Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
Chewy rice cakes, tender beef, and fresh vegetables stir-fried in a savory soy-based sauce. Gungjung Tteokbokki is a non-spicy royal court variation that’s hearty, subtly sweet, and packed with umami — perfect for both snacking and main meals.
Ingredients
Main ingredients
- 1 lb Rice cake for tteokbokki
- 1 tablespoon Soy sauce for rice cake seasoning
- 1 tablespoon Sesame oil for rice cake seasoning
- 0.5 lb Beef chuck, sirloin, or bottom round, cut into thin strips
- 1.5 tablespoon Soy sauce for beef marinade
- 1 tablespoon Rice wine
- 1 tablespoon Sesame oil for beef marinade
- 1 teaspoon Sugar
- 1 tablespoon Honey
- 2 cloves Garlic minced
- 4 oz Oyster mushrooms torn into strips
- 0.5 Yellow onion sliced
- 1 small Carrot sliced diagonally
- 2 Green onions or ½ Korean leek, cut into chunks
- Honey swirl before serving (optional)
- Sesame oil swirl before serving (optional)
- Sesame seeds for garnish
Instructions
Instructions
- Soak rice cakes in cold water for 10 minutes if frozen.
- Boil rice cakes for 2-3 minutes until soft. Drain and do not rinse.
- Toss hot rice cakes in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Set aside.
- Cut beef into thin strips about ¼ inch thick against the grain.
- Combine soy sauce, rice wine, sesame oil, sugar, honey, garlic. Marinate beef in the sauce.
- Prep vegetables: tear mushrooms, slice carrot and onion, chop green onions or leeks.
- Heat pan, sauté beef for 2–3 minutes until browning.
- Add carrots, onion, mushrooms; sauté 2–3 minutes more.
- Add rice cakes and green onions/leeks. Stir-fry 5–6 minutes until everything is evenly coated.
- Swirl in honey and sesame oil before serving.
- Sprinkle sesame seeds on top for garnish.
- Serve warm and enjoy!
Notes
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat gently with water for best texture.