Gungjung Tteokbokki (Royal Court Rice Cakes)
Gungjung Tteokbokki (Royal Court Rice Cakes)
Ingredients
For the Tteokbokki
- 1 pound garaetteok (Korean rice cakes), soaked in warm water for 15-20 minutes if hard, then drained
- 6 ounces beef sirloin, thinly sliced into bite-sized pieces
- 1/2 carrot, julienned
- 1/2 onion, thinly sliced
- 4 shiitake mushrooms, sliced
- 3 ounces spinach, blanched and squeezed dry
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For the Beef Marinade
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey or corn syrup
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
For Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- 1
If using hard rice cakes, soak them in warm water for 15-20 minutes until softened. Drain well and set aside. If using fresh, soft rice cakes, no soaking is needed.
⏱️ 15 min
- 2
In a medium bowl, combine the beef sirloin with all ingredients for the beef marinade. Mix well and let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min
- 3
In a separate bowl, whisk together all ingredients for the sauce until well combined. Set aside.
⏱️ 2 min
- 4
Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
⏱️ 4 min
- 5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the julienned carrots, sliced onion, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes until vegetables are slightly softened.
⏱️ 5 min
- 6
Add the drained rice cakes to the skillet with the vegetables. Pour in the prepared sauce. Stir well to coat the rice cakes and vegetables evenly. Bring to a simmer.
⏱️ 3 min
- 7
Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened slightly.
⏱️ 7 min
- 8
Return the cooked beef to the skillet. Add the blanched spinach. Stir everything together until heated through, about 1-2 minutes.
⏱️ 2 min
- 9
Taste and adjust seasoning if needed. Garnish with toasted sesame seeds and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gungjung Tteokbokki (Royal Court Rice Cakes)
For the Tteokbokki
- 1 pound garaetteok (Korean rice cakes), soaked in warm water for 15-20 minutes if hard, then drained
- 6 ounces beef sirloin, thinly sliced into bite-sized pieces
- 1/2 carrot, julienned
- 1/2 onion, thinly sliced
- 4 shiitake mushrooms, sliced
- 3 ounces spinach, blanched and squeezed dry
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For the Beef Marinade
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey or corn syrup
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
For Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- 1
If using hard rice cakes, soak them in warm water for 15-20 minutes until softened. Drain well and set aside. If using fresh, soft rice cakes, no soaking is needed.
⏱️ 15 min - 2
In a medium bowl, combine the beef sirloin with all ingredients for the beef marinade. Mix well and let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 3
In a separate bowl, whisk together all ingredients for the sauce until well combined. Set aside.
⏱️ 2 min - 4
Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
⏱️ 4 min - 5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the julienned carrots, sliced onion, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes until vegetables are slightly softened.
⏱️ 5 min - 6
Add the drained rice cakes to the skillet with the vegetables. Pour in the prepared sauce. Stir well to coat the rice cakes and vegetables evenly. Bring to a simmer.
⏱️ 3 min - 7
Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened slightly.
⏱️ 7 min - 8
Return the cooked beef to the skillet. Add the blanched spinach. Stir everything together until heated through, about 1-2 minutes.
⏱️ 2 min - 9
Taste and adjust seasoning if needed. Garnish with toasted sesame seeds and serve immediately.
⏱️ 1 min