Korean•gourmet
Royal Rice Cake (Gungjung Tteokbbokki)
Gungjung Tteokbokki is one of Korean royal court cuisine originated from the royal palace in the Joseon dynasty. It is known as king's snack. Unlike to typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
2
- 300 g Korean rice cakes
- 100 g rib eye fillet ((3.5 ounces), thinly sliced)
- 100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced)
- 1/2 small onion ((50 g / 1.8 ounces), julienned)
- 1/4 red bell pepper ((40 g / 1.4 ounces), julienned)
- 1/4 yellow bell pepper ((40 g / 1.4 ounces), julienned)
- 1/4 green bell pepper ((40 g / 1.4 ounces), julienned)
- Some cooking oil (, I used rice bran oil)
- 1 stalk green onion ((15 g / 0.5 ounces), thinly sliced, optional)
- 1 tsp toasted sesame seeds (, optional)
- 1 tbsp soy sauce
- 1 tsp rice wine ((mirin))
- 1/2 tsp minced garlic
- 1/4 tsp ground black pepper
- 1 tsp sesame oil
- 1+1/2 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp sesame oil
- 1/4 tsp minced garlic
Instructions
- 1
Combine the meat with the marinade. Set aside while other ingredients are being prepared.
- 2
In a heated pan (on medium-high heat), add some cooking oil and the onion. Stir lightly until they are wilted. Add the meat and cook briefly (about 30 seconds) until the outer layer is cooked.
- 3
Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
- 4
Garnish with the green onion and roasted sesame seeds. Serve.