Gungjung Tteokbokki

If you’ve tasted Tteokbokki and liked it, let me introduce you to Gungjung Tteokbokki. This dish translates to “Royal Rice Cake” and is a non-spicy, refined variation of a rice cake that originated during the Joseon Dynasty.

Many people know of Tteokbokki, a beloved street food made from chewy rice cake and a fiery gochujang-based sauce.

What is Gunjung Tteokbokkie?

Gungjung tteokbokki uses rice cake as the main ingredient, and it is cooked with various vegetables like carrots, bell peppers, zucchini, mushrooms, onions, and garlic. This recipe also features protein in the form of thinly cut beef, which is cooked with soy sauce, oyster sauce, sesame seed oil, and other ingredients. My recipe is a fusion dish that deviates from the original; however, it is easy to make at home, and it is more delicious than take-out.

What is the story of Gungjung Tteokbokki?

Gungjung means ‘Royal‘ in Korean, and ‘tteokbokki‘ is a rice cake dish from Korea. As the name shows, this dish was created by the Korean Royal Court. The origin of Gungjung Tteokbokki traces back to the Joseon Dynasty (1392 – 1897). This dish was served in the royal court for the King and his officials. The original recipe for royal rice cake had a complex depth of flavour, which was fitting for the intricate culinary traditions of royal courts.

Tteobokki, Ribeye steak, Dark Soy sauce, Sesame seed oil, Brown sugar, Garlic cloves, Oyster sauce, Black pepper, Hoisin sauce, Sweet corn, Baby corn, Red bell pepper, Onion, Olive oil.

Gungjung tteokbokki has a unique flavour that sets it apart from its spicy counterpart, tteokbokki. The latter is made with gochujang, which creates a spicy sauce, while the former, Gungjung teokkbokkie, has a savory and sweet sauce. This dish also has a subtle nuttiness thanks to the addition of sesame seed oil. The rice cakes in this dish create a tender and chewy base for the sauce’s flavors. When combined with the thinly sliced beef, this dish becomes truly incredible.

Instructions

Prepare the rice cake (tteok): One of the benefits of medium-sized rice cake is that it will defrost quickly. Leave the packet of rice cakes on the countertop for 15 minutes; it will be ready to use soon. [Make the marinade]

You can replace rice cakes with wheat rice cakes, which are very similar but made from wheat. It is important to note that the consistency of wheat rice cakes is almost the same as that of traditional rice cakes.

Prepare the vegetables: Slice the red bell pepper, onion, and garlic. Thinly slice the ribeye steak. Rinse the corn and baby corn. Marinate the ribeye steak with two tablespoons of dark soy sauce.

Stir-fry the aromatics and sweet corn: Preheat a wok on medium-high heat. Add olive oil and the onion. After it has caramelized, add the garlic, green pepper, and sweet corn. Stir to mix and cook for five minutes. 

Stir-fry the baby corn, carrot, and bell pepper: Add the red bell pepper, baby corn, and carrot. Continuously stir and cook for two minutes. Then, add the beef and cook for three minutes.

Cook the tteok (rice cake) and the marinade: Add the rice cake and the mixture. Toss to mix everything and cook for eight minutes. It is important to note that the rice cake used in this recipe is two inches long and ¼ inch round, which takes a short time to cook. If you use thicker rice cakes, the cooking time may be longer.

Stir while cooking: Continue to stir from the bottom up so that all the ingredients absorb the marinade sauce. Garnish with your favourite herbs, such as parsley, basil, or chives. Serve immediately.

Expert tips

Soak the frozen rice cakes in warm water for 15 minutes, separate them before cooking. This will ensure that the rice cakes cook evenly and allow the flavours to be absorbed. Adding various vegetables will create a more complex flavour profile.

This recipe uses bell pepper, corn, baby corn, onion, and garlic. Experiment with different ingredients, and feel free to use the vegetables of your choice. Beef can be substituted with chicken. The thicker cuts of meat can be marinated for 10 minutes.

How to Store and Reheat Gungjung Tteokbokki?

Gungjung tteokbokki can be stored in the fridge for up to three days. The taste does not alter even during that time. However, the taste and texture of the rice cake may change if it is frozen. 

Allow the gungjung tteokbokki to cool down before storing it in the fridge. Store it in an airtight container or in an approved zip-lock packet in the freezer. It can last up to two months in the freezer.

To reheat the refrigerated gungjung tteokbokki, use the stovetop or microwave. To reheat the frozen gungjung tteokbokki, use the stovetop to simmer on medium-low heat or thaw in the microwave, reheat at the appropriate temperature, and check at every 1-minute intervals.

What to Serve with Gungjung Tteokbokki?

Due to its complex flavour profile, it is best to serve side dishes that complement the richness and umami flavour without overpowering the authentic taste. Kongnamul muchim is a blanched bean sprout seasoned with hot pepper flakes, salt, sugar, and sesame seed oil.

Japchae is a Korean glass noodle made from sweet potato mixed into stir-fried vegetables. It is savory, sweet, and mildly chewy, adding pleasant flavour and texture to gungjung tteokbokki.

Is Gungjung Tteokbokki a healthy food?

Gungjung tteokbokki has a higher nutritional value than spicy tteokbokki. This is due to the number of vegetables added to the dish. Gungjung tteokbokki uses lean cut beef, a good protein source.

It also contains various vegetables, such as mushrooms, zucchini, carrots, onions, bell peppers, and sometimes even chestnuts or ginseng.