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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
Cook Time15 minutes
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


  • 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.

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.


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.