{"id":3218,"date":"2013-02-24T05:41:58","date_gmt":"2013-02-24T13:41:58","guid":{"rendered":"https:\/\/kimchimari.com\/?p=3218"},"modified":"2023-08-30T16:18:26","modified_gmt":"2023-08-30T23:18:26","slug":"gungjung-tteokbokki-rice-cake-stir-fry-with-soy-sauce","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/gungjung-tteokbokki-rice-cake-stir-fry-with-soy-sauce\/","title":{"rendered":"Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)"},"content":{"rendered":"
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\"Gungjung
Gungjung tteokbokki rice cake stir fry (\uad81\uc911\ub5a1\ubf41\uc774)<\/figcaption><\/figure><\/div>\n\n\n

What is Gungjung Tteokbokki?<\/h2>\n\n\n\n

Gungjung Tteokbokki is a non-spicy Korean Rice Cake Stir Fried with Soy Sauce. Believe it or now, this version has been around much longer than the more common red spicy version<\/a>.\u00a0The word ‘Gungjung \uad81\uc911’ is pronounced more like Koongjoong and it means royal court<\/em>. So I guess we can also call this Korean Royal Court Rice Cakes.<\/p>\n\n\n\n

The Korean Royal Court Cuisine (\uad81\uc911\uc694\ub9ac Gungjung Yori) as we know it today are recipes passed down through generations of King’s chefs during the Joseon Dynasty (1392-1910) and only became available to everyone after the fall of the dynasty. There are separate cooking schools dedicated to teaching this cuisine but as you can imagine, it’s really not your everyday food..<\/p>\n\n\n\n

In contrast, the prevalent story for the very popular spicy rice cake (ddukbokki or tteokbokki)<\/a> is that it only came to existence in the 1950’s in the \uc2e0\ub2f9\ub3d9 (shindangdong) part of Seoul. Since then it probably has become the most popular snack for kids-although recently pizza and hamburgers have started to take over. <\/p>\n\n\n\n

But certainly, when I was a student, there was always a tteokbokki house near every school and we just could not go home without taking a tteokbokki break!<\/p>\n\n\n\n

And here are 2 Spicy Rice Cake (Tteokbokki) recipes if you want to try it!<\/p>\n\n\n

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\"tteokbokki<\/a><\/figure><\/div>\n\n\n

Get my STREET FOOD style Spicy Tteokbokki Recipe<\/a><\/strong><\/p>\n\n\n\n

If you are looking for the spicy tteokbokki that’s cooked at the table, you should check out my other Spicy Rice Cakes with Vegetables<\/a> recipe.<\/p>\n\n\n\n

Tteokbokki Memories<\/h3>\n\n\n\n

Eating tteokbokki after school…it was sooo good but also soooo spicy sometimes. As much as I loved eating the spicy version, I often had hard time with hot spicy foods when I was little. And even in high school, I had a hard time eating this spicy tteokbokki which not only had gochujang but also tons of black pepper!! <\/p>\n\n\n\n

It was almost painful to eat but my friends and I kept going back for more.. lol<\/p>\n\n\n\n

As a kid, I used to wash Baechoo Kimchi in water before I ate it. You would think that washing it with water makes it taste like nothing but it actually had plenty of flavor – still a little bit spicy, slightly sour, definitely salty and then that deep, can’t-really-describe-with-words unique taste of Kimchi. <\/p>\n\n\n\n

Mostly, this is how most Korean kids get used to eating spicy foods at an early age – by just tasting the watered down version first and then you want more..<\/p>\n\n\n\n

Because this Gungjung Tteokbokki dish is salty, savory and slightly sweet, it is a great dish that can balance the spiciness of many spicy Korean dishes. This non-spicy tteokbokki is great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.<\/p>\n\n\n\n

ABOut rice cakes<\/h3>\n\n\n\n

For Gunjung tteokbokki, you can either use tteokbokki tteok, thicker garaetteok<\/a> sliced into quartered batons and even tteokguk tteok (oval slices <\/a>for rice cake soup).<\/p>\n\n\n\n

INGREDIENTS and ADDITIONS<\/h3>\n\n\n\n

Seasoned beef is usually added but can be omitted if you want to make a vegan version. Best mushrooms to use are shitake and oyster but any mushrooms can be added.<\/p>\n\n\n\n

In addition to carrots and onions you can add napa cabbages, fish cakes and even zucchini!<\/p>\n\n\n\n

Gungjung Tteokbokki (Rice Cake Stir Fry with Soy Sauce)<\/strong><\/h2>\n\n\n\n

Servings: 2                                  Cooking Time: 25 – 30 min                                Difficulty: Medium<\/p>\n\n\n\n

Ingredients<\/strong><\/span><\/p>\n\n\n\n

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Step-by-Step Directions<\/span><\/strong><\/p>\n\n\n\n

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  1. If you have access to fresh rice cake, that’s great. If not, no matter, just defrost frozen rice cakes by soaking in cold water first for 10 min<\/strong>. or more.<\/li>\n\n\n\n
  2. Cook rice cakes in boiling water for 2-3 minutes<\/strong> until they are soft all the way through.<\/li>\n\n\n\n
  3. Drain. Do not rinse. While it’s still hot, add 1 T soy sauce and 1 T sesame oil. Toss. Set aside.<\/strong><\/strong>\n<\/li>\n<\/ol>\n\n\n
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    \"marinade
    marinade rice cake in soy sauce and sesame oil<\/figcaption><\/figure><\/div>\n\n\n
  4. Cut beef into thin strips (approx 1\/4 in), against the grain.<\/strong> This is probably the most time consuming part of this recipe. EASY TIP: cut bulgogi meat into smaller pieces instead. In Korea, markets sell pre-cut beef strips like so…nice, huh?\n<\/li>\n\n\n
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    \"beef
    beef cut in strips for Korean cooking<\/figcaption><\/figure><\/div>\n\n\n
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