Korean Royal Court Stir-Fried Rice Cakes (Gungjung-tteokbokki) Recipe
Korean Royal Court Stir-Fried Rice Cakes, known as Gungjung-tteokbokki, is a savory and elegant dish featuring chewy cylinder-shaped rice cakes stir-fried with marinated beef, assorted vegetables, and a glossy soy-based sauce. This version highlights the richness of egg yolk strips and toasted sesame for a refined flavor reminiscent of traditional Korean royal cuisine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Ingredients
Main Ingredients
- 1 pound (450 g) garaetteok (cylinder-shaped Korean rice cakes), store-bought or homemade
- 3 oz (100 g) beef brisket, cut into matchsticks
- 2 egg yolks
- Pinch of kosher salt
- 1 tablespoon cooking oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 4 teaspoons soy sauce
- 1 tablespoon rice syrup (or honey or sugar)
- 2 garlic cloves, minced (1 for marinade, 1 for cooking)
- ½ teaspoon ground black pepper
- 1 tablespoon chopped pine nuts (optional)
Marinade
- 1 garlic clove, minced
- ½ teaspoon soy sauce
- ½ teaspoon honey (or sugar)
- ¼ teaspoon ground black pepper
- ½ teaspoon toasted sesame oil
Vegetables
- 2 cups white mushrooms, sliced into bite-sized pieces
- ⅓ cup carrot, cut into matchsticks
- ½ cup green bell pepper, thinly sliced
- ½ cup red bell pepper, thinly sliced
- ½ cup onion, sliced
Instructions
- Marinate the Beef: Cut the beef brisket into matchsticks. In a small bowl, combine minced garlic, soy sauce, honey (or sugar), ground black pepper, and toasted sesame oil to make the marinade. Toss the beef in this marinade, then refrigerate while preparing the other ingredients.
- Prepare the Ingredients: Separate the egg yolks from the whites and beat the yolks with a pinch of kosher salt until smooth. If using frozen rice cakes, thaw them first; soak thick rice cakes in water for 5 minutes to soften. Slice the mushrooms, carrots, bell peppers, and onion as directed to be ready for stir-frying.
- Make the Egg Yolk Garnish: Lightly oil a non-stick skillet and wipe away excess oil with a paper towel. Reduce the heat to very low and pour in the beaten egg yolks, tilting the pan to create a thin, even layer. Turn off the heat and let residual warmth cook the egg until about 70% set. Flip gently to cook the other side briefly. Remove and slice into thin strips, setting aside for garnish.
- Cook the Stir-Fry: Heat a skillet over medium-high heat with 2 teaspoons of cooking oil. Add the minced garlic and marinated beef and stir-fry for a few minutes until the beef is halfway cooked. Add mushrooms, onion, carrot, green and red bell peppers, and stir-fry for about 1 minute. Next, add the rice cakes, ½ cup water, soy sauce, rice syrup (or honey or sugar), and ground black pepper. Stir continuously for 2 to 3 minutes until rice cakes are tender and the sauce is glossy and coats the ingredients evenly.
- Finish and Serve: Stir in the toasted sesame oil for fragrance and flavor. Transfer the stir-fry to a serving plate. Garnish generously with toasted sesame seeds, the sliced egg yolk strips, and chopped pine nuts if using. Serve hot for an authentic and rich Korean royal court delicacy experience.
Notes
- If rice cakes are frozen or hard, soaking them in water before cooking helps achieve the right texture.
- Rice syrup can be substituted with honey or sugar depending on availability and taste preferences.
- Egg yolk strips add a royal touch and subtle richness but can be omitted for a simpler dish.
- Adjust soy sauce quantity to taste for saltiness balance.
- Use a non-stick skillet for cooking the egg yolks to prevent sticking and ensure easy flipping.
