Royal Stir-fried Rice Cakes (Gungjung Tteokbokki) – Baek Jong-won Style
Mouthwatering Baek Jong-won Style Royal Tteokbokki (Soy Sauce Tteokbokki) Recipe
Experience the perfect balance of sweet and savory with this Royal Tteokbokki recipe inspired by Chef Baek Jong-won! We’ve added dark soy sauce for an even richer color and flavor. This detailed guide makes it easy for anyone to create this delicious dish.
Main Ingredients
- 200g Tteokbokki rice cakes (If using soft tteokbokki cakes, no need to soak)
- 150ml Water
- 60g Beef (for bulgogi)
- 1/4 Onion
- 1/4 Bell pepper (use different colors for visual appeal!)
- 1 Shiitake mushroom
- A handful of baby king oyster mushrooms
- Sesame oil, for drizzling
- Sesame seeds, for garnish
- 1/2 Green onion
Seasoning Ingredients
- 1.5 Tbsp Soy sauce
- 1.5 Tbsp Brown sugar
- 0.5 Tbsp Minced garlic
- 1 tsp Dark soy sauce (or regular soy sauce)
- 1.5 Tbsp Soy sauce
- 1.5 Tbsp Brown sugar
- 0.5 Tbsp Minced garlic
- 1 tsp Dark soy sauce (or regular soy sauce)
Cooking Instructions
Step 1
If your tteokbokki rice cakes are hard, soak them in cold water for about 10-20 minutes until softened. Drain them thoroughly in a colander. (If using soft, fresh rice cakes, you can skip this soaking step).
Step 2
Wash all the vegetables. Thinly slice the onion. Cut the green onion diagonally. Remove the stems from the shiitake and baby king oyster mushrooms and slice them into bite-sized pieces (about 1-2 cm). Feel free to add other vegetables you have on hand, like carrots or zucchini.
Step 3
Pat the bulgogi beef dry with paper towels and cut it into bite-sized pieces. Heat a pan over medium heat and add the beef. Stir-fry just until the pink color disappears; avoid overcooking, as it can become tough.
Step 4
In the same pan where you stir-fried the beef, add 100ml of water and 1.5 tablespoons of brown sugar. Stir well until the sugar dissolves, creating a sweet base.
Step 5
Now, add all the soaked tteokbokki rice cakes to the pan and bring to a boil over medium heat. Let them cook until they soften and absorb the sauce. If the liquid reduces too much while cooking, add another 50ml of water, bringing the total to 150ml. Stir occasionally to prevent the rice cakes from sticking together.
Step 6
Once the rice cakes start to soften and the sauce begins to thicken slightly, add the sliced onion and mushrooms (shiitake and baby king oyster). Continue to cook, stirring occasionally. The vegetables will release their natural sweetness and add depth to the flavor. If the sauce becomes too thick, add a little more water as needed to reach your desired consistency.
Step 7
When the vegetables are about halfway cooked, add 1.5 tablespoons of soy sauce and 0.5 tablespoon of minced garlic. Stir everything together thoroughly to ensure the sauce is evenly distributed among all the ingredients. (Adjust the soy sauce quantity to your taste. I reduced it slightly from the original recipe to lessen the saltiness, and it tasted just right.)
Step 8
Reduce the heat to low and let it simmer gently until the rice cakes are completely soft and have absorbed the sauce. Achieving a tender texture for the rice cakes is key.
Step 9
To achieve that signature rich, appetizing color of Royal Tteokbokki, add 1 teaspoon of dark soy sauce. If you don’t have dark soy sauce, you can substitute it with regular soy sauce, but dark soy sauce will provide a deeper flavor and color.
Step 10
Once the rice cakes are tender and the sauce is well-reduced, add the sliced bell peppers and green onions. Increase the heat to high and stir-fry quickly for about 1 minute. This step helps to retain the crispness of the vegetables. Be careful not to overcook them.
Step 11
Turn off the heat. Drizzle sesame oil around the edges of the pan and toss gently to coat everything. This adds a lovely aroma and nutty flavor.
Step 12
Finally, sprinkle sesame seeds generously over the top. Your delicious Baek Jong-won style Royal Tteokbokki is now complete! Serve immediately while warm.
