Royal Court Tteokbokki (Gungjung Tteokbokki)
- Korean Food Addict
- Nov 28, 2025
Royal Court Tteokbokki (Gungjung Tteokbokki)
Royal Court Tteokbokki, known as Gungjung Tteokbokki in Korean, is an elegant rice cake dish that was enjoyed in the royal court of the Joseon Dynasty. Unlike the popular spicy red tteokbokki, this sophisticated version features a savory soy sauce-based seasoning with tender beef and an array of colorful vegetables. It's mild yet deeply flavorful, with the umami from the meat and vegetables permeating every chewy rice cake.
History of Royal Court Tteokbokki
The history of Royal Court Tteokbokki dates back to the Joseon Dynasty. Originally, tteokbokki (炒餅, meaning "stir-fried rice cakes") was a refined dish served in the royal palace, made by stir-frying rice cakes in a soy sauce-based seasoning. Records of this soy sauce-style tteokbokki can be found in historical texts such as the Annals of the Joseon Dynasty and traditional Korean cookbooks. The spicy red tteokbokki with gochujang that most people know today only became popular after the 1950s—making this royal version the original tteokbokki.
Royal Court vs Regular Tteokbokki
The key difference between royal court tteokbokki and regular tteokbokki lies in the seasoning. Regular tteokbokki uses gochujang and gochugaru for its signature red, spicy flavor, while royal court tteokbokki relies on soy sauce for a mild, sweet-savory taste. Royal court tteokbokki also includes beef and various vegetables, making it more nutritionally balanced and visually appealing with its colorful presentation.
Cooking Tips
The secrets to perfect Royal Court Tteokbokki are proper ingredient preparation and heat control. Cut all ingredients into similar sizes for even cooking and easy eating. Stir-fry the beef quickly over high heat to sear the outside while keeping the inside moist. Blanching the rice cakes first makes them soft, and tossing them in sesame oil prevents sticking during cooking. Add the vegetables at the end and stir-fry briefly to maintain their crisp texture.
Serving Suggestions
Royal Court Tteokbokki is wonderful on its own, but a few additions can elevate it further. Topping with julienned egg crepe (jidan) adds beautiful color and extra nutrition. Sprinkling with pine nuts brings a lovely nutty aroma, and adding ginkgo nuts gives it a special autumnal touch. This is an impressive dish suitable for entertaining guests—a true taste of Korean royal heritage.
Instructions:
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Prepare the Rice Cakes
- Cut 300g of garaetteok (cylinder rice cakes) diagonally into 5cm pieces.
- Blanch the rice cakes in boiling water for 30 seconds, then rinse in cold water and drain.
- Toss with a little sesame oil to prevent sticking.
- Prepare the Rice Cakes
- Cut 300g of garaetteok (cylinder rice cakes) diagonally into 5cm pieces.
- Blanch the rice cakes in boiling water for 30 seconds, then rinse in cold water and drain.
- Toss with a little sesame oil to prevent sticking.
- Prepare the Beef
- Cut 150g of beef into thin 5cm strips.
- Marinate with 1 tbsp soy sauce, 1/2 tbsp minced garlic, 1 tsp sesame oil, and a pinch of black pepper.
- Let it marinate for 10 minutes.
- Prepare the Vegetables
- Cut 1/2 carrot into 5cm thin strips.
- Slice 1/2 onion into strips.
- Slice 3 shiitake mushrooms, and diagonally cut 1 green onion.
- Cut 1/4 each of green and red bell peppers into strips for color.
- Make the Sauce
- Mix together 3 tbsp soy sauce, 1.5 tbsp sugar, and 4 tbsp water.
- Add 1/2 tbsp minced garlic and 1 tbsp sesame oil.
- Season with a pinch of black pepper and mix well.
- Stir-fry the Beef
- Heat a pan with cooking oil and add the marinated beef.
- Stir-fry quickly over high heat to sear the outside.
- When the beef is about 80% cooked, set it aside.
- Stir-fry the Vegetables
- In the same pan, add the carrots first and stir-fry for 1 minute.
- Add the onion and shiitake mushrooms and stir-fry together.
- When the vegetables are slightly softened, add half of the sauce and stir-fry.
- Combine with Rice Cakes
- Add the prepared rice cakes to the pan and pour in the remaining sauce.
- Stir-fry over medium heat for 2-3 minutes to let the rice cakes absorb the sauce.
- Return the beef to the pan and stir-fry together.
- Finish and Serve
- Add the bell peppers and green onion, stir-fry briefly to keep them crisp.
- Drizzle with sesame oil for a glossy finish.
- Sprinkle with sesame seeds and serve on a plate.
Recipe Notes:
- Royal court tteokbokki is a non-spicy dish that doesn't use gochujang (red pepper paste).
- If garaetteok is unavailable, use any cylindrical rice cakes or sliced rice cakes.
- Use thinly sliced bulgogi beef for the most tender result.
- Feel free to add zucchini or oyster mushrooms based on preference.
- For an elegant presentation, top with julienned egg crepe (jidan).
- Sprinkling pine nuts adds a nutty flavor worthy of royal cuisine.
- Adjust the sugar in the sauce according to your taste.
- Coating the rice cakes with sesame oil prevents them from sticking during cooking.
Ingredients:
Serving size
Main Ingredients
- 300 g garaetteok (cylinder rice cakes)
- 150 g beef (bulgogi cut)
- 3 shiitake mushrooms
- 1/2 carrot
- 1/2 onion
- 1 green onion
- 1/4 green bell pepper
- 1/4 red bell pepper
Beef Marinade
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 tsp sesame oil
- pinch of black pepper
Sauce
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 4 tbsp water
- 1/2 tbsp minced garlic
- 1 tbsp sesame oil
- pinch of black pepper
Others
- 1 tbsp cooking oil
- sesame seeds for garnish