Royal Court Rice Cakes with Beef — Gungjung Tteokbokki Royal Court
Royal court tteokbokki with rice cakes, sliced beef, shiitake, carrot, and bell pepper in a soy-sesame glaze, finished with toasted pine nuts and a thin egg ribbon over rice.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Thinly slice beef against the grain and marinate with 2 tbsp soy sauce, 2 tsp brown sugar, 2 tsp sesame oil, 2 grated garlic cloves, and black pepper for 8 minutes. Soak rice cakes in cold water 15 minutes and drain. Slice shiitake caps thinly, julienne carrot, slice bell pepper thinly, and slice spring onions. Whisk eggs with a pinch of salt.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, and cook on the lowest heat 12 minutes. Rest covered off the heat 5 minutes until fluffy and tender.
Fry
Heat 1 tbsp neutral oil in a non-stick pan over medium heat. Pour eggs in a thin sheet, cook 90 seconds until set. Slide onto a board and slice into 1cm strips.
Saute
Heat 1 tbsp neutral oil in a wide skillet over medium-high heat. Stir-fry carrot, bell pepper, and shiitake 2 to 3 minutes until just tender. Lift out onto a plate.
Sear
Raise heat to high, add remaining neutral oil to the skillet. Stir-fry marinated beef 2 to 3 minutes until deeply caramelised on the edges.
Glaze
Add drained rice cakes with remaining soy sauce, mirin, brown sugar, sesame oil, and 4 grated garlic cloves. Toss 3 to 4 minutes over medium heat until rice cakes turn glossy and sauce clings. Return vegetables, toss 60 seconds until heated through.
Plate
Transfer to wide bowls over the cooked rice. Scatter egg strips, toasted pine nuts, spring onions, and toasted sesame seeds over the top. Serve immediately.
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