Gungjung tteokbokki, a traditional non-spicy Korean rice cake stir-fry, was a favorite in royal courts. This quick, easy recipe uses rice cakes, vegetables, and beef in a mild soy sauce to capture ancient Korean flavors in just 20 minutes.
Does tteokbokki always need to be spicy? Some might wonder. The answer is no!
There are many kinds of tteokbokki out there, and one special kind is Gungjung Tteokbokki. This version is tasty and not spicy at all, offering a nice change from the usual spicy ones.
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What Makes Gungjung Tteokbokki Different From Typical Tteokbokki?
Gungjung tteokbokki (궁중떡볶이) is a traditional, non-spicy variant of the popular Korean dish tteokbokki. The term “gungjung” translates to “royal court” in Korean.
Unlike the classic red tteokbokki that packs a spicy punch with gochujang (Korean red chili paste), this version offers a milder, savory taste with its soy sauce-based sauce. Known also as ganjang tteokbokki (간장떡볶이), where “ganjang” stands for soy sauce, it serves as a delicious alternative for those seeking non-spicy tteokbokki.
The origin of this royal dish dates back to the Joseon Dynasty era (1392-1910). Gungjung tteokbokki was a refined dish enjoyed at royal banquets, a stark contrast to the modern spicy version that’s become a street food staple.
Perfect for kids and adults who like their food less spicy or not spicy at all, these Korean royal court rice cakes are great for special events like the Lunar New Year or as a filling snack any time. They bring a bit of Korean royal flavor to your meals.
Ingredients List
This recipe is highly adaptable, letting you use whatever ingredients you have.
- Rice Cake: Non-spicy tteokbokki stir-fry typically uses thin garaetteok, cylinder-shaped white rice cakes preferred for their size.
- The thick version, often sliced into oval disks for tteokguk (rice cake soup) during Korean New Year, can also be used in this recipe.
- Protein: Thinly sliced beef, like bulgogiis common in this dish, and leftover marinated bulgogi works well. Ground beef is a good substitute.
- For a plant-based option, tofu or more mushrooms can enrich the dish, making it suitable for vegan or vegetarian diets.
- Vegetables: Onions and sweet bell peppers add crunch and color to the dish, but other stir-fry vegetables like zucchini, carrots, spinach, garlic chives, and cabbage can also be used to enhance the flavor and nutritional value.
- Savory Additions: All you need are basic pantry staples like soy sauce, honey, garlic, black pepper, and sesame oil. These ingredients form a rich, savory sauce that enhances the dish’s famous flavor.
How to make Gungjung Tteokbokki (Non-Spicy Tteokbokki)
Mix beef slices with soy sauce, garlic, sugar, and pepper in a mixing bowl. Toss them together well and set aside to marinate. Combine the non-spicy tteokbokki sauce ingredients in a bowl and set aside.
Bring a pot of water to a boil. Add the rice cakes and boil for 2 minutes until they’re soft and tender. Drain them and transfer to a mixing bowl. Toss them with 1 tablespoon of oil to coat.
Heat a skillet over medium-high heat. Melt butter in it, then add the marinated beef. Stir-fry for about 1 minute and add the onion and peppers. Continue stir-frying for another minute. Then, add shiitake mushrooms and cook until they are soft.
My cooking tip: I use a little bit of butter instead of oil when stir-frying the beef and veggies. It adds a subtle savory note. Give it a try; you might find you prefer it. If not, simply switch back to using oil.
Add the oiled rice cakes to the skillet. Toss everything well. Drizzle the sauce over the rice cake mixture and continue stir-frying until everything is evenly coated, making sure the rice cakes don’t stick to the pan.
Turn off the heat and finish by drizzling sesame oil over the top. Garnish with toasted sesame seeds or chopped green onions if you desire. Serve immediately.
Leftovers
Like most stir-fry dishes, it’s best to enjoy this dish fresh. However, if you have leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, simply stir-fry again with a little bit of oil or microwave until hot.
If you’re looking for more Korean rice cake recipes, consider trying spicy pan-fried rice cakes and vegetable rice cake stir-fry for delicious alternatives. Rose tteokbokkiwith its creamy rose sauce, offers another delightful Korean fusion flavor.
Non-Spicy Gungjung Tteokbokki (Royal Court Rice Cake)
Gungjung tteokbokki, a traditional non-spicy Korean rice cake stir-fry, was a favorite in royal courts. This quick, easy recipe uses rice cakes, vegetables, and beef in a mild soy sauce to capture ancient Korean flavors in just 20 minutes.
- 1 lb rice cakes, tteokbokki tteok (about 2-inch long)
- 1 tbsp oil
- 1/3 lb beef sirloin or rib eye, very thinly sliced or use bulgogi beef
- 1/2 small onion, thinly sliced
- 1/2 each red and green bell peppers, thinly sliced
- 3-4 shiitake mushroom, thinly sliced
- 1 tbsp butter
- 2 tsp toasted sesame seeds, to garnish, optional
For beef marinade
- 2 tsp I am willow
- 1 tsp minced garlic
- 1 tsp sugar
- 1/4 tsp black pepper
For non-spicy tteokbokki sauce
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To marinade beef, mix beef slices with soy sauce, garlic, sugar, and pepper in a mixing bowl. Toss them together well and set aside to marinate. Combine the non-spicy tteokbokki sauce ingredients in a bowl and set aside.
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Bring a pot of water to a boil. Add the rice cakes and boil for 2 minutes until they’re soft and tender. Drain them and transfer to a mixing bowl. Toss them with 1 tablespoon of oil to coat.
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Heat a skillet over medium-high heat. Melt butter in it, then add the marinated beef. Stir-fry for about 1 minute and add the onion and peppers. Continue stir-frying for another minute. Then, add shiitake mushrooms and cook until they are softened.
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Add the oiled rice cakes to the skillet. Toss everything well. Drizzle the sauce over the rice cake mixture and continue stir-frying until everything is evenly coated, making sure the rice cakes don’t stick to the pan.
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Turn off the heat and finish by drizzling sesame oil over the top. Garnish with toasted sesame seeds or chopped green onions. Serve immediately.
For vegans or vegetarians, easily substitute beef with tofu or add extra mushrooms like shiitake or enoki for more flavor.
Calories: 611kcal, Carbohydrates: 101g, Protein: 19g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 600mg, Potassium: 522mg, Fiber: 6g, Sugar: 8g, Vitamin A: 17IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 3mg
