Royal Stir-fried Rice Cakes (Gungjung Tteokbokki): An Elegant Royal Dish for Your Table
Royal Stir-fried Rice Cakes (Gungjung Tteokbokki): An Elegant Royal Dish for Your Table
Royal Stir-fried Rice Cakes (Gungjung Tteokbokki)
Introducing Gungjung Tteokbokki, a delightful and nutritious snack perfect for both children and adults, and a wonderful option for a satisfying meal. It’s also an excellent dish for entertaining guests. This version of tteokbokki, seasoned with soy sauce and stir-fried with various vegetables and meat, offers a distinct charm compared to its spicy counterpart.
Key Ingredients for Royal Tteokbokki- 600g gara-tteok (rice cakes; if your tteok is too hard, soak it in water first)
- 200g thinly sliced beef for bulgogi (thinly sliced is best for quick cooking)
- 150g shiitake mushrooms (about 10 medium-sized mushrooms; fresh or dried shiitake work well)
- 1/2 zucchini (choose firm and fresh ones)
- 1 piece carrot, 5cm long (select carrots with vibrant color)
- 2 eggs (for the egg garnish)
Seasoning for Rice Cakes- 2 Tbsp sesame oil (adds a nutty aroma)
- 2 Tbsp soy sauce (for a subtle seasoning)
Marinade for Beef and Shiitake Mushrooms- 4 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1 Tbsp cheongju (rice wine; removes meat odor and enhances flavor)
- 1 Tbsp cooking wine (adds sweetness and umami)
- 1.5 Tbsp sugar (adjust to your taste)
- 2 Tbsp minced green onion (scallions or the white part of leeks work well)
- 0.5 Tbsp minced garlic (use a moderate amount to avoid an overpowering garlic flavor)
- 1 Tbsp sesame oil (for a final touch of flavor)
- 1 Tbsp toasted sesame seeds (adds nuttiness and visual appeal)
- Pinch of black pepper (a final touch to enhance aroma)
- 2 Tbsp sesame oil (adds a nutty aroma)
- 2 Tbsp soy sauce (for a subtle seasoning)
Marinade for Beef and Shiitake Mushrooms- 4 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1 Tbsp cheongju (rice wine; removes meat odor and enhances flavor)
- 1 Tbsp cooking wine (adds sweetness and umami)
- 1.5 Tbsp sugar (adjust to your taste)
- 2 Tbsp minced green onion (scallions or the white part of leeks work well)
- 0.5 Tbsp minced garlic (use a moderate amount to avoid an overpowering garlic flavor)
- 1 Tbsp sesame oil (for a final touch of flavor)
- 1 Tbsp toasted sesame seeds (adds nuttiness and visual appeal)
- Pinch of black pepper (a final touch to enhance aroma)
Cooking Instructions
Step 1
If your gara-tteok (rice cakes) are too hard, soak them in water until softened, then drain. Cut them into manageable lengths of about 7-8cm and then halve or quarter them. Pat the bulgogi beef dry with paper towels.
Step 2
Prepare the various vegetables and mushrooms. Using a generous amount of shiitake mushrooms will result in a deeper, richer flavor. The fragrant aroma of shiitake will further enhance the taste of the Royal Tteokbokki.
Step 3
Slice the beef into bite-sized pieces, about 2-3cm wide. Remove the tough stems from the shiitake mushrooms and thinly slice the caps. Place the prepared beef and sliced shiitake mushrooms in a bowl, and add all the ingredients for the ‘Marinade for Beef and Shiitake Mushrooms’.
Step 4
Gently mix the marinade into the beef and mushrooms with your hands until well combined. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 5
Peel the carrot, cut it in half lengthwise, then slice it thinly (about 2-3mm thick). Cut these slices into 2-3cm lengths, creating a decorative rhombus or “golpae” shape. For the zucchini, scoop out the seedy center, then cut it lengthwise into 3-4 segments. Slice these segments thinly (about 2-3mm thick) and then into 2-3cm lengths.
Step 6
We’ll be making egg garnishes. Separate the egg yolks and whites into two separate bowls. Add a tiny pinch of salt to each and whisk them thoroughly until smooth. (If using only egg whites, ensure the bowl is completely free of grease and water for them to whip properly.)
Step 7
Heat a lightly oiled pan over low heat. Pour in the whisked egg (yolk or white) thinly to create a crepe-like omelet. It’s best to make them as thin as possible, as they will be easier to slice. Once cooked, let the egg crepes cool, then slice them into thin strips about 0.5cm wide.
Step 8
Bring a pot of water to a boil and add the prepared rice cakes. Blanch them for about 1-2 minutes until they become soft and pliable. Be careful not to overcook them, as they might become mushy when stir-fried. Drain the blanched rice cakes in a colander.
Step 9
Add the ‘Seasoning for Rice Cakes’ ingredients (2 Tbsp sesame oil and 2 Tbsp soy sauce) to the drained rice cakes. Gently toss them to coat, allowing the rice cakes to absorb the nutty flavor and subtle seasoning. This step prevents them from sticking and gives them a nice sheen.
Step 10
Heat a little oil in a wide pan over high heat. Add the marinated beef and shiitake mushrooms and stir-fry quickly until the beef is cooked through. Use chopsticks to separate the beef as it cooks to prevent clumping. Stir-frying quickly keeps the meat tender and moist.
Step 11
In a separate pan, heat a little oil and add the julienned carrots. Sprinkle a tiny bit of salt and stir-fry until the carrots are slightly tender but still crisp. Remove the cooked carrots to a separate plate.
Step 12
Add a little more oil to the same pan and add the julienned zucchini. Lightly sprinkle with salt and stir-fry just until the zucchini turns slightly translucent. Avoid overcooking, as it will become too soft. Set the cooked zucchini aside as well.
Step 13
Now it’s time to combine everything. In a large pan or wok, add the seasoned rice cakes. Add the stir-fried beef and shiitake mushrooms, and stir-fry together, mixing well. Continue to cook briefly so the rice cakes absorb the flavors from the beef marinade.
Step 14
Add the stir-fried carrots and zucchini to the pan. Quickly toss them with the rice cakes and meat mixture. It’s important not to overcook at this stage to maintain the vibrant colors of the vegetables. Stir-fry just until all ingredients are heated through and combined.
Step 15
Finally, sprinkle with toasted sesame seeds and black pepper to enhance the aroma. If needed, adjust the seasoning with a little salt. Gently mix everything to ensure the flavors are well-balanced.
Step 16
Transfer the finished Royal Tteokbokki to a serving plate. Garnish with the thinly sliced egg crepes for a beautiful presentation. Your elegant Gungjung Tteokbokki is now ready to be enjoyed!
