This conventional model of tteokbokki is mildly flavored with a soy sauce based mostly sauce. It’s barely candy and deliciously savory!
Gungjung tteokbokki (궁중떡볶이) is the normal model of tteokbokki. Gungjung means “royal court docket” in Korean. Not like right this moment’s red spicy version, this conventional model is mildly flavored with a soy sauce based mostly sauce. As such, it’s additionally known as ganjang tteokbokki (간장떡볶이). Ganjang is soy sauce.
This model of stir-fried rice desserts dates again to the Joseon Dynasty (1392-1910). Because the identify suggests, it was a part of the royal delicacies and thought to be a excessive class dish – an attention-grabbing distinction to the trendy spicy model which is just about road meals.
One story behind the origin of this royal dish is that it was impressed by japchae (stir-fried starch noodles with greens) and created to assist regain the King’s urge for food. The truth is, gungjung tteokbokki is often known as tteokjapchae (떡잡채) maybe as a result of it’s made in a similar way to japchae.
This deliciously colourful dish will likely be a terrific addition to your lunar New 12 months feast! You’ll be able to, after all, enjoyas a snack or a lightweight meal any time of 12 months.
The rice cake
Garaetteok (가래떡), a cylinder-shaped white rice cake, is utilized in varied methods in Korea. The skinny ones are lower quick for making tteokbokki, therefore the identify tteokbokki tteok (떡볶이떡). The thick kind is sliced into skinny oval shapes for making tteokguk (rice cake soup), which is the New 12 months soup.
Both one is okay for this recipe. If utilizing the thick kind, merely lower skinny (quartered lengthwise) and quick for this recipe.
You can even use thinly sliced oval form rice desserts (tteokguk tteok, 떡국떡) to make this dish.
This recipe makes use of beef however you should utilize pork or rooster in the event you like. Likewise, be at liberty to make use of any greens you need. Garlic chives, colourful bell peppers and spinach are all nice choices.
You may make this dish vegan or vegetarian by merely omitting the meat and growing the quantity of the mushrooms or different greens.
Ginkgo nuts and/or pine nuts are conventional garnishes, however completely non-compulsory.
Extra savory rice cake recipes
Gungjung Tteokbokki (Royal Courtroom Rice Cake)
Combine the sauce elements properly and put aside. Carry water to a boil in a medium dimension pot. Add the rice cake items. Boil till all of the items float to the highest. The time required will fluctuate relying on the situation of rice desserts. The rice desserts will likely be very mushy when cooked, however they are going to turn into more durable as they cool. Drain them out with a sieve. Don’t rinse. Combine with 2 tablespoons of the ready sauce. Put aside.
Thinly slice the meat into about 2-inch lengthy strips. Lower stems off the mushrooms and slice into skinny strips. Place the meat and mushrooms in a bowl, and blend in a tablespoon of the ready sauce. Marinate whereas making ready the opposite elements.
Lower the zucchini in half lengthwise after which thinly slice crosswise and barely diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and put aside for 10 – quarter-hour. Squeeze out extra liquid from the zucchini by hand. In a calmly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium excessive warmth, about 2 minutes. Add the scallion on the finish (not within the photograph). Switch to a bowl.
In the identical skillet, prepare dinner the meat and mushrooms over medium excessive warmth till the meat is cooked by way of, 1 to 2 minutes. Scale back the warmth to medium low. Add the rice desserts and stir fry for an additional minute or two. Flip the warmth off.
Add the rice desserts to the bowl with the greens, together with the non-compulsory ginkgo or pine nuts, and the remaining sauce. Toss properly to mix every little thing properly. Regulate the seasoning with extra soy sauce or sugar as crucial. Serve heat.
This gungjung tteokbokki was initially posted in January 2014. I’ve up to date it right here with new pictures and minor adjustments to the recipe.