Gungjung Tteokbokki
Gungjung Tteokbokki
Gungjung Tteokbokki translates to royal court rice cakes. Typically you see rice cakes in a spicy gochujang sauce, which in Korea is considered street food. This version of rice cakes is sautéed in soy sauce with vegetables and is seen as high class food. It is usually prepared with thinly sliced beef that’s sautéed with the mushrooms. I made this dish vegan and replaced the beef with more mushrooms.
Ingredients
- 16 oz korean rice cakes
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 medium green zucchini large julienne cut
- 1 medium carrot large julienne cut
- 1/2 small yellow onion sliced
- 3 green onion cut into 2” pieces
- 4 oz button mushrooms sliced
Sauce
- 2 tbsp soy sauce
- 2 tsp mirin
- 1 tbsp sugar
- 2 tsp garlic minced
- 1/4 tsp black pepper
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Bring a pot of water to boil. Add in the rice cakes. Cook until they float to the top. Strain in a colander, but don’t rinse.
- Put in a bowl with the soy sauce and sesame oil. Set aside.
- Mix together the sauce ingredients.
- Add 1 tbsp of the sauce to the mushrooms. Let marinate when you are chopping the other vegetables.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the carrots, zucchini, onions, and green onions. Add the salt. Sauté for just 2 minutes. Remove and put in a bowl.
- In the same pan, sauté the mushrooms for 2 minutes.
- Add in the rice cakes. Sauté for 2 minutes.
- Stir in the sauce.
- Stir in the vegetables. Sauté for another 2 minutes.
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