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 Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Snacks
Cuisine: Korean
Keyword: gungjung tteokbokki, non spicy tteokbokki, soy sauce tteokbokki
Servings: 2
Calories: 306kcal
Author: Sue | My Korean Kitchen
Ingredients
MAIN
300gKorean 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)
100grib eye fillet(3.5 ounces), thinly sliced
100gshiitake mushrooms(3.5 ounces), stems removed and thinly sliced
1/2small onion(50 g / 1.8 ounces), julienned
1/4red bell pepper(40 g / 1.4 ounces), julienned
1/4yellow bell pepper(40 g / 1.4 ounces), julienned
1/4green bell pepper(40 g / 1.4 ounces), julienned
Somecooking oil, I used rice bran oil
1stalkgreen onion(15 g / 0.5 ounces), thinly sliced, 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.