Easy Gungjung Tteokbokki Recipe 

🥢 Introduction

When most people think of tteokbokki, they picture the spicy, bright red street food that’s loved all over Korea. But did you know that the original version wasn’t spicy at all?

Gungjung Tteokbokki (궁중떡볶이), also known as Korean Royal Court Tteokbokki, dates back to the Joseon Dynasty. As its name suggests, it was once served in the royal palace, long before gochujang became the main ingredient in modern tteokbokki. Instead of a spicy sauce, this traditional dish is seasoned with soy sauce, creating a savory flavor that lets the rice cakes, beef, and vegetables shine.

What I love most about Gungjung Tteokbokki is how simple and comforting it is. The chewy rice cakes soak up the rich soy sauce, while the beef and mushrooms add plenty of umami. It’s satisfying without being heavy, making it a great meal for both busy weeknights and special occasions.

This recipe comes together in under 30 minutes with just a few everyday ingredients. If you’ve been wanting to try a traditional Korean recipe that’s easy to make and not spicy, this Gungjung Tteokbokki is a great place to start.

🛒Ingredients

Main Ingredients
✓ 150g Korean rice cakes (tteok)
✓ 100g thinly sliced beef
✓ ½ onion (about 80g), sliced
✓ 20g carrot, julienned
✓ 2 shiitake mushrooms, sliced
✓ 1 green onion, chopped
✓ 1 tsp sesame oil
✓ Sesame seeds, for garnish

Sauce
✓ 2 tbsp soy sauce
✓ 2 tsp sugar
✓ ½ tsp oyster sauce
✓ ½ tbsp minced garlic
✓ 100ml water
✓ Black pepper, to taste

🍳 Instructions

Step 1. Cook the beef

Heat a pan over medium-high heat and cook 100g of thinly sliced beef until it’s almost done. I used beef belly, but ribeye or sirloin work just as well. If the beef releases a lot of fat, pour off most of it, leaving about 1 tablespoon in the pan.

Step 2. Add the vegetables

Add ½ sliced onion, 20g julienned carrot, and 2 sliced shiitake mushrooms. Cook for about 2 minutes, stirring occasionally, until the onion begins to soften.

Step 3. Make the sauce

Pour in 2 tbsp soy sauce, 2 tsp sugar, ½ tsp oyster sauce, ½ tbsp minced garlic, 100ml water, and a little black pepper. Stir everything together and let it simmer for about 1 minute.

Step 4. Add the rice cakes

Add 150g Korean rice cakes and stir gently to coat them in the sauce. Cook for 3–4 minutes, stirring occasionally, until the rice cakes are soft and the sauce has slightly thickened.

Step 5. Finish and serve

Turn off the heat. Drizzle with 1 tsp sesame oil, then top with 1 chopped green onion and sesame seeds. Serve immediately while it’s still warm.

🍽️ Serving Tips

Gungjung Tteokbokki is best enjoyed as soon as it’s cooked, while the rice cakes are still soft and chewy. Serve it with steamed rice and a few Korean side dishes for a simple yet satisfying meal. If you have leftovers, reheat them in a pan with a splash of water over low heat until the rice cakes become soft again.

❓ FAQ

Q. Can I use frozen rice cakes?
A. Yes. If you’re using frozen rice cakes, soak them in lukewarm water for 5–10 minutes before cooking so they soften more evenly.

Q. What cut of beef works best?
A. Beef belly gives this dish the richest flavor, but thinly sliced ribeye or sirloin are also great choices. Lean cuts like eye of round can become a little dry, so they’re not recommended.

Q. I don’t like the flavor of shiitake mushrooms. Can I leave them out?
A. Yes. You can simply omit them or replace them with white button mushrooms, oyster mushrooms, or your favorite mushrooms. The dish will still be delicious.

Q. What type of rice cakes should I use?
A. Both wheat rice cakes and rice rice cakes work well for this recipe. I used wheat rice cakes because they stay soft and chewy longer, but rice cakes have a firmer, chewier texture and are equally delicious.

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🇰🇷 First time cooking Korean food?

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👉 Read: 8 Essential Korean Ingredients Every Beginner Needs

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