Easy Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
Jan 11, 2023 • Updated Aug 21, 2023
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A nod to the royal cuisine of the past, Gungjung Tteokbokki is a non-spicy Korean rice cake dish that has a sweet and savory broth and is packed with vegetables. This version is completely vegan and gluten-free!
What is Gungjung Tteokbokki
Gungjung Tteokbokki is a Korean dish that is a variation of the popular Tteokbokki, which is a spicy rice cake dish. Gungjung Tteokbokki, also known as Royal Tteokbokki, is a non-spicy version that the royal court in Korea traditionally enjoyed. It is believed to have originated during the Joseon Dynasty in Korea and was part of the royal cuisine of that time.
The dish is made with cylindrical rice cakes called tteok, which are stir-fried with various ingredients in a savory soy-based sauce. The sauce typically includes soy sauce, sesame oil, garlic, and other seasonings.
Known for its rich and savory flavors, gungjung tteokbokki incorporates vegetables and mushrooms, and some modern interpretations also include beef, chicken, or seafood. However, as you probably guessed, my version is completely plant-based and vegan!
What Makes This Recipe Great
It’s your girl coming through with yet another delicious veganized version of popular and beloved Korean food! Today we’re making the refined and elegant Gungjung Tteokbokki!
If you’re familiar with my vegan tteokbokki recipe, you know this dish is a sweet and spicy rice cake dish made with vegetables and a sweet and spicy gochujang-based sauce. This version features rice cakes and veggies and a comforting sauce sans any spice, making it a non-spicy tteokbokki dish.
The dish has a sweet and savory soy sauce based sauce and is packed with vegetables like zucchini, shiitake mushrooms, onion, carrot, and green onion. It’s cozy, comforting, and delish!
Ingredient Notes
You can source many of these ingredients from your local Asian market or grocery store. You can also find them online if they are difficult to find in-store.
- dried shiitake mushrooms
- garaetteok (cylinder rice cakes)
- carrot
- onion
- zucchini
- green onion
- reserved mushroom soaking water*
Gungjung Tteokbokki Sauce
- tamari: This is a gluten-free alternative to soy sauce that I use instead of regular soy sauce. If you aren’t gluten-free, you can substitute this with regular soy sauce.
- toasted sesame oil
- coconut sugar
- garlic
- sesame seeds: For garnish.
Step-by-Step Instructions
- Add dried mushrooms to a medium-sized bowl and soak in enough hot water to cover. Let soak for 15-20 minutes, until soft, then squeeze out excess liquid using your hands and set the mushrooms aside. Reserve the soaking water for future use.
- Slice the shiitake mushrooms into thin strips.
- Place your uncooked tteok into a bowl of cool water to soak for about 15 minutes. Use your hands to separate any pieces that may be stuck together.
- Drain the water completely once ready to cook.
- In a skillet or wok over medium-high heat, add neutral oil. Once hot, add shiitake mushrooms and cook for 2-3 minutes. Add carrots, season with a touch of salt, and cook for another minute until carrots are vibrant in colour.
- Add onions and sauté for 2-3 minutes, until translucent and slightly tender. Finally, add zucchini, green onion, and salt to season and sauté again for a few minutes.
- Add tteok to the pan and toss to coat with the cooking oil. Add 1/2 cup (more as needed) of the mushroom soaking water and lower the heat to medium/low. Let the ingredients simmer and cook, tossing occasionally until the tteok softens.
- Once the tteok is tender, mix together all sauce ingredients and add to the pan. Toss quickly to make sure the seasoning is distributed evenly.
- Transfer the tteok to a plate, garnish with sesame seeds if desired, and enjoy.
Serving Tips
- Enjoy your gungjung tteokbokki while still warm and garnished with toasted sesame seeds, chopped green onions, or a sprinkle of dried seaweed flakes (nori).
- Serve as part of a larger meal in Korean cuisine, accompanied by side dishes (banchan) such as kimchi, pickled vegetables, or steamed rice.
Storage Tips
- Cool to room temperature, then store leftovers in an airtight container for 2-3 days in the fridge—reheat before serving.
Recipe FAQs
There are many different types of tteokbokki, including Gungjung Tteokbokki (non-spicy), Gireum Tteokbokki (oil-based), Jajang Tteokbokki (with black bean sauce), Cheese Tteokbokki, Haemul Tteokbokki (with seafood), and Rabokki (tteokbokki with ramen).
Spicy tteokbokki is a popular street food and snack that is not necessarily considered “junk food.” While it can be enjoyed as an indulgent treat, it is also a common part of regular Korean cuisine and can be a nutritious dish when prepared with balanced ingredients. This recipe, gungjung tteokbokki, is often regarded as a more refined and elegant dish, reflecting the royal cuisine of the past, and is not associated with junk food.
More Vegan Korean Dishes
Easy Korean Vegetable Pancakes
Authentic Vegan Sundubu Jiggae
Chilled Korean Soybean Soup (Kongguksu)
Dubu Jorim (Korean Braised Tofu)
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
Equipment
- 2 bowls medium sized
- 1 Pan
Ingredients
Gungjung Tteokbokki Ingredients
- 5-6 dried shiitake mushrooms dry
- 12 oz garraetteok (cylinder rice cakes)
- 1 carrot julienned
- 1/2 onion sliced
- 1/2 zucchini julienned
- 2 stalks green onion thinly sliced
- 1/2-1 cup reserved mushroom soaking water*
Gungjung Tteokbokki Sauce
- 2 tbsp tamari
- 2 tsp toasted sesame oil
- 1/2 tsp coconut sugar
- 2 cloves garlic minced
Garnish
- 2 tbsp sesame seeds for garnish
Instructions
Rehydrate Shiitake Mushrooms
- Add dried mushrooms to a medium sized bowl and soak in enough hot water to cover. Let soak for 15-20 minutes, until soft, then squeeze out excess liquid using your hands and set the mushrooms aside. Reserve the soaking water for future use.
- Thinly slice the shiitake mushrooms.
Soak Garraetteok
- Place your uncooked tteok into a bowl of cool water to soak for about 15 minutes. Use your hands to separate any pieces that may be stuck together.
- Drain the water completely once ready to cook.
Make the Gungjung Tteokbokki
- In a pan or wok over medium heat, add neutral oil. Once hot, add shiitake mushrooms and cook for 2-3 minutes. Add carrots, season with a touch of salt and cook for another minute until carrots are vibrant in colour.
- Add onions and sauté for 2-3 minutes, until translucent and slightly tender. Finally add zucchini, green onion and salt to season and sauté again for a few minutes.
- Add tteok to the pan and toss to coat with the cooking oil. Add 1/2 cup (more as needed) of the mushroom soaking water and lower the heat to medium/low. Let the ingredients simmer and cook, tossing occasionally, until the tteok softens.
- Once the tteok is tender, mix together all sauce ingredients and add to the pan. Toss quickly to make sure the seasoning is distributed evenly.
- Transfer tteok to a plate, garnish with sesame seeds if desired and enjoy.
Notes
Serving Tips
- Gungjung Tteokbokki is best enjoyed while still warm and garnished with toasted sesame seeds, chopped green onions, or a sprinkle of dried seaweed flakes (nori).
- It is often served as part of a larger meal in Korean cuisine, accompanied by side dishes (banchan) such as kimchi, pickled vegetables, or steamed rice.
Storage Tips
- Cool to room temperature, then store leftovers in an airtight container for 2-3 days in the fridge—reheat before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
