Best Gungjung Tteokbokki Recipes
GUNGJUNG TTEOKBOKKI
Non-spicy tteokbokki. Garnish with sesame seeds.
Provided by harukamiku
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Defrost frozen rice cakes for 10 minutes in cold water.
- Bring a pot of water to a boil. Add rice cakes and boil until softened, 2 to 3 minutes. Drain; do not rinse. Mix in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Set aside.
- Heat oil in a large frying pan over medium heat. Fry tofu in the hot oil until lightly browned, 3 to 5 minutes.
- Combine remaining 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, rice wine, garlic, and black pepper in a container. Marinate tofu in the mixture.
- Cut carrot lengthwise; slice diagonally into thin strips. Cut green onions into 2-inch lengths. Quarter each piece.
- Heat the same pan over medium-high heat. Add onion, carrot, and tofu without marinade. Saute until onion and carrot start to soften, 3 to 5 minutes. Add rice cakes and stir-fry for 5 to 6 minutes. Stir in as much marinade as desired. Add green onions. Swirl 1 teaspoon honey and 1/2 teaspoon sesame oil on top.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 78.7 g, Fat 14.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 1142.4 mg, Sugar 7.8 g
GUNGJUNG TTEOKBOKKI (KOREAN ROYAL COURT RICE CAKES)
This savory-sweet rice cake dish is similar to the tteokbokki that was served in the Korean royal court during the Joseon Dynasty. Its spicy gochujang-rich younger cousin is better-known, but this milder version was created before the introduction of chile peppers to Korean cuisine. Gungjung tteokbokki has a complex sauce of roasted sesame oil, soy sauce and aromatics. Beef, vegetables and chewy-tender rice cakes, which are sold in the refrigerated section of Korean markets, are simmered with the sauce until it reduces to a velvety glaze. For a vegetarian meal, simply omit the beef. (The mushrooms add plenty of meaty flavor.) Mung bean sprouts add texture, but they can be left out, if you can't find them.
Provided by Kay Chun
Categories dinner, lunch, one pot, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
- Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
- Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
- In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
- Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
- Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
- Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.
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