Mushroom Royal Stir-Fried Rice Cakes
Mushroom Royal Stir-Fried Rice Cakes
Incredibly Delicious Mushroom Royal Stir-Fried Rice Cakes (No Meat Needed!)
This is not your typical spicy gochujang tteokbokki, but rather a soy sauce-based royal tteokbokki, enhanced with the earthy flavors and satisfying textures of various mushrooms. The depth of flavor and nutrition from the mushrooms surpass even those made with beef. It’s a delightful, savory dish that’s perfect for any occasion.
Main Ingredients- King Oyster Mushroom (Saesongi) 1 pc
- Pioppino Mushroom (Baekmansongi) 1 pc
- Fresh Shiitake Mushroom 2 pcs
- Oyster Mushroom (Neutari) 1/2 pack
- Rice Cake for Soup or Tteokbokki 300g
- Onion 1/2 pc
- Minced Garlic 1 Tbsp
- Carrot 1/4 pc
- Bell Pepper (various colors) 1/2 pc
Cooking Instructions
Step 1
Gently rinse the mushrooms under running water to remove any dirt, then slice them into bite-sized pieces, about 1cm thick. If you prefer not to wash them directly, you can wipe them clean with a damp kitchen towel.
Step 2
Rinse the rice cakes (tteokguk tteok or tteokbokki tteok) in cold water to remove excess starch, then drain them well in a colander. If the rice cakes are very hard or frozen, soaking them in water or briefly blanching them in boiling water will make them softer and easier to cook.
Step 3
In a deep pan or pot, combine 3 cups of water (or pre-made anchovy-kelp broth) with dried anchovies and kelp. Bring to a boil over medium heat. Once boiling, simmer for about 5 minutes to extract the flavors. Remove the anchovies and kelp. Add 3 tablespoons of soy sauce and 2 tablespoons of plum extract to the broth to create the base for the tteokbokki sauce. Alternatively, you can use a pre-packaged broth sachet.
Step 4
Slice the onion into strips. Cut the carrot and bell pepper into similar-sized strips (about 0.5cm thick). Have 1 tablespoon of minced garlic ready. If you have pre-chopped vegetables frozen for fried rice, feel free to use those for convenience.
Step 5
Once the soy sauce broth is boiling, add the prepared mushrooms first. Cook until they soften slightly, then add the rice cakes. Once the rice cakes are tender, add the vegetables (onion, carrot, bell pepper, and minced garlic) in stages and simmer everything together. Adding ingredients sequentially helps maintain the texture of each component.
Step 6
Continue to simmer over medium-low heat until all ingredients are cooked through and the sauce has thickened slightly. When the sauce reaches your desired consistency, reduce the heat to low and drizzle in 2 tablespoons of oligosaccharide and 1 tablespoon of sesame oil for a glossy finish and enhanced aroma. Taste the sauce and if it’s not salty enough, add a tiny bit more salt or soy sauce to adjust the seasoning to your preference.
Step 7
Just before or immediately after turning off the heat, stir in 1 tablespoon of sesame oil and sprinkle generously with sesame seeds. The nutty aroma of sesame oil and seeds will infuse the tteokbokki, making it even more delicious.
Step 8
This mushroom royal stir-fried rice cake is a wonderfully satisfying dish, even without meat. The mushrooms provide a rich umami flavor, a delightful chewy texture, and a wonderful aroma, making it a perfect meal or special side dish. Enjoy this delicious royal tteokbokki, suitable as a side dish for rice or a snack for kids!
