Gungjung Tteokbokki: A Sweet & Savory Fusion Rice Cake Delight for All Ages
Master the Art of Delicious Gungjung Tteokbokki at Home!
Let’s make ‘Gungjung Tteokbokki’ at home, a non-spicy rice cake dish that even children will love! This delightful fusion dish features tender beef, earthy shiitake mushrooms, and a medley of fresh vegetables, all coated in a subtly sweet and savory sauce. It’s perfect for a family meal or a special occasion, offering a sophisticated yet easy-to-make option for any table.
Main Ingredients
- Beef 300g (sliced for stir-fry or bulgogi)
- Tteokbokki rice cakes 15-20 pieces (approx. 200g)
- Shiitake mushrooms 2-3 pcs
- Assorted vegetables (onion, carrot, bell pepper, bok choy, etc., according to preference)
- Shiitake mushroom soaking water 1/2 cup (or plain water, anchovy broth)
Gungjung Tteokbokki Sauce
- Oyster sauce 1-2 Tbsp (adjust to taste)
- Sesame oil 1 tsp
Beef Marinade
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Corn syrup 1 Tbsp (or rice syrup)
- Minced garlic 1 Tbsp
- Ginger juice 1 Tbsp (or 1/2 tsp minced ginger)
- Cooking wine 1 Tbsp (Mirin)
- Black pepper a pinch
- Sesame oil 1 tsp
- Oyster sauce 1-2 Tbsp (adjust to taste)
- Sesame oil 1 tsp
Beef Marinade
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Corn syrup 1 Tbsp (or rice syrup)
- Minced garlic 1 Tbsp
- Ginger juice 1 Tbsp (or 1/2 tsp minced ginger)
- Cooking wine 1 Tbsp (Mirin)
- Black pepper a pinch
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, gently pat the beef dry with paper towels to remove any excess moisture. In a bowl, combine the beef with all the ingredients for the ‘Beef Marinade’ and mix well by hand. Let it marinate for at least 10 minutes to tenderize the meat and infuse it with flavor.
Step 2
Prepare the shiitake mushrooms by removing the stems and slicing them thinly or into bite-sized pieces. Add the prepared shiitake mushrooms to the marinated beef and mix everything together. This step enhances the dish with the earthy aroma of the mushrooms.
Step 3
Get your assorted vegetables ready. Slice the onion and bell peppers thinly, and julienne the carrots into similar sizes. Cut the green onions into large pieces, focusing on the white parts, and prepare red chili peppers for garnish if desired for a pop of color. (Tip: If cooking for children, you can omit or finely chop vegetables they don’t prefer.)
Step 4
If your tteokbokki rice cakes are hard, blanch them in boiling water for 1-2 minutes until they soften. Drain them and rinse with cold water to prevent sticking. This ensures they cook evenly and have a pleasant chewy texture.
Step 5
Heat a wide pan over medium heat. Add the marinated beef and shiitake mushrooms and stir-fry. Use chopsticks or a spatula to break up any clumps of beef. Continue cooking until the beef changes color and is cooked through. You’ll start to smell the wonderful aroma of the mushrooms.
Step 6
Once the beef is almost cooked, add the prepared vegetables (like onion, carrots, bell peppers – excluding green onions and red chili peppers for now) to the pan. Stir-fry together for about 2-3 minutes until the vegetables begin to soften slightly.
Step 7
If the pan seems too dry while stir-frying, add a tablespoon or two of the shiitake mushroom soaking water (or plain water/broth) at a time to keep the ingredients moist. Using broth will add an extra layer of umami flavor.
Step 8
Taste the dish and adjust the seasoning as needed. Add 1 tablespoon of oyster sauce to enhance the savory and slightly sweet notes. You can add more or less oyster sauce depending on its saltiness and your personal preference. Alternatively, you can add a little more soy sauce and sugar.
Step 9
Add the blanched rice cakes to the pan and continue to stir-fry for another 1-2 minutes, allowing the flavors to meld. Finally, toss in the large pieces of green onion and the red chili peppers for color. Stir-fry briefly to keep the vegetables crisp.
Step 10
Turn off the heat and drizzle with 1 teaspoon of sesame oil for a glossy finish and nutty aroma. Your delicious Gungjung Tteokbokki is now ready! It’s best enjoyed immediately while warm.
