Gungjung Tteokbokki Royal Court Rice Cakes
A savory and mild Korean rice cake dish traditionally served to royalty, featuring beef, vegetables, and a soy-based sauce.
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Ingredients
- 1 lb Cylindrical rice cakes (Garae-tteok)
- 1/2 lb Beef (sirloin or ribeye), thinly sliced
- 4 pieces Dried shiitake mushrooms, soaked and sliced
- 1/2 medium Onion, sliced
- 1/2 cup Carrot, julienned
- 1/2 cup Green bell pepper, julienned
- 3 tbsp Soy sauce
- 1 1/2 tbsp Honey or brown sugar
- 1 tbsp Minced garlic
- 1 tbsp Sesame oil
- 1 tsp Toasted sesame seeds(optional)
- 1 tbsp Cooking oil
Instructions
- 1
Soak the rice cakes in warm water for 20 minutes to soften, then drain and toss with 1/2 tablespoon of soy sauce and 1/2 tablespoon of sesame oil.
- 2
In a small bowl, mix the remaining soy sauce, honey, minced garlic, and sesame oil to create the seasoning sauce.
- 3
Marinate the sliced beef and shiitake mushrooms with 2 tablespoons of the prepared sauce for 10 minutes.
- 4
Heat cooking oil in a large skillet or wok over medium-high heat and stir-fry the marinated beef and mushrooms until the beef is browned.
- 5
Add the onions, carrots, and bell peppers to the skillet and stir-fry for 2-3 minutes until the vegetables begin to soften.
- 6
Add the rice cakes and the remaining seasoning sauce to the skillet, stirring constantly to prevent sticking.
- 7
Cook for another 3-5 minutes until the rice cakes are chewy and have absorbed the sauce.
- 8
Garnish with toasted sesame seeds and serve immediately while hot.
Nutrition per Serving
420
Calories
18g
Protein
68g
Carbs
9g
Fat
4g
Fiber
12g
Sugar
890mg
Sodium
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