📝 About This Recipe
Before the fiery red chili paste era, this elegant soy-based stir-fry was served to the kings of the Joseon Dynasty. Known as 'Royal Stir-fried Rice Cakes,' this dish features chewy cylinder-shaped rice cakes tossed with succulent beef, earthy shiitake mushrooms, and vibrant vegetables in a savory-sweet glaze. It is a sophisticated, non-spicy alternative to modern street food that perfectly balances umami, sweetness, and the delicate textures of a formal banquet.
🥗 Ingredients
Main Ingredients
- 500 grams Garae-tteok (Korean Rice Cakes) (Short cylinder shapes; soak in water if frozen)
- 150 grams Beef (Sirloin or Ribeye) (Cut into thin strips (julienned))
- 4 pieces Dried Shiitake Mushrooms (Rehydrated in warm water and thinly sliced)
- 1/2 medium Carrot (Julienned into 2-inch matchsticks)
- 1/2 medium Onion (Thinly sliced)
- 1/2 piece Green Bell Pepper (Julienned)
- 1/2 piece Red Bell Pepper (Julienned for color contrast)
The Royal Marinade & Sauce
- 3 tablespoons Soy Sauce (High quality Jin-ganjang preferred)
- 1.5 tablespoons Honey or Brown Sugar (Adjust to desired sweetness)
- 1 tablespoon Toasted Sesame Oil (For a nutty aroma)
- 1 tablespoon Minced Garlic (Freshly minced)
- 1 teaspoon Toasted Sesame Seeds (Crushed slightly to release oils)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1/2 cup Water or Mushroom Soaking Liquid (Used to create the braising liquid)
Garnish
- 1 egg Egg Garnish (Jidan) (Separated, fried thin, and julienned)
- 1 teaspoon Pine Nuts (Optional, for a traditional royal touch)
- 1 stalk Green Onion (Finely sliced on a bias)
👨🍳 Instructions
-
1
If your rice cakes are hard or frozen, soak them in lukewarm water for at least 20-30 minutes until they soften. If using fresh, soft rice cakes, simply rinse them in cold water.
-
2
Prepare the beef and shiitake mushrooms by slicing them into thin, uniform strips about 2 inches long. In a small bowl, mix 1 tablespoon of the soy sauce, 1/2 tablespoon of sesame oil, and a pinch of black pepper. Toss the beef and mushrooms in this mixture and let marinate for 15 minutes.
-
3
While the beef marinates, prepare the 'Jidan' (egg garnish). Whisk the egg white and yolk separately with a pinch of salt. Fry each into a very thin sheet on a non-stick pan over low heat. Once cooled, slice into thin matchsticks.
-
4
Drain the rice cakes. In a medium bowl, toss the rice cakes with 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. This 'pre-seasoning' prevents them from sticking together and ensures flavor is absorbed into the starch.
-
5
Prepare the remaining sauce by whisking together the remaining soy sauce, honey/sugar, minced garlic, and the 1/2 cup of water or mushroom soaking liquid.
-
6
Heat a large wok or deep skillet over medium-high heat with a drizzle of vegetable oil. Add the marinated beef and mushrooms, stirring constantly until the beef is browned and fragrant (about 2-3 minutes).
-
7
Add the sliced onions and carrots to the wok. Stir-fry for another 2 minutes until the onions start to become translucent.
-
8
Add the pre-seasoned rice cakes to the pan along with the prepared sauce mixture. Lower the heat to medium.
-
9
Simmer the mixture, stirring occasionally, for about 5-7 minutes. The rice cakes should absorb the sauce, becoming soft, chewy, and deeply colored by the soy sauce.
-
10
Once the sauce has reduced to a thick glaze that coats the rice cakes, add the julienned bell peppers. Stir-fry for just 1 more minute so they retain their crunch and bright color.
-
11
Turn off the heat. Drizzle with a final touch of sesame oil and toss in the toasted sesame seeds and sliced green onions.
-
12
Transfer the Gungjung-tteokbokki to a serving platter. Top artistically with the yellow and white egg garnishes and a few pine nuts for a truly royal presentation.
💡 Chef's Tips
If the rice cakes are still too firm after the liquid has reduced, add an extra splash of water and cover with a lid for 2 minutes to steam them through. For a vegetarian version, omit the beef and double the amount of mushrooms (try adding King Oyster or Enoki for varied texture). Always slice your vegetables into uniform matchsticks to ensure even cooking and a professional 'palace' appearance. Don't overcook the bell peppers; they should be added at the very end to provide a fresh, crisp contrast to the soft rice cakes.
🍽️ Serving Suggestions
Pair with a light, chilled Radish Water Kimchi (Dongchimi) to cleanse the palate between bites. Serve alongside a bowl of steamed white rice if you want to enjoy the savory sauce as a main meal. Complement the meal with a traditional Korean tea like Omija-cha (Five-flavor berry tea) for a refreshing finish. This dish works beautifully as part of a 'Bunsik' spread featuring vegetable tempura (Yachae-twi-gim) or kimbap.