Gungjung Tteokbokki is a Korean royal court cuisine that originated from the royal palace in the Joseon dynasty. Gungjung means “palace or royal court” in English. It is known as king’s snack. Unlike typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury.
Gungjung Tteokbokki VS. Tteokbokki
If you are familiar with Korean food, you have probably heard of Tteokbokki (떡볶이). Typically Tteokbokki means Korean spicy rice cakes. White cylinder shaped rice cakes are stir fried with Korean fish cakes and Korean spicy sauce.
On the other hand, Gungjung Tteokbokki (궁중 떡볶이) is cooked with a soy sauce based sauce, so some people call it Ganjang Tteokbokki (간장 떡볶이). Ganjang means soy sauce in English.
The dish typically includes white rice cakes, some meat (mostly beef) and various colourful vegetables. So it looks and tastes more luxurious than typical Tteokbokki.
The taste is slightly salty and savoury. It is one of my daughter’s favourite dishes. She’s only little, but she can easily carve out half of these rice cakes and mushrooms. Between my meat loving husband and my daughter, I typically end up with bell peppers and onions. Lol. 😉 I hope you enjoy it too!
Ingredients for 2 servings
- 100g/3.5 ounces rib eye fillet, thinly sliced
- shiitake mushrooms, stems removed and thinly sliced
- 1/4 red bell pepper (40g/1.4 ounces), julienned
- 1/4 yellow bell pepper (40g/ 1.4 ounces), julienned
- 1/4 green bell pepper (40g/ 1.4 ounces), julienned
- Some cooking oil (I used rice bran oil)
- (Optional) 1 stalk of green onion (15g/0.5 ounces), thinly sliced
- (Optional) 1 tsp roasted sesame seeds
Beef marinade (Mix these well in a bowl)
- 1 Tbsp soy sauce
- 1 tsp rice wine (mirin)
- 1/2 tsp minced garlic
- 1/4 tsp ground black pepper
- 1 tsp sesame oil
Seasoning Sauce (Mix these well in a bowl)
- 1 and 1/2 Tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp sesame oil
- 1/4 tsp minced garlic
*1 Tbsp = 15 ml
**If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients.
1.Combine the meat with the marinade. Set aside while other ingredients are being prepared.
Update: This post was originally posted in October 2006 and it is now updated with clearer instructions and better photographs.
- 300 g Korean rice cakes (0.7 pounds), separated (Unless the rice cakes are fresh and soft, soak them in warm water for 10 to 15 mins or parboil in boiling water for 30 seconds)
- 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
Combine the meat with the marinade. Set aside while other ingredients are being prepared.
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.
Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
Garnish with the green onion and roasted sesame seeds. Serve.