Recipes - Korean

Gunjung-Tteokbokki (Korean Stir-Fried Rice Cake)
R00387_Gunjung_Tteokbokki


Gungjung means ‘royal court’ in Korean, and this version dates back to the Joseon Dynasty (1392-1910). As the name suggests, it was part of the royal cuisine and regarded as a high class dish – an interesting contrast to the modern version which is basically street food. Gunjung-tteokbokki is now a popular Korean street food which is non-spicy and it is made out of rice cake, meat and vegetables.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Korean









Ingredients:

300g tteokbokki (cylinder-shaped rice cake sticks)
1 tbsp sesame oil
100g beef (top round)
50g onion (sliced thinly)
6 shitake mushrooms
100g pumpkin (sliced thinly)
20g green capsicum (sliced thinly)
20g red capsicum (sliced thinly)
2 tbsp edible oil
60g mung bean sprouts
1 egg (fried into an omelette and sliced thinly for garnishing)

Seasoning Sauce A

1 tsp salt
½ tbsp soy sauce
½ tbsp sugar
1/8 tsp ground black pepper
1 tsp sesame oil
1 tsp minced green onion
½ tsp minced garlic

Seasoning Sauce (B)

1 tbsp soy sauce
½ tbsp sugar
1 tsp minced scallion
½ tsp minced garlic
1 tsp honey
1 tsp sesame oil
¼ - ½ cup water (depending on how firm the tteokbokki is)




Steps:
  1. If using frozen tteokbokki, set aside to defrost, and marinade with sesame oil.
  2. Slice beef into 5 cm long, 0.3 cm wide/thick pieces. Soak the shiitake mushrooms and dried for 1 hour. Slice them the same size as the beef.
  3. Slice the onion, green and red capsicum into thin slices.
  4. Remove the head and tail of mung bean sprouts and rinse thoroughly.
  5. Prepare seasoning sauce A and B in separate bowls.
  6. Preheat the oil in wok, and then stir-fry the onion and pumpkin for about 2 min on medium heat. Add green and red capsicum and stir-fry for another 15-20 mins.
  7. Season the beef and mushrooms with seasoning sauce A, and add to the wok to stir-fry for 2 mins on medium heat. Dish out and set aside.
  8. Heat up the wok again, and stir-fry the rice cake sticks with seasoning sauce B on medium heat until tteokbokki softens to the required texture.
  9. Return the beef, mushrooms, pumpkin, onions, green and red capsicum and mung bean sprouts to the wok, then stir-fry for another 30 secs.
  10. Turn the heat off, and in the thinly sliced egg omelette and mix thoroughly.
  11. Dish out and serve immediately while it’s hot.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Gunjung-Tteokbokki (Korean Stir-Fried Rice Cake)

Gunjung-Tteokbokki (Korean Stir-Fried Rice Cake)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Gungjung means ‘royal court’ in Korean, and this version dates back to the Joseon Dynasty (1392-1910). As the name suggests, it was part of the royal cuisine and regarded as a high class dish – an interesting contrast to the modern version which is basically street food. Gunjung-tteokbokki is now a popular Korean street food which is non-spicy and it is made out of rice cake, meat and vegetables.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Korean
Ingredients

300g tteokbokki (cylinder-shaped rice cake sticks)
1 tbsp sesame oil
100g beef (top round)
50g onion (sliced thinly)
6 shitake mushrooms
100g pumpkin (sliced thinly)
20g green capsicum (sliced thinly)
20g red capsicum (sliced thinly)
2 tbsp edible oil
60g mung bean sprouts
1 egg (fried into an omelette and sliced thinly for garnishing)

Seasoning Sauce A

1 tsp salt
½ tbsp soy sauce
½ tbsp sugar
1/8 tsp ground black pepper
1 tsp sesame oil
1 tsp minced green onion
½ tsp minced garlic

Seasoning Sauce (B)

1 tbsp soy sauce
½ tbsp sugar
1 tsp minced scallion
½ tsp minced garlic
1 tsp honey
1 tsp sesame oil
¼ - ½ cup water (depending on how firm the tteokbokki is)

Instructions
  1. If using frozen tteokbokki, set aside to defrost, and marinade with sesame oil.
  2. Slice beef into 5 cm long, 0.3 cm wide/thick pieces. Soak the shiitake mushrooms and dried for 1 hour. Slice them the same size as the beef.
  3. Slice the onion, green and red capsicum into thin slices.
  4. Remove the head and tail of mung bean sprouts and rinse thoroughly.
  5. Prepare seasoning sauce A and B in separate bowls.
  6. Preheat the oil in wok, and then stir-fry the onion and pumpkin for about 2 min on medium heat. Add green and red capsicum and stir-fry for another 15-20 mins.
  7. Season the beef and mushrooms with seasoning sauce A, and add to the wok to stir-fry for 2 mins on medium heat. Dish out and set aside.
  8. Heat up the wok again, and stir-fry the rice cake sticks with seasoning sauce B on medium heat until tteokbokki softens to the required texture.
  9. Return the beef, mushrooms, pumpkin, onions, green and red capsicum and mung bean sprouts to the wok, then stir-fry for another 30 secs.
  10. Turn the heat off, and in the thinly sliced egg omelette and mix thoroughly.
  11. Dish out and serve immediately while it’s hot.

You May Also Like

Coriander Chicken Curry

Coriander Chicken Curry

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic