Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

A recipe for Gungjung Tteokbokki (궁중떡볶이, Korean Royal Court Rice Cakes)! Tender and chewy rice cakes are tossed in a sesame soy sauce with beef and vegetables.

I first came across Gungjung Tteokbokki (궁중떡볶이, Korean Royal Court Rice Cakes) on Maangchi a few years ago and it continues to be my absolute favorite way to prepare rice cakes!

A precursor to the now more popular and spicy Tteokbokki, Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty (1392-1910) in the Royal Court. This version contains no chilies, but rather a mild savory and slightly sweet soy sauce.

Marinated and thinly-sliced pieces of beef are stir-fried until golden, then tossed with a variety of vegetables and the rice cakes.

The mixture is coated in the sesame soy sauce and the starch from the rice cakes helps thicken the liquid to create a light and silky coating. It is incredibly comforting and a great use for leftover vegetables.

Serve the Gungjung Tteokbokki hot from the pan with a sprinkling of toasted sesame seeds and a few strips of yellow egg omelet (optional).

A Few Gungjung Tteokbokki Tips

Boil the rice cakes just until tender, about 2 minutes. They will continue to soften in the pan. Do not rinse the rice cakes after draining. The starch will help thicken and coat the sauce.

The beef should be sliced as thinly as possible, about 1/4 inch (6 millimeters) thick against the grain. Placing it in the freezer for a few minutes before cutting can help. I usually find beef at the local Korean market already sliced for easy prep.

Prepare all the vegetables before you start cooking. Once you turn on the heat, the steps move quickly.

I used a combination of red/green bell peppers, onions, green onions, dried shiitake mushrooms, and carrots for the vegetables. Adjust according to personal taste. For a vegetarian meal, omit the beef and double the amount of vegetables.

I topped the rice cakes with yellow egg strips (optional) and sesame seeds. Toasted chopped pine nuts and additional thinly sliced green onions would also work well.

Notable Ingredients

I used dried shiitake mushrooms and soaked them in water until they were soft, about 20 minutes. You can also use fresh mushrooms.

Garaetteok (가래떡) are rice cakes made by pounding steamed rice flour and shaping into long cylinders. I was able to find them in the refrigerated section of my local Korean market.

If using frozen garaetteok, thaw them in the refrigerator overnight before preparing. You can also make your own (haven’t tried this yet). These thick rice noodles have a chewy texture that contrasts nicely with the thinly sliced beef and vegetables.

Looking for more Korean recipes?

Try my:

• Korean Strawberry Milk
• Tteokguk (Korean Rice Cake Soup)
• Dak Bulgogi (Korean Soy-Marinated Chicken)

This recipe was originally posted in April 2016 and updated March 2022.

Gungjung Tteokbokki (Korean Royal Court Rice Cakes) Recipe

Adapted from Maangchi

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Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

A recipe for Gungjung Tteokbokki (궁중떡볶이, Korean Royal Court Rice Cakes)! Tender and chewy rice cakes are tossed in a sesame soy sauce with beef and vegetables.

Course Main

Cuisine Korean

Keyword beef, bell pepper, carrot, Korea, Korean, rice cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour

Servings 4 Servings

Ingredients

Beef:

• 2 garlic cloves peeled and minced
• 2 tablespoons (30 milliliters) soy sauce
• 1 tablespoon (15 milliliters) rice wine
• 1 tablespoon (15 milliliters) sesame oil
• 1 tablespoon (15 milliliters) honey
• 1/2 teaspoon freshly ground black pepper
• 8 ounces (227 grams) rib eye or sirloin beef thinly sliced against the grain 1/4 inch (6 millimeters) thick

Rice Cakes:

• 1 pound (450 grams) garaetteok cylinder-shaped rice cakes
• 1 tablespoon (15 milliliters) sesame oil
• 1 tablespoon (15 milliliters) soy sauce

To assemble:

• 4 dried shiitake mushrooms
• 2 egg yolks
• Pinch salt
• 1 1/2 tablespoons (22 milliliters) soy sauce
• 1 tablespoon (15 milliliters) honey
• 1/2 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon (15 milliliters) vegetable oil
• 1/2 medium onion peeled and thinly sliced
• 1 garlic clove peeled and minced
• 2 green onions cut into 2 inch (5 centimeter) pieces and thinly sliced into strips
• 1 carrot peeled and thinly sliced into strips
• 1/2 red bell pepper stem and seeds removed, thinly sliced into strips
• 1/2 green bell pepper stem and seeds removed, thinly sliced into strips
• Toasted sesame seeds for serving

Instructions

To prepare the beef:

• In a medium bowl, combine the 2 minced garlic cloves, 2 tablespoons soy sauce, rice wine, sesame oil, honey, and black pepper.
• Add the beef and toss well to coat. Set aside while you prepare the remaining ingredients. If not using within an hour, cover and refrigerate for up to a day.

To prepare the rice cakes:

• Bring a large pot of water to a boil. Add the rice cakes and cook just until softened, about 2 minutes.
• Drain, place in a bowl, and toss with the 1 tablespoon sesame oil and soy sauce. Set aside.

To assemble:

• Place the dried shiitake mushrooms in a bowl and cover with warm water. Set aside until softened, about 20 minutes.
• Beat the egg yolks in a small bowl with a pinch of salt. Place a small skillet over medium heat. Lightly wipe with vegetable oil and reduce heat to the lowest setting.
• Add the beaten egg yolks, tilting the pan to form a thin layer. Remove the pan from heat. Once the top is nearly set, flip to let the residual heat finish cooking the other side. Remove from the pan and slice into thin strips. Set aside as garnish.
• Once the mushrooms are softened, squeeze to remove excess water. Discard the stems and thinly slice.
• In a small bowl, combine the 1 1/2 tablespoons soy sauce, honey, sesame oil, and black pepper. Set Aside.
• Drizzle the vegetable oil in a wok or large skillet over medium high heat. Once heated, add the onions. Cook, stirring occasionally, until starting to soften.
• Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Add the marinated beef and cook, stirring occasionally, until starting to brown on all sides.
• Stir in the mushrooms, green onions, carrots, and bell peppers.
• Add the prepared rice cakes and the soy sauce mixture. Toss well to coat thoroughly.
• Cook, stirring often, until the rice cakes and vegetables have softened, about 2 minutes.
• Adjust seasonings to taste and serve hot topped with the egg strips and sesame seeds.