Gungjung Tteokbokki

Ingredients

• 30 piecesKorean rice cakes (tteok)
• 300 gthinly sliced beef (shabu-shabu cuts)
• 1 wholeonion
• ½ wholecarrot
• 1 wholegreen pepper
• 3shiitake mushrooms
• 1 small piece (the length of your forearm)spring onion
• 2 tablespoons (30 ml)soy sauce
• 1 tablespoon (15 ml)sugar
• 1 tablespoon (15 ml)mirim
• ½ tablespoon (7.5 ml)minced garlic
• 1 tablespoon (15 ml)sesame oil
• a few shakesblack pepper
• a few shakessesame seeds
• 1 tablespoon (15 ml)soy sauce
• 1 tablespoon (15 ml)sesame oil
• ⅓ cup (80 ml)water
• 1 tablespoon (15 ml)oyster sauce
• 1 tablespoon (15 ml)soy sauce
• 1 tablespoon (15 ml)sugar
• 1 tablespoon (15 ml)honey
• 1 tablespoon (15 ml)sesame oil

Instructions

1. 1

   Marinate the beef

   Put the beef in a mixing bowl with 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon mirim, ½ tablespoon minced garlic, 1 tablespoon sesame oil, a few shakes of black pepper and a few shakes of sesame seeds. Mix thoroughly, then leave to marinate for 10 minutes.

2. 2

   Slice the vegetables

   Cut the shiitake mushrooms, onion, carrot, green pepper and spring onion into thin strips.

3. 3

   Blanch the rice cakes

   Bring a large pot of water to the boil and add a few squeezes of oil so the rice cakes do not stick. Boil the rice cakes for 1 minute, then drain off the excess water.

4. 4

   Season the rice cakes

   Put the blanched rice cakes in a mixing bowl. Add 1 tablespoon soy sauce and 1 tablespoon sesame oil, and toss to coat evenly.

5. 5

   Soften the onion

   Heat a frying pan over medium-high heat and add oil. When hot, add the onion and stir-fry until translucent.

6. 6

   Add the beef

   Add the beef slices one at a time, separating them in the pan so they do not clump together.

7. 7

   Cook the vegetables

   When the beef has lost most of its red colour, add the carrot and mushrooms. Stir-fry for 30 seconds.

8. 8

   Add the water

   Pour in ⅓ cup (80 ml) water and stir it through the beef and vegetables.

9. 9

   Add the rice cakes

   Add the seasoned rice cakes to the pan.

10. 10

    Stir in the sauce

    Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar and 1 tablespoon honey. Stir-fry everything together.

11. 11

    Finish the vegetables

    Add the green pepper and spring onion. When the pepper softens, turn off the heat.

12. 12

    Garnish and serve

    Add 1 tablespoon sesame oil and give everything a final stir. Finish with a few shakes of sesame seeds.

What is gungjung tteokbokki?

Gungjung tteokbokki is a royal-court-style Korean rice cake dish associated with the Joseon Dynasty. Unlike the familiar spicy red version, it is built around soy sauce, beef and vegetables.

This version brings together chewy rice cakes, thinly sliced beef and a sweet-savoury sauce. Blanching and seasoning the rice cakes before stir-frying helps them take on flavour without sticking together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 22g protein, 68g carbs, 27g fat.

The rice cakes provide most of the carbohydrates, while the beef contributes much of the protein. Sesame oil and the beef contribute most of the fat, and the soy and oyster sauces are the main sources of sodium. Serve with leafy vegetables to add freshness and balance the plate.

The key ingredients

Rice cakes: Korean tteok provide the dish’s characteristic chewy texture. A brief blanch softens them before they go into the pan.

Beef and vegetables: Thin shabu-shabu-style slices cook quickly, while onion, carrot, shiitake, green pepper and spring onion add a mix of sweetness and savoury depth.

Marinating and blanching

Beef marinade: Mix the slices thoroughly with the soy sauce, sugar, mirim, garlic, sesame oil, pepper and sesame seeds, then leave them for 10 minutes. Separating the slices as you add them to the pan helps them cook more evenly.

Rice cakes: Boil them for just 1 minute, then drain well and coat with soy sauce and sesame oil. This brief preparation is intended to soften them while keeping them ready for the final stir-fry.

Getting the texture right

Beef: Add the slices one by one and separate any that touch. Once most of the red colour has gone, move on to the vegetables rather than cooking the thin slices for a long time.

Vegetables: The carrot and mushrooms get a short head start before the water and rice cakes go in. Add the green pepper and spring onion later, and stop cooking when the pepper has softened.

Building the sauce

Sauce: Oyster sauce, soy sauce, sugar and honey give the pan a rounded sweet-savoury seasoning. Stir well so the sauce reaches the rice cakes and beef.

Finish: The final sesame oil is added off the heat, followed by sesame seeds. This keeps the garnish distinct from the oil used to season the rice cakes and marinate the beef.

Serving the dish

Serve the tteokbokki hot, while the rice cakes are still tender and chewy. It can be served as a substantial dish on its own or alongside a simple vegetable side.

For a more balanced plate, pair it with leafy greens or another lightly dressed vegetable dish. The rice cakes and sauce already bring plenty of substance and seasoning.

Recipe notes & tips

• Cut the vegetables into similar thin strips so they cook at a similar pace.
• Drain the blanched rice cakes well before coating them with soy sauce and sesame oil.
• Keep the beef slices separate as you add them to the hot pan.
• Have the sauce ingredients measured and ready before you begin stir-frying.
• Turn off the heat as soon as the green pepper softens to avoid overcooking it.

Variations

• More mushrooms: Add extra shiitake for a deeper savoury flavour.
• Different vegetables: Swap the green pepper for another thinly sliced pepper.
• Less sweetness: Reduce the sugar or honey to suit your taste.
• Extra sesame: Add a few more sesame seeds at the end.
• No beef: Leave out the beef for a vegetable-focused version, adjusting the sauce to taste.

Common mistakes to avoid

• Crowded beef slices: They can clump together; add them one by one and separate each piece.
• Overcooked rice cakes: They may turn too soft; keep the blanch to 1 minute.
• Wet rice cakes: Excess water can dilute the seasoning; drain them before coating.
• Uneven vegetables: Thick pieces may cook at different rates; slice them into thin strips.
• Pepper cooked too long: It can lose its texture; turn off the heat once it softens.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the rice cakes may firm up as they chill.

Frequently asked questions