Tteokboki Royal
Uploaded by
Fabiola FernándezTteokboki Royal
Uploaded by
Fabiola FernándezGungjung Tteokbokki (Royal
Court Rice Cake)
Korean rice cake dish that originated from royal court
cuisine! Mildly flavored with a soy sauce based sauce.
Prep Time Cook Time
4.50 from 75 votes
15 mins 10 mins
Course: Appetizer Cuisine: Korean
Keyword: beef, carrot, mushrooms, rice cake, stir-fried, zucchini
Author: Hyosun
Ingredients
1 pound thin garaetteok/tteokbokki tteok about 2-inch long pieces
4 ounces lean beef sirloin, eye round, chuck tender or rib eye
3 or 4 shiitake mushrooms fresh or soaked if dried
1/2 medium zucchini (about 4 ounces) You can also use garlic chives
and/or colorful bell peppers.
1 medium carrot cut into thin, 2-inch strips
1/2 medium sweet onion thinly sliced
1 to 2 scallions cut into 2-inch lengths
salt
cooking oil for stir-frying
Sauce:
3 tablespoons soy sauce
1 tablespoon rice wine or mirin
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 teaspoons minced garlic
pinch pepper
Optional garnish:
ginkgo nuts or pine nuts
Instructions
1. Mix the sauce ingredients well and set aside. Bring water to a boil in a
medium size pot. Add the rice cake pieces. Boil until all the pieces float
to the top. The time required will vary depending on the condition of rice
cakes. The rice cakes will be very soft when cooked, but they will
become harder as they cool. Drain them out with a sieve. Do not rinse.
Mix with 2 tablespoons of the prepared sauce. Set aside.
2. Thinly slice the beef into about 2-inch long strips. Cut stems off the
mushrooms and slice into thin strips. Place the beef and mushrooms in
a bowl, and mix in a tablespoon of the prepared sauce. Marinate while
preparing the other ingredients.
3. Cut the zucchini in half lengthwise and then thinly slice crosswise and
slightly diagonally to make the cuts longer. Generously sprinkle salt over
zucchini slices, and set aside for 10 - 15 minutes. Squeeze out excess
liquid from the zucchini by hand. In a lightly heated and oiled skillet, stir
fry the onion, carrot, and zucchini over medium high heat, about 2
minutes. Add the scallion at the end (not in the photo). Transfer to a
bowl.
4. In the same skillet, cook the beef and mushrooms over medium high
heat until the meat is cooked through, 1 to 2 minutes. Reduce the heat
to medium low. Add the rice cakes and stir fry for another minute or
two. Turn the heat off.
5. Add the rice cakes to the bowl with the vegetables, along with the
optional ginkgo or pine nuts, and the remaining sauce. Toss well to
combine everything well. Adjust the seasoning with additional soy
sauce or sugar as necessary. Serve warm.
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