Royal Stir-Fried Rice Cakes (Gungjung Tteokbokki)
Easy and Delicious Royal Stir-Fried Rice Cakes Recipe by Ryu Su-young (Pyeonstorang)
The TV show ‘Pyeonstorang’ always features popular recipes, and it’s a program I never miss! Today, I tried making the Royal Stir-Fried Rice Cakes recipe by Ryu Su-young, also known as Eonam Seonsaeng. This dish is remarkably easy to make, without the need to marinate the bulgogi separately. It’s a delightful way to enjoy a satisfying meal.
Ingredients for Royal Stir-Fried Rice Cakes- 250g Joraengi Tteok (Gourd-shaped Rice Cakes)
- 200g Beef for Bulgogi
- 2 Green Onions (Scallions)
- Cooking Oil
- 2 Pinches of Salt
- 1 Tbsp Cooking Wine (or Mirin/Cheongju)
- 3 Shiitake Mushrooms
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 100ml Pear Juice (from grated or blended pear)
- 150ml Water
- 1 Tbsp Sesame Oil
- Black Pepper
Cooking Instructions
Step 1
First, lightly rinse about 250g of Joraengi Tteok (gourd-shaped rice cakes) under running water, then soak them in cold water for about 10-15 minutes. This step softens the rice cakes, ensuring they remain tender and don’t break apart during cooking.
Step 2
Take 3 fresh shiitake mushrooms, remove the tough stems, and thinly slice the caps into about 0.5 cm thick pieces. The earthy aroma of the mushrooms will add a wonderful depth of flavor to the dish.
Step 3
Cut the 200g of beef, intended for bulgogi, into bite-sized pieces. Be careful not to cut them too small; aim for pieces around 2-3 cm for a satisfying texture.
Step 4
Cut the 2 green onions into large, thick pieces, about 5 cm long. Place the cut green onions in a dry pan and grill over high heat until the surfaces are lightly golden brown. (If using frozen green onions, thaw them first and thoroughly pat them dry before grilling, as excess moisture will increase cooking time.) Once lightly browned, reduce the heat to medium-low and stir-fry gently to release their fragrance.
Step 5
After the green onions are lightly grilled, add a generous amount of cooking oil to the pan. Add the grilled green onions and sauté gently over low heat. This process caramelizes the green onions, enhancing their natural sweetness and aroma.
Step 6
To the sautéed green onions, add the sliced beef. Sprinkle with about two pinches of salt. To eliminate any gamey smell, add 1 Tbsp of cooking wine (or mirin/cheongju) and stir-fry over medium-high heat until the beef is nicely browned.
Step 7
Once the beef is well-cooked, add the pre-sliced shiitake mushrooms and 1 Tbsp of minced garlic. Stir-fry everything together until fragrant. You’ll know it’s ready when the garlic aroma becomes prominent.
Step 8
Now it’s time to add the sauce ingredients. Pour in 6 Tbsp soy sauce, 1.5 Tbsp oyster sauce, and 2 Tbsp sugar. Stir well to combine and bring the mixture to a rolling boil. This sauce will impart a rich flavor to the rice cakes and beef.
Step 9
Once the sauce is boiling, add 100ml of pear juice and 150ml of water. Then, add the Joraengi Tteok that have been soaking in water. Cook over medium-low heat, stirring occasionally, until the rice cakes are tender and have absorbed the sauce evenly. This usually takes about 5-7 minutes.
Step 10
When the rice cakes are tender and the sauce has thickened slightly, turn off the heat. For a glossy finish and enhanced flavor, stir in 1 Tbsp of sesame oil and a pinch of black pepper, if desired. Mix everything thoroughly, and your delicious Royal Stir-Fried Rice Cakes are ready!
Step 11
Voilà! The Royal Stir-Fried Rice Cakes, made with Ryu Su-young’s special recipe, are complete. They look as appetizing as they taste. Enjoy this satisfying and delicious meal, perhaps with a side of warm rice!
