Royal Stir-Fried Rice Cakes (Gungjung Tteokbokki): A Delicious Blend of Chewy Rice Cakes and Flavorful Beef!
Royal Stir-Fried Rice Cakes
Introducing ‘Gungjung Tteokbokki,’ a dish that will make any ordinary day feel like a special occasion! Made with a savory soy sauce-based seasoning, this recipe perfectly highlights the chewy texture of rice cakes and the tender taste of bulgogi beef, making it a delightful meal or special treat loved by everyone. The harmony of flavorful meat and chewy rice cakes, combined with the textures of various vegetables, will fill your mouth with happiness. Try making it today and complete your royal banquet at home!
Main Ingredients- 210g thinly sliced beef for bulgogi
- 400g tteokbokki rice cakes (softened)
- 1/5 carrot
- 1/4 onion
- 1/4 eggplant
- 1 piece dried kelp (for broth)
- Some green onion (for garnish)
Seasoning Ingredients- 6 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger water (optional, can be omitted)
- 1 Tbsp mirin or cooking wine
- Pinch of salt
- 1 tsp black pepper
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 6 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger water (optional, can be omitted)
- 1 Tbsp mirin or cooking wine
- Pinch of salt
- 1 tsp black pepper
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp sesame oil
- 1 Tbsp sugar
Cooking Instructions
Step 1
Rice cakes stored in the refrigerator might be hard. Soak them in lukewarm water for about 10-15 minutes until they become soft and pliable. Check the texture by touching them occasionally.
Step 2
In a deep pot, add water and a piece of dried kelp. Bring to a boil. Once boiling, remove the kelp after about 5 minutes to create a clear and savory kelp broth.
Step 3
Place the beef for bulgogi in a bowl. Add 1 Tbsp sugar, 1 Tbsp mirin (or cooking wine), 2 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Gently mix and massage the marinade into the beef with your hands until well coated. Let it marinate for about 10 minutes.
Step 4
Slice the carrot into about 0.5cm thick rounds, then cut them into strips similar in length to the tteokbokki rice cakes. Slice the onion and eggplant into similar bite-sized pieces.
Step 5
Prepare a wide pan. Push the marinated beef to one side of the pan. On the empty side, arrange the sliced carrots, onions, and eggplant. Lightly sprinkle a pinch of salt over the vegetables for seasoning.
Step 6
Add a little cooking oil to the pan. Stir-fry the vegetables over medium heat until they start to soften. Then, add the beef that was pushed aside and stir-fry everything together. Break up the beef clumps as you stir-fry.
Step 7
In another pot, pour the kelp broth and add the tteokbokki rice cakes. Add 4 Tbsp soy sauce to help cook the rice cakes and prevent sticking. If the rice cakes are clumped together, gently separate them with a spoon. Cut the stir-fried beef into bite-sized pieces (about 3-4cm) with scissors.
Step 8
Once the rice cakes are tender, add the stir-fried beef and vegetables to the pot and continue to cook together. As the sauce reduces, you can add a little more water or soy sauce to adjust the consistency and taste to your preference. It’s important to stir-fry everything together so the flavors meld.
Step 9
Finally, add the chopped green onions and mix well. Turn off the heat. Drizzle in 2 Tbsp corn syrup (or oligosaccharide) and 1 Tbsp sesame oil. Gently toss everything together until it’s glossy. Your delicious Royal Stir-Fried Rice Cakes are now ready!
