Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
This non-spicy tteokbokki version called Gungjung Tteobokki is just as savory and delicious! The magic comes from the chewy Korean rice cakes infused with bulgogi and veggie flavors! A healthy quick eats that's sure to please many palettes, including the little ones!
Servings: 2 people
Calories:
Ingredients
- ½ cup marinated bulgogi Korean marinated beef (see note)
- 11 oz rice cake cylinder shaped
- 1 carrot small
- 1 stalk green onion
- ½ cup water
Seasonings
- ½ Tbsp Korean soy sauce
- ½ Tbsp sesame oil
- ½ tsp sesame seeds
- ½ tsp sugar
Instructions
- Soak refrigerated/frozen rice cake in cold water for about 10-15min. If using fresh rice cake, omit this step.
- Peel and julienne carrot. Chop green onion. Set aside.
- Have a non-stick skillet ready. Heat pan on medium high heat. Cook bulgogi meat for about 2mins, or until no longer pink. Add carrot and stir fry for about 30seconds.
- Add rice cake and water. Bring to boil and cook for about 2mins stirring occasionally. Bring the heat down to medium and add soy sauce, black pepper, sugar and sesame oil and cook for about 3-4mins, stirring frequently until rice cake is soft.
- Turn off heat and add black pepper, green onion, and sesame seeds.
Video
Notes
The marinated bulgogi I used for this recipe can be found here: Korean Beef Bulgogi.
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