Gungjung Tteokbokki (Royal Court Stir-fried Rice Cakes)
Ingredients for 2 servings:
- 4 pieces seasoned beef ribs (8 bone-in pieces)
- 1/3 onion, sliced
- 2 shiitake mushrooms, sliced
- Green onions, chopped
- Green and red bell peppers, julienned
- Carrot, julienned
- 1 fish cake, sliced (optional)
- 25 Tteokbokki rice cakes
- 1 ladle of sauce (to taste)
- 1 tablespoon soy sauce (add more if the seasoning is light)
- 0.5 tablespoon corn syrup (add more if the seasoning is light)
- Water, as needed
Instructions:
- Begin by preparing the vegetables: julienne the bell peppers and carrots, slice the onions, mushrooms, and green onions, and cut the fish cake if you’re using it.
- For the beef ribs, ensure they are seasoned to your preference. If they are not pre-seasoned, you can marinate them with soy sauce, garlic, a bit of sugar, and black pepper.
- In a large pan or wok, heat a bit of oil over medium-high heat. Add the beef ribs and cook until they’re browned and nearly cooked through. Then, add the shiitake mushrooms and onions, sautéing until they are soft.
- Add the rice cakes to the pan. If they are fresh, they will take less time to cook; if they’re frozen, make sure to thaw them first. Stir-fry until they begin to soften.
- In a bowl, mix the soy sauce, corn syrup, and a ladle of your preferred sauce (this could be a blend of soy sauce, a bit of sugar, minced garlic, and some beef stock for flavor). Adjust the taste as needed.
- Pour the sauce mixture into the pan, stirring to coat all the ingredients evenly. Add a bit of water if the mixture is too dry. The sauce should be savory with a hint of sweetness.
- Continue to stir-fry until everything is well-coated with the sauce and the rice cakes are chewy and tender. If you’re using the fish cake, add it now and let it absorb the flavors for a minute or two.
- Towards the end, add the julienned bell peppers and carrots. Stir-fry for an additional minute to keep the vegetables crisp.
- Once everything is heated through and the vegetables are cooked to your liking, sprinkle over the chopped green onions, and give it a final stir.
- Serve hot, garnished with more green onions or sesame seeds if desired.
Tips:
- The consistency of the sauce can be adjusted according to the number of vegetables or rice cakes.
- If using fish cakes, be mindful that they absorb liquid; you may need to adjust the amount of water and seasoning.
- Drizzling the grilled meat with sauce ensures that the seasoning is not diluted. Enjoy the balance of sweet, savory, and umami flavors with this traditional Korean dish.
This dish is a delightful combination of chewy rice cakes, crisp vegetables, and savory beef that’s perfect for a filling meal or a shared dish at gatherings.