Korean Royal Soy Sauce Tteokbokki
Gungjung-tteokbokki is a royal court-style Korean rice cake stir-fry rooted in Joseon dynasty cuisine. Unlike the common spicy version, it uses soy sauce and sesame oil instead of gochujang, producing a mild, sweet-savory glaze. Sliced rice cakes are stir-fried with beef, shiitake mushrooms, carrots, and onions so the soy seasoning coats each ingredient evenly. The rice cakes stay chewy while the beef and mushrooms contribute depth, making this a refined dish without any heat.
Adjust Servings
Instructions
- 1
If the rice cakes are firm, soak them in lukewarm water for 10 minutes and drain.
- 2
Season beef with 1 tbsp soy sauce, 1/2 tbsp sugar, and 1/2 tsp minced garlic for 10 minutes.
- 3
Heat half the sesame oil in a pan and quickly stir-fry the beef over high heat until just browned; remove.
- 4
In the same pan, stir-fry onion, carrot, and shiitake for 2-3 minutes, then add rice cakes.
- 5
Add remaining soy sauce, sugar, minced garlic, and water, then cook over medium heat for 4-5 minutes while stirring.
- 6
Return the beef, stir-fry 1-2 more minutes to coat, then turn off heat and finish with the remaining sesame oil.
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