Gungjung Tteokbokki

(Royal Court Rice Cake)

This traditional version of tteokbokki is mildly flavored with a soy sauce based sauce. It’s slightly sweet and deliciously savory!

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Mix the sauce ingredients well and set aside. Bring water to a boil in a medium size pot. Add the rice cake pieces. Boil until all the pieces float to the top. The rice cakes will be very soft when cooked, but they will become harder as they cool. Mix with 2 tablespoons of the prepared sauce.

1

Thinly slice the beef into long strips. Cut stems off the mushrooms and slice. Place the beef and mushrooms in a bowl, and mix in a tablespoon of the prepared sauce. Marinate.

2

Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set aside. Squeeze out excess liquid. In a lightly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium high heat. Add the scallion.

3

In the same skillet, cook the beef and mushrooms over medium high heat until the meat is cooked through. Reduce the heat to medium low. Add the rice cakes and stir fry.

4

Add the rice cakes to the bowl with the vegetables, along with the optional ginkgo or pine nuts, and the remaining sauce. Toss well to combine everything well. Adjust the seasoning.

5

Enjoy!

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