Royal Stir-fried Rice Cakes (Gungjung Tteokbokki) with Leftover Bulgogi
Royal Stir-fried Rice Cakes (Gungjung Tteokbokki) with Leftover Bulgogi
Chef Baek Jong-won’s Gungjung Tteokbokki Recipe Using Leftover Bulgogi
Transform your leftover bulgogi into a delicious and elegant Royal Stir-fried Rice Cakes! This recipe is a fantastic way to utilize leftover bulgogi, offering a lighter and more delicate flavor than using fresh pork. It’s a hit with kids and adults alike, making it perfect for any occasion.
Main Ingredients- Leftover Bulgogi 120g (pre-marinated is fine)
- White Garaetteok (rice cakes) 400g (soak longer if they are hard)
- Onion 1/2 (thinly sliced)
- Cucumber 1 (halved and thinly sliced)
- Carrot 1/4 (thinly julienned)
- Mushrooms 50g (any type, thinly sliced)
- Green Onion 1 stalk (cut diagonally)
- Water 1/3 cup (approx. 65ml)
Seasoning- Sugar 3 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Soy Sauce 1/3 cup (approx. 65ml)
- Sesame Oil 2 Tbsp
- Ground Black Pepper a pinch
- Sugar 3 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Soy Sauce 1/3 cup (approx. 65ml)
- Sesame Oil 2 Tbsp
- Ground Black Pepper a pinch
Cooking Instructions
Step 1
Gather and prepare all the ingredients for your Royal Stir-fried Rice Cakes. Having everything prepped beforehand will make the cooking process much smoother.
Step 2
Soak the rice cakes in cold water for about 10 minutes before you start cooking. This step softens them, allowing them to absorb the flavors better and resulting in a pleasant chewy texture. If you are using freshly made or soft rice cakes, you may shorten the soaking time.
Step 3
Slice the cucumber and carrot in half lengthwise, then thinly slice them. Cut the green onion diagonally into bite-sized pieces. Peel and thinly slice the onion. If using mushrooms, trim them and slice thinly as well.
Step 4
Add the leftover bulgogi to a wide pan. Since the bulgogi is already seasoned, it will add a wonderful depth of flavor without needing extra seasoning at this stage.
Step 5
Once the bulgogi starts to cook, add the soaked rice cakes and 1 tablespoon of minced garlic to the pan. Stir-fry them together, allowing the garlic aroma to enhance the dish.
Step 6
Pour 1/3 cup of soy sauce along the sides of the pan. As it slightly caramelizes against the hot pan, it will create a richer, deeper flavor.
Step 7
Next, add 1/3 cup of water and stir everything together to combine. Bring the mixture to a boil and continue cooking until the rice cakes are tender and cooked through.
Step 8
Once the rice cakes are nicely tender, add all the prepared vegetables except for the green onion (onion, cucumber, carrot, mushrooms). Cook for just a short time to retain their slight crispness.
Step 9
When all ingredients are well combined and the vegetables are slightly tender, turn off the heat. Sprinkle a pinch of ground black pepper to eliminate any unwanted odors and add a subtle spice.
Step 10
Drizzle 1 tablespoon of sesame oil over the dish after turning off the heat. The nutty aroma of the sesame oil will elevate the overall flavor profile of the dish. (The recipe calls for 2 Tbsp, but feel free to adjust to your preference.)
Step 11
Your delicious Royal Stir-fried Rice Cakes, featuring a perfect balance of sweet and savory flavors with a medley of ingredients, is now ready! It’s surprisingly easy to make using leftover bulgogi, and the taste is absolutely delightful. This is a dish even picky eaters will love.
