220 Shares

Gungjung Tteokbokki. It's a non-spicy variation of Tteokbokki that many people don't know about. But it's actually the original style that was served to the Korean King during the Joseon Dynasty. It was only much later - after gochujang was invented - when Tteokbokki turned red and spicy. So today, let's go back into time and make the classic version.

Skip to Recipe

Gungjung Tteokbokki is flavored with soy-sauce (it's about savoriness, rather than spice and heat). Now, the key step is to make sure that the rice cakes and beef slices get enough flavor inside them. The best way to ensure this is to marinate them separately - before stir-frying.

For the beef slices, we will marinate them in a bulgogi-type sauce. And for the rice cakes, we will blanche and toss them in soy sauce and sesame oil. This results in balanced flavor, in every bite...

If you partner or child doesn't can't do spice, this is an excellent alternative to Spicy Tteokbokki. Enjoy and let me know how you like the recipe!

Dan-yul out 🕺

Gungjung Tteokbokki

A royal court rice cake banchan from the Joseon Dynasty.

4.7 from 20 votes

Print Pin Rate

Ingredients

Korean rice cakes Tteok - 30 pieces
Thinly sliced beef shabu shabu cuts - 300 g
Onion - 1 whole
Carrot - ½ a whole
Green Bell pepper - 1 whole
Shiitake Mushrooms - 3
Spring Onion - small piece length of your forearm

Beef Marinade

Soy Sauce - 2 Tablespoons
Sugar - 1 Tablespoon
Mirim - 1 Tablespoon
Minced Garlic - ½ Tablespoon
Sesame Oil - 1 Tablespoon
Black Pepper - few shakes
Sesame seeds - few shakes

Rice Cake (Tteok) Marinade

Soy Sauce - 1 Tablespoon
Sesame Oil - 1 Tablespoon

Marinade for Stir-fry

Water - ⅓ cup
Oyster Sauce - 1 Tablespoon
Soy Sauce - 1 Tablespoon
Sugar - 1 Tablespoon
Honey - 1 Tablespoon
Sesame Oil - 1 Tablespoon

Instructions

Preparations

Put beef slices in a mixing bowl. Then marinate with: Soy Sauce (2T), Sugar (1T), Mirim (1T), Minced Garlic (½T), Sesame Oil (1T), Black Pepper (few shakes) and Sesame Seeds (few shakes). Put on a glove and mix all the aromatic ingredients thoroughly. Set the meat aside and let it marinate for 10 minutes.
Prep veggies: Chop Shiitake Mushrooms, Onion, Carrot, Green Bell Pepper and Spring Onion into thin strips.
Fill a large pot with water. Bring up to boil. Put a few squeezes of oil into the water (so the rice cakes don't stick). Then add your rice cakes (tteok) into the boiling water for 1 minute. Then strain the rice cakes and let them drip-off the excess water.
Place the blanched rice cakes into a mixing bowl. Then place in Soy Sauce (1T) and Sesame Oil (1T). Coat the rice cakes evenly.

Make Gungjung Tteokbokki

Place frying pan on medium-high heat. Place oil in. Once hot, add onions. Stir-fry until onions turn translucent.
Then add beef slices one-by-one into the frying pan. Separate each piece so that they don't clump with each other.
Once the beef loses most of its red color, add in the sliced Carrots and Mushrooms. Stir-around for 30 seconds.
Next, add water (⅓ cup) to the stir-fry. Stir-around.
Then add in the rice cakes.
Add Oyster Sauce (1T), Soy Sauce (1T), Sugar (1T) and Honey (1T) to the mixture. Stir-fry everything together.
Now, add Bell Pepper and Spring Onion pieces to the stir-fry.
Once the Bell Peppers get soft, turn off the heat.
Garnish with Sesame Oil (1T) and give one last stir. And top-off with Sesame Seeds (few shakes).

Notes

If you're vegetarian, you can replace the sliced beef with sliced button mushrooms.
See video below for more details

Tried this recipe?Tag us at @efutureneighbor with your dish!

Enjoying these recipes? Drop some love 🙃

Buy us a coffee

Share16

Pin204