Gungjung Tteokbokki (Royal Court Rice Cakes) with Beef

Ingredients

• If the rice cakes are thick like garaetteok, cut them to a manageable length and slice them into 4 lengthwise; if using tteokbokki rice cakes, cutting them into 2 is enough. Slicing the rice cakes thinly helps them pair well when eaten with the other vegetables.
• Cut the beef into thin matchsticks, blot out the excess blood, and season with the beef marinade ingredients.
• You can also use vegetables like water dropwort (minari) and shiitake mushrooms.

Steps

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   1. These rice cakes are thick like garaetteok. Cut them to a suitable length and slice into 4 lengthwise.

   For tteokbokki rice cakes, cutting into 2 should be fine. Slicing the rice cakes thinly helps them pair nicely with the other vegetables.

   Cut the beef into thin matchsticks, blot away the blood, and season with the specified beef marinade amounts.

   2. Cut the vegetables into matchsticks of similar length and thickness. You can also use ingredients like water dropwort (minari) and shiitake mushrooms.

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   3. Briefly blanch the rice cakes in boiling water until soft, then rinse in cold water and drain well.

   4. Season the rice cakes with yujang. Add 1 tsp soy sauce and 1 tsp toasted sesame oil, and toss gently by hand.

   This pre-seasons them for better flavor and keeps them from sticking together.

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   5. Add a little cooking oil to a heated pan and stir-fry the vegetables one by one.

   Add the onion with a little salt, stir-fry until translucent, and transfer to another plate.

   6. Stir-fry the king oyster mushrooms briefly with a little salt and transfer to a plate.

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   7.8. Stir-fry the green and red bell peppers with a little salt as well.

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   9. Stir-fry the carrots with a pinch of salt as well.

   10. Stir-fry the beef until fully cooked.

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    12

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    11. Here are all the stir-fried meat and vegetables.

    12. In a large bowl, combine the oiled rice cakes and all the ingredients, then toss with 1 tbsp regular soy sauce (jin-ganjang) and 0.5 tbsp toasted sesame oil.

    Since each ingredient was already seasoned separately, just a little seasoning is enough. Finish by sprinkling toasted sesame seeds.

Ppunwife's tips

• Coating the rice cakes with yujang pre-seasons them for better flavor and keeps them from sticking to each other.
• Even if it feels tedious, stir-frying each ingredient separately keeps them from getting mushy and makes the dish look neat and attractive.
• Tossed with egg garnish (jidan) or extra ingredients, this makes a wonderful centerpiece dish for guests or housewarmings.
• Be sure to add mushrooms to japchae; the chewy texture is truly wonderful.

FAQ

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