Easy Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
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!
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: Korean
Keyword: gungjung tteokbokki, korean, main dishes, rice cake, tteok
Servings: 3 people
2 bowls medium sized
1 Pan
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
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.
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.
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.