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Gungjung Tteokbokki (Korean Royal Court Rice Cakes) on a dark brown plate and topped with shredded egg omelet.
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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
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 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.