Gungjung Tteokbokki (궁중떡볶이)  open the window of AOD


Main Ingredients :
(Serves 2)
300 g garaetteok or long white rice cake, 50 g carrot, 50 g summer squash, 50 g onion, 2 brown oak mushrooms, 3 small green onions, 3 chestnuts, 4 jujubes, 2 eggs, 1 tsp pine nuts, 1 tsp sesame seeds
-Garaetteok-seasoning spices: 1 tsp soy sauce and 1 tsp sesame oil
-Beef-seasoning spices: 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1/4 tsp ground pepper.

Spices :
Gungjung tteokbokki-seasoning sauce: 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp sesame oil, 1 tbsp cooking oil, 1/2 cup water, 1/2 tsp minced garlic, 1/8 tsp ground pepper
Gungjung tteokbokki, or royal-style tteokbokki, is made with garaetteok, or long white rice cake bars. Locals usually make garaetteok to cook dishes such as tteokguk, which is enjoyed on Lunar New Year’s Day. Tteokbokki was developed as a way to cook and consume the hardened garaetteok. Rice cakes made with high-quality rice prepared as gungjung tteokbokki to serve the king. Unlike spicy tteokbokki simmered in red pepper paste, gungjung tteokbokki is a nutritious and premium soy-sauce-flavored dish mixed with various ingredients including chestnut, jujube, and pine nuts. The spicy tteokbokki flavored with red pepper paste is enjoyed by regular people. It was developed in Sindang-dong, Seoul, in the 1950s.

Direction :

Cut garaetteok into 5 cm-long pieces an quarter them lengthwise. Blanch in boiling water with 1 tsp of salt.

Flavor the softened rice cake pieces with soy sauce and sesame oil.

Remove blood from beef, cut into 1 cm by 5 cm strips, season, and stir-fry in a frying pan.

Cut small green onions into 5 cm-long pieces. Likewise cut the other ingredients – carrot, summer squash, brown oak mushroom, onion – and blanch them separately in boiling water. Pan-fry egg white and yolk separately and cut into rectangles like other ingredients.

Slice the chestnut according to shape.

Cut the jujubes while turning to seed them. Cut into 1 cm pieces.

Bring seasoning sauce to a boil in a round pan. First add flavored rice cake pieces; then other ingredients except for the small green onion strips and egg garnish. Turn off the heat and add small green onions and egg strips.

Sprinkle with pine nuts and sesame seeds. Serve on a plate.

☑ Other ingredients should be cut and prepared in a similar shape and size of the quartered 5 cm-long garaetteok pieces.
☑ It’s easier to cut slightly hardened rice cakes.
☑ Blanch the sliced rice cake pieces in boiling water; flavor them with soy sauce and sesame oil to keep them from sticking.
☑ Other ingredients should to blanched prior to cooking to shorten cooking time and to retain the shape and taste of the vegetables with different cooking times.
☑ Pan-fried eggs called egg jidan should be slightly thicker.
☑ Boil the seasoning sauce and add rice cake pieces while on high heat. Add other ingredients later.
☑ Small green onions and egg strips are added in the last step; mix gently.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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