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Korean Gungjung Tteokbokki ( 👑 Royal Court Rice Cake)
December 22, 2022 at 4:33 pm,
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Gungjung Tteokbokki is a Korean royal court cuisine that originated from the royal palace in the Joseon dynasty
(1392-1910). Gungjung means “palace or royal court” in English. As the name suggests, it was part of the royal cuisine and regarded as a high-class dish – an interesting contrast to the modern spicy version
which is pretty much street food.
Unlike typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury and slightly salty. This deliciously colourful dish will be a great addition to your lunar New Year feast or Christmas Party!
Let's Make It!
Ingredients:
- 450g thin garaetteok/tteokbokki (Get yours here or
here)
- 120g lean beef sirloin, eye round, chuck tender or rib eye
- 3 or 4 shiitake mushrooms fresh or soaked if dried
- 1/2 medium zucchini (about 4 ounces) You can also use garlic chives and/or colorful bell peppers.
- 1 medium carrot cut into thin, 2-inch strips
- 1/2 medium sweet onion thinly sliced
- 1 to 2 scallions cut into 2-inch lengths
- salt
- cooking oil for stir-frying
Sauce:
- 3 tablespoons soy sauce (Get yours here)
- 1 tablespoon rice wine or mirin
- 1 tablespoon sugar
- 1 tablespoon sesame oil
(Get yours here)
- 1 teaspoon sesame seeds
(Get yours here)
- 2 teaspoons minced garlic
- pinch pepper
Instructions
Mix the sauce ingredients well and set aside. Bring water to a boil in a medium size pot. Add the rice cake pieces. Boil until all the pieces float to the top. The time required will vary depending on the condition of rice cakes. The rice cakes will be very soft when cooked, but they will become harder as they cool. Drain them out with a sieve. Do not rinse. Mix with 2 tablespoons of the prepared sauce. Set aside.
- Thinly slice the beef into about 2-inch long strips. Cut stems off the mushrooms and slice into thin strips. Place the beef and mushrooms in a bowl, and mix in a tablespoon of the prepared sauce. Marinate while preparing the other ingredients.
Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set aside for 10 - 15 minutes. Squeeze out excess liquid from the zucchini by hand. In a lightly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium high heat, about 2 minutes. Add the scallion at the end. Transfer to a bowl.
- In the same skillet, cook the beef and mushrooms over medium high heat until the meat is cooked through, 1 to 2 minutes. Reduce the heat to medium low. Add the rice cakes and stir fry for another minute or two. Turn the heat off.
Add the rice cakes to the bowl with the vegetables, along with the optional ginkgo or pine nuts, and the remaining sauce. Toss well to combine everything well. Adjust the seasoning with additional soy sauce or sugar as necessary. Serve warm.
