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Korean Royal Court Stir-Fried Rice Cake, Gungjung Tteokbokki

Korean Non-Spicy Tteokbokki with Beef
Course: Appetizer, lunch, Snack
Cuisine: Korean
Servings: 2 people
Calories:
Author: Seasoned by Jin

Ingredients

  • 1 dry kelp 2"x3"
  • 1 cup cold water to soak kelp and use for cooking later
  • 16 pc korean rice cake soak in cold water
  • 1 cup broccoli chopped small
  • tsp sea salt for steaming broccoli
  • ½ cup water for steaming broccoli
  • tbsp sesame oil
  • 1 tbsp garlic minced
  • 2 tbsp scallion chopped
  • 4 oz beef loin flap meat cut, finely chopped or Sirloin Tip
  • 1 tbsp sake
  • 1 pc red mini sweet pepper julienned
  • ½ small carrot julienned
  • ¼ cup edamamme cooked & peeled
  • 1 pinch sesame seeds
  • 1 drizzle sesame oil optional

soy sauce marinade

  • 2 tbsp Korean soy sauce
  • 1 tbsp corn syrup
  • 1 tsp sugar
  • 1 pinch pepper

Instructions

  • Soak dry kelp in 1 cup of cold water for 15 min. Save water to use for cooking. Discard kelp.
  • Soak rice cake in cold water for 10-15min. Discard water.
  • Into a pan, add water, broccoli and salt. Close lid and simmer until broccoli is slightly undercooked. Set broccoli aside for later. Discard water.
  • Bring the same pan back and set to medium high heat. Add sesame oil, garlic and spring onion. Stir fry until fragrant.
  • Set temp to high heat and add meat to the pan. Stir fry meat, when half way done, add sake. When meat is almost done, add rice cakes, kelp water (½ to ⅔ cup) and soy sauce marinade. Set heat to medium. Stir fry for 1-2min.
  • Add vegetables and stir fry until rice cake is soft. Add more kelp water if needed to avoid sticking to the pan.
  • Turn off heat. Drizzle with sesame oil (optional) and sprinkle sesame seeds.
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