rice cakes?

Yes, but ensure you soak them in warm water for at least 20-30 minutes so they cook evenly without cracking.

What is a good beef substitute?

You can use firm tofu strips or extra mushrooms like King Oyster or Enoki for a vegetarian version.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water to soften the rice cakes again.

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