Korean royal court stir fried rice cakes


We’ve been learning about Korean tteokbokki for over a month now! We learned how lớn make garaetteok from scratch, which is used lớn make hot spicy tteokbokki, rice cake soup, & today’s recipe: Gungjung-tteokbokki, or royal court stir fried rice cake. It’s a non-spicy dish & calls for a variety of colorful vegetables, mushrooms, và marinated beef.

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Gungjung-tteokbokki is actually the original tteokbokki và is very different than the more well-known red, spicy version. It has a lot more ingredients, for one, and it’s stir fried và it’s made with soy sauce. It was originally served in the royal court during the Chosŏn dynasty (1392–1910) and was considered to be a very fancy haute cuisine. This was before hot peppers were introduced or popular in Korea, so it isn’t spicy at all.

After gochujang was developed, a lot of people added it to Gungjung-tteokbokki lớn make it spicy. But after the Korean war (1950-1953) a small store in Sindang-dong Seoul got famous by selling a cheap snack of spicy tteokbokki made with flour-based rice cakes. This eventually became the spicy tteokbokki that’s so popular today.

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Enjoy the recipe! My tteokbokki series is finished now. I’ll meet you guys with a new recipe soon!

Ingredients (for 4 servings)3 oz (100 grams) beef brisket1 Tablespoon cooking oil1 garlic clove, minced½ teaspoon of ground đen pepper

For marinade:

1 garlic clove, minced½ teaspoon honey (or sugar)¼ teaspoon of ground đen pepper


2 cups white mushrooms, sliced into bite sized pieces⅓ cup carrot, cut into matchsticks½ cup green bell pepper, sliced into thin strips½ cup red bell pepper, sliced into thin strips½ cup onion, slicedDirections

Prepare your ingredients:

Separate the egg yolks from the whites. Beat the yolks and địa chỉ cửa hàng a pinch of salt.If you buy frozen rice cakes, thaw them out. & if your rice cakes are really big và thick, you should soak them in water for 5 minutes so they will soften up during cooking. The rice cakes I used in this clip were small enough that they didn’t need to be soaked.

Make gyerannoreunjajidan (yellow egg yolk strips) lớn use as a garnish:

Add a few drops of cooking oil to a heated non-stick pan. Wipe off any extra hot oil with a paper towel.Turn the heat down very low. Pour the egg yolks into the pan & tilt it in different ways so the yolks spread thinly and form a sheet at the bottom.Turn off the heat và let the thin egg sheet finish cooking on the residual heat of the pan. When it’s 70% cooked flip it over and let it cook on the other side.

Put it all together:

Heat up a skillet and add 2 teaspoons of cooking oil, 1 clove of minced garlic, and the marinated beef. Stir for a few minutes until the beef is half cooked.Add 1 teaspoon of toasted sesame oil before removing from the heat. Transfer to a plate và garnish with sesame seeds, the yellow egg yolk strips (gyerannoreunjajidan), and chopped pine nuts if you have them.Serve hot.


Posted on Saturday, February 9th, 2013 at 3:59 pm. Last updated on July 29, 2021. Tagged: 간장떡볶이, 궁중떡볶이, ganjangtteokbokki, gungjungddeokbokki, gungjungtteokbokki, korean food, Korean food blog, Korean food images, Korean food website, Korean kitchen, Korean recipes, dienmayducminh.com.vn recipes, non spicy ddeokbokki, non-spicy tteokbokki, royal court ddeokbokki, royal court tteokbokki, stir-fried rice cake with vegetables, tteokbokki