Gungjung Tteokbokki Recipe
Gungjung tteokbokki is a Korean rice cake stir fry made with thinly sliced beef, chewy rice cakes, and colorful vegetables, all coated in a savory soy sauce. Unlike the spicy red tteokbokki you see at street food stalls, this version is completely non-spicy with a rich, slightly sweet flavor that the whole family can actually enjoy together. It comes together in about 25 minutes in a single skillet, and I make it on repeat for my family because even my pickiest eaters clean their plates.
Servings: 4 servings
Ingredients
- 8 oz ribeye thinly sliced into strips
- 1 lb rice cakes
- 1 tbsp avocado oil or any neutral flavored oil
- 1 onion thinly sliced
- 1 carrot cut into matchsticks
- 1 red bell pepper thinly sliced
- 4 oz shiitake mushrooms sliced
- Chopped green onion and sesame seeds for garnish
Beef Marinade
- 2 tbsp tamari sauce or soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 4 garlic cloves minced
- 1/4 tsp ground black pepper
Tteokbokki Sauce
- 1/4 cup water
- 2 tbsp tamari sauce or soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
Instructions
- Combine ribeye with all the beef marinade ingredients in a bowl and place in the fridge until ready to cook.8 oz ribeye, 2 tbsp tamari sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 4 garlic cloves, 1/4 tsp ground black pepper
- Soak rice cakes for 10 minutes hot water, and separate them. Drain. In a separate bow,l mix tteokbokki sauce ingredients and set aside.1 lb rice cakes, 1/4 cup water, 2 tbsp tamari sauce, 2 tsp sugar, 1 tsp sesame oil
- Heat avocado oil in a large skillet over medium high heat. Add onions and beef, and cook stirring until the beef is lightly browned.1 tbsp avocado oil, 1 onion
- Add carrot, bell pepper, mushrooms, rice cakes, and the tteokbokki sauce, and simmer stirring for 3-4 minutes.1 carrot, 1 red bell pepper, 4 oz shiitake mushrooms
- Taste to adjust seasoning. Remove from heat and serve, garnished with green onions and sesame seeds.Chopped green onion and sesame seeds
Video
Notes
- Separate the rice cakes before they hit the pan. Rice cakes stick together when stored, and a clump in the pan means the ones in the center won't cook evenly or absorb the sauce properly. Thirty seconds of pulling them apart by hand after soaking makes a real difference.
- Use a large skillet and keep the heat up. If the pan is too small, the rice cakes steam each other instead of getting that glossy, sauce-coated exterior. A 12-inch skillet gives everything enough room to move. And when you add the sauce, keep the heat at medium-high so it reduces and clings to the rice cakes instead of sitting at the bottom of the pan.
- Watch the beef carefully in Step 3. You're looking for it to just lose its pink color on the outside, since it finishes cooking with the rice cakes in the next step. If it's fully cooked through before you add the rice cakes, it'll be chewy by the time the dish is done.
- Taste the sauce before it goes in. Tamari/soy sauce brands vary in saltiness more than you'd think. If the sauce tastes very salty, add a splash more water. If it tastes flat, a small pinch of sugar fixes it quickly. Use low-sodium variations if needed.
Nutrition
Serving: 1serving - makes 4 | Calories: 495kcal | Carbohydrates: 72g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 1397mg | Potassium: 473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3489IU | Vitamin C: 42mg | Calcium: 29mg | Iron: 2mg