Gungjung Tteokbokki Food

GUNGJUNG TTEOKBOKKI (KOREAN ROYAL COURT RICE CAKES)

Gungjung Tteokbokki (Korean Royal Court Rice Cakes) image

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

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup finely chopped scallions
1/2 teaspoon roasted sesame oil
4 ounces beef rib-eye or sirloin steak
1 pound 2-inch-long cylindrical rice cakes
2 tablespoons safflower or canola oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
4 ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch-thick
1 red bell pepper, seeded and sliced 1/4-inch-thick
1 cup mung bean sprouts
Toasted sesame seeds, for garnish

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.

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Spicy Korean Rice Cakes (Tteokbokki) image

This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.

Provided by Julia Moskin

Categories dinner, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

Steps:

Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
Mix in scallions and serve hot, sprinkled with sesame seeds.

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