How to Cook Appetizing Kungjung Tteokbokki

Kungjung Tteokbokki. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! I learned this from a Korean instructor.

I learned this from a Korean instructor. If you finely chop the tteok, the flavor will bind better. Cut the thin omelet into diamonds to make it resemble the dish served at the Imperial Court. You can cook Kungjung Tteokbokki using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kungjung Tteokbokki

1. It's of Tteok (Korean mochi).
2. Prepare of Thinly sliced beef.
3. It's of Shiitake mushrooms.
4. Prepare of Carrot.
5. Prepare of Green peppers.
6. You need of Onion.
7. You need of Japanese leek.
8. Prepare of Egg.
9. You need of Nori seaweed.
10. It's of Dashi stock.
11. You need of A.
12. You need of Soy sauce.
13. Prepare of Sugar.
14. It's of Water.
15. It's of Grated garlic.
16. Prepare of Sesame oil.
17. Prepare of Ground sesame seeds.

Gungjung tteokbokki (궁중떡볶이) is the traditional version of tteokbokki. Gungjung means "royal court" in Korean. Unlike today's red spicy version, this traditional version is mildly flavored with a soy sauce based sauce. As such, it's also called ganjang tteokbokki (간장떡볶이).

Kungjung Tteokbokki instructions

1. Boil the tteok and drain. Finely chop the beef and vegetables. Separate the egg yolk from the egg white and make a finely shredded omelet..
2. Combine the beef and shiitake mushrooms with the "A" ingredients, and stir-fry. Add the tteok, carrot, green pepper, and onion, and continue stir-frying..
3. Add the dashi stock to Step 2 and cook over low heat while slowly stirring to combine. Add the leek and cook until the liquid evaporates. Turn off the heat and drizzle with sesame oil..
4. Transfer to a dish and top with the finely shredded omelet and nori..

This version of stir-fried rice cakes dates back to the Joseon Dynasty. Gungjung Tteokbokki, Korean Royal Stir-Fried Rice Cakes, is the much older precursor to the spicy Tteokbokki street food with fish cakes and gochujang that has gained in popularity following the Korean War. Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty in the Royal Court. Marinated thinly-sliced beef is stir-fried with a. Gungjung-tteokbokki is actually the original tteokbokki and is very different than the more well-known red, spicy version.