Gungjung Tteokbokki (Royal-style Soy Sauce Rice Cakes)
A non-spicy, soy-sauce-seasoned royal-court tteokbokki. Gentle enough for kids yet savory enough for grown-ups thanks to the beef and shiitake mushrooms, with chewy rice cakes carrying the nutty aroma of sesame oil — a dish the whole family can enjoy.
Ingredients
Ingredients
- Tteokbokki rice cakes300g
- Beef (bulgogi cut, thinly sliced)150 g
- Shiitake mushrooms2
- Bell pepper1/2
- Carrot1/4
- Cooking oilA pinch
- Sesame oilA pinch
- Toasted sesame seedsA pinch
Rice Cake Marinade
- Soy sauce1 tbsp
- Oligo syrup1 tbsp
- Sesame oil1 tbsp
Beef Marinade
- Soy sauce2 tbsp
- Sugar1 tbsp
- Minced garlic1 tsp
- Sesame oil1 tbsp
- Black pepperA pinch
Directions
- 1
If the rice cakes are firm, soak them briefly in lukewarm water or blanch and rinse in cold water to soften, then toss them with the rice-cake marinade (soy sauce, oligo syrup, sesame oil).
- 2
Remove the stems from the shiitake mushrooms and slice them thick; cut the bell pepper and carrot into bite-sized pieces.
- 3
In a bowl, toss the beef and shiitake mushrooms evenly with the beef marinade (soy sauce, sugar, minced garlic, sesame oil, black pepper).
- 4
Heat oil in a pan and stir-fry the marinated beef, shiitake mushrooms and carrot for 2 minutes.
- 5
Add the rice cakes and bell pepper and stir-fry for 1 more minute until everything comes together.
- 6
Transfer to a plate, drizzle with a little sesame oil and sprinkle with toasted sesame seeds to finish.