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Non-Spicy Gungjung Tteokbokki (Royal Court Rice Cake)
Gungjung tteokbokki, a traditional non-spicy Korean rice cake stir-fry, was a favorite in royal courts. This quick, easy recipe uses rice cakes, vegetables, and beef in a mild soy sauce to capture old-fashioned Korean flavors in just 20 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 611 kcal
Course:
Appetizer , Snacks , Lunch
Cuisine:
Korean
Ingredients
- 1 lb rice cakes tteokbokki tteok (about 2-inch long)
- 1 tbsp oil
- 1/3 lb beef sirloin or rib eye very thinly sliced or use bulgogi beef
- 1/2 small onion thinly sliced
- 1/2 each red and green bell peppers thinly sliced
- 3-4 shiitake mushroom thinly sliced
- 1 tbsp butter
- 2 tsp toasted sesame seeds to garnish, optional
For beef marinade
- 2 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp sugar
- 1/4 tsp black pepper
For non-spicy tteokbokki sauce
- 1 1/2 tbsp soy sauce low sodium preferred
- 1 tbsp honey
- 2 tsp sesame oil
Instructions
- To marinade beef, mix beef slices with soy sauce, garlic, sugar, and pepper in a mixing bowl. Toss them together well and set aside to marinate. Combine the non-spicy tteokbokki sauce ingredients in a bowl and set aside.
- Bring a pot of water to a boil. Add the rice cakes and boil for 2 minutes until they're soft and tender. Drain them and transfer to a mixing bowl. Toss them with 1 tablespoon of oil to coat.
- Heat a skillet over medium-high heat. Melt butter in it, then add the marinated beef. Stir-fry for about 1 minute and add the onion and peppers. Continue stir-frying for another minute. Then, add shiitake mushrooms and cook until they are softened.
- Add the oiled rice cakes to the skillet. Toss everything well. Drizzle the sauce over the rice cake mixture and continue stir-frying until everything is evenly coated, making sure the rice cakes don’t stick to the pan.
- Turn off the heat and finish by drizzling sesame oil over the top. Garnish with toasted sesame seeds or chopped green onions. Serve immediately.
Cup of Yum
Notes
- I use a little bit of butter instead of oil when stir-frying the beef and veggies. It adds a subtle savory note. Give it a try; you might find you prefer it. If not, simply switch back to using oil.
- For vegans or vegetarians, easily substitute beef with tofu or add extra mushrooms like shiitake or enoki for more flavor.
Nutrition Information
Calories
611kcal
(31%)
Carbohydrates
101g
(34%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
23mg
(8%)
Sodium
600mg
(25%)
Potassium
522mg
(15%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
17IU
(0%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 101g | 34% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 600mg | 25% |
| Potassium | 522mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.