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Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

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 (Korean Royal Court Rice Cakes) | MyKoreanKitchen.com

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.

How to make Gungjung Tteokbokki (Korean royal court rice cakes) | MyKoreanKitchen.com

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!

Gungjung Tteokbokki (Korean royal court rice cakes) recipe. This is a non-spicy Korean rice cake recipe. Stir fried with soy sauce, beef and vegetables. | MyKoreanKitchen.com

Ingredients for Gungjung Tteokbokki (2 Servings)

Gungjung Tteokbokki (Korean Royal Court Rice Cakes) Ingredients | MyKoreanKitchen.com

Main

  • 300g/0.7 pounds Korean rice cakes, 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)
  • 100g/3.5 ounces rib eye fillet, thinly sliced
  • 100g/3.5 ounces shiitake mushrooms, stems removed and thinly sliced
  • 1/2 small onion (50g/1.8 ounces), julienned
  • 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)

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.

How to Make Gungjung Tteokbokki

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.

Cooking process of Gungjung Tteokbokki (Korean Royal Court Rice Cakes) 1

3. Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).

Cooking process of Gungjung Tteokbokki (Korean Royal Court Rice Cakes) 2

4. Garnish with the green onion and roasted sesame seeds. Serve.

Gungjung Tteokbokki (Korean royal court rice cakes). It is also known as soy sauce Tteokbokki. | MyKoreanKitchen.com

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Gungjung Tteokbokki (Korean Royal Court Rice Cakes) | MyKoreanKitchen.com

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.
5 from 4 votes
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Course: Snacks
Cuisine: Korean
Keyword: gungjung tteokbokki, non spicy tteokbokki, soy sauce tteokbokki
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 306kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 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

BEEF MARINADE (MIX THESE WELL IN A BOWL)

SEASONING SAUCE (MIX THESE WELL IN A BOWL)

Instructions

  • 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.

Nutrition Info (per serving)

Calories: 306kcal | Carbohydrates: 35g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 1300mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 61.4mg | Calcium: 16mg | Iron: 1.7mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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