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Gungjung Tteokbokki (Korean Royal Court Rice Cake): Submitted by: Elaine Fukui | Date Added: 17 Oct 2020
Listed in: Beef
Ingredients

350g rice cakes
1/2# beef (ribeye or tri-tip)
1/2 round onion
1/2 green bell pepper
1/3 carrot
mushrooms (I used Hamakua Ali'i or may use shiitake or button)
green onion
1 Tbsp. water

Sauce:
2 Tbsp. soy sauce
1 Tbsp. sugar
1/2 Tbsp. corn syrup or honey
1 Tbsp. mirin
1 heaping Tbsp. gochujang
1 tsp. sesame oil
1 Tbsp. minced garlic
black pepper

Recommended Instructions

1. Cover rice cakes in warm water and set aside.

2. Slice beef thinly.

2. Chop onions, bell pepper and carrots thinly; slice mushrooms and green onions

3. Mix sauce then add beef and mushrooms; mix well.

4. Heat pan on medium heat with little oil; add beef-mushroom mixture and cook until beef is almost fully cooked.

5. Add vegetables, rice cakes and 1 Tbsp of water; mix well.

6. Cook until rice cakes are soft and chewy.

7. Garnish with sesame seeds.


Note: You may use any type of vegetables you like.
Skip soaking rice cakes in water if using fresh rice cakes.
While cooking if you feel it is too dry, add 1 Tbsp. more water.

Recipe Pictures - Hover cursor to scroll if several images:
Gungjung Tteokbokki (Korean Royal Court Rice Cake)
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