Royal Stir-fried Rice Cakes (Gungjung Tteokbokki)
Master Baek Jong-won’s Royal Stir-fried Rice Cakes with Beef Bulgogi! An Easy Soy Sauce-Based Tteokbokki Recipe
This recipe brings you Baek Jong-won’s style of Royal Stir-fried Rice Cakes, made with convenient noodle-shaped rice cakes. It’s a delightful dish where tender beef bulgogi and various colorful vegetables meet a perfectly balanced sweet and savory soy sauce-based broth. Ideal for a comforting and delicious meal.
Main Ingredients- Noodle-shaped Rice Cakes (Nudeul Tteok) 250g
- Water 180ml
- Beef (Bulgogi cut) 85g
- Fish Cake (Eomuk) 1/2 piece
- Onion 1/4 piece
- Carrot 1 slice (approx. 20g)
- Shiitake Mushroom 1 piece
- Bell Pepper 1/4 piece
- Scallions (Green Onions) 1 handful
Cooking Instructions
Step 1
Before you begin cooking, soak the rice cakes (especially the noodle-shaped ones) in cold water for about 10-15 minutes. This softens them, ensuring a chewy yet tender texture when cooked.
Step 2
Prepare all your vegetables by slicing them into bite-sized pieces. Cut the fish cake into thin strips (about 0.5 cm thick). Slice the onion and carrot into similar thin strips. For the shiitake mushroom, remove the stem and thinly slice the cap. Cut the bell pepper into strips as well for added color. If using scallions instead of regular green onions, chop them finely to use as a garnish at the end.
Step 3
Heat a pan over medium heat and add the beef bulgogi. Gently break apart the meat with chopsticks or a spatula and stir-fry until it changes color. Cooking the meat first helps to render its flavor and create a richer taste in the final dish.
Step 4
Once the beef is mostly cooked, pour in 150ml of water. This will help deglaze the pan and create a flavorful base for the sauce.
Step 5
Add the 2 tablespoons of brown sugar to the simmering liquid. The sugar will dissolve and contribute to the sweet and savory balance of the sauce.
Step 6
Now, add the pre-soaked noodle rice cakes to the pan. Stir occasionally to prevent them from sticking together as they begin to cook.
Step 7
As the sauce starts to bubble, add the prepared onion and carrot. Stir-fry them in the sauce, allowing them to soften and release their natural sweetness.
Step 8
After about 2-3 minutes, when the vegetables are slightly tender, add 2 tablespoons of soy sauce. Stir well to combine the sauce with all the ingredients.
Step 9
Now, let the dish simmer over medium-low heat until the rice cakes become soft and chewy, and the sauce has thickened nicely. For a beautiful glossy finish and deeper color, stir in 1 teaspoon of dark soy sauce at this stage. If you don’t have dark soy sauce, you can omit it.
Step 10
If the sauce seems to be reducing too quickly and becoming too dry, or if the shiitake mushrooms have absorbed a lot of liquid, add a little more water, about 30ml, gradually. This helps maintain a pleasant sauciness in your Royal Stir-fried Rice Cakes.
Step 11
Once the rice cakes and vegetables are nearing doneness, add the fish cake, shiitake mushrooms, and bell pepper. Continue to stir-fry for another 1-2 minutes until all ingredients are cooked through and well combined.
Step 12
When everything is cooked and the flavors have melded, add the chopped scallions (or green onions). Give it a quick toss – just a few seconds – to incorporate their fresh aroma without overcooking them.
Step 13
Just before turning off the heat, drizzle a little sesame oil around the edges of the pan. This adds a final touch of nutty fragrance that completes the dish.
Step 14
Transfer the delicious Royal Stir-fried Rice Cakes to a serving plate. Sprinkle with toasted sesame seeds for a beautiful presentation. Serve immediately while warm for the best flavor and texture!
