Korean Royal Soy Sauce Tteokbokki
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The word gungjung, royal court, points back to the food of the Joseon palace.
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Soy sauce and sesame oil do the seasoning, so there is no heat, and bulgogi-cut beef and shiitake go in with the rice cakes. The beef is seared only on the outside and set aside, returning to the pan after the rice cakes have softened.
Ingredients
Instructions
- 1
If the 300 g rice cakes feel firm, soak them in lukewarm water for about 10 minutes.
Drain well when they bend slightly, so extra water does not thin the soy sauce glaze later.
- 2
Mix the 120 g thin-sliced beef with 1 tablespoon soy sauce, 1/2 tablespoon sugar, and 1/2 teaspoon minced garlic.
Let it stand for 10 minutes, just long enough for the seasoning to soak into the meat.
- 3
Heat a pan over high heat, then add half of the sesame oil.
Spread the beef in a thin layer and stir-fry for about 1 minute, only until the outside browns, then remove it before it toughens.
- 4
Add the 100 g onion, 60 g carrot, and 70 g shiitake mushrooms to the same pan.
Stir-fry over medium-high heat for 2-3 minutes, until the onion softens slightly and the mushrooms smell savory.
- 5
Add the rice cakes, the remaining soy sauce, sugar, minced garlic, and 120 ml water.
Cook over medium heat for 4-5 minutes, stirring often, until the liquid thickens and the rice cakes look glossy.
- 6
Return the beef and toss for only 1-2 minutes to coat it with the sauce.
When the rice cakes are tender and the glaze is lightly thickened, turn off the heat and mix in the remaining sesame oil.
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