Gungjung Tteokbokki (Royal Stir-fried Rice Cakes) with Leftover Bulgogi
Transforming Leftover Bulgogi into a Royal Delight: Gungjung Tteokbokki!
Don’t let that leftover bulgogi go to waste! This recipe reinvents it into a delicious and sophisticated Gungjung Tteokbokki, a dish loved by both kids and adults. It’s a flavorful and satisfying meal that the whole family will enjoy.
Main Ingredients
- Marinated beef bulgogi, about 1 bowlful (using leftovers)
- 1 pack rice cakes (tteokbokki tteok), about 300-400g
- 3 fresh shiitake mushrooms
- A small amount of carrot, julienned
- 1/2 onion, julienned
- 1 green onion, diagonally sliced
- 1 Tbsp minced garlic
Gungjung Tteokbokki Sauce
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp cooking syrup or oligodang (for shine and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish)
Rice Cake Seasoning
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp cooking syrup or oligodang (for shine and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish)
Rice Cake Seasoning
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Thaw the bulgogi completely. If frozen, let it thaw naturally or microwave it briefly. You should have about one bowl’s worth.
Step 2
Rinse the rice cakes (tteok) under cold water to remove any dust. Gently separate them so they don’t stick together.
Step 3
Bring a pot of water to a boil. Add the rice cakes and blanch them for about 2-3 minutes until they become soft and chewy. Be careful not to overcook, as they might become mushy.
Step 4
Drain the blanched rice cakes thoroughly. Place them in a bowl and mix with 1 Tbsp soy sauce and 1 Tbsp sesame oil. Gently toss to ensure the seasoning is evenly distributed.
Step 5
Prepare the additional ingredients that will add color and texture. Remove the stems from the shiitake mushrooms and slice them. Julienne the carrot and onion. Slice the green onion diagonally.
Step 6
Heat a little cooking oil in a wide pan or wok over medium heat. Add the minced garlic and stir-fry until fragrant, infusing the oil with garlic aroma. Be careful not to burn the garlic.
Step 7
Once the garlic is fragrant, add the julienned onion and carrot, and the sliced shiitake mushrooms. Stir-fry until the onions become translucent, bringing out the natural sweetness of the vegetables.
Step 8
When the vegetables are partially cooked, add the prepared bulgogi. Break up the meat with chopsticks or a spoon and stir-fry it with the vegetables.
Step 9
As you stir-fry the bulgogi and vegetables, natural juices from the meat and vegetables will be released, creating a light broth. You won’t need to add extra water; this broth will cook the rice cakes.
Step 10
When the bulgogi is almost cooked through, add the seasoned rice cakes to the pan. Gently stir-fry to combine all the ingredients. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 11
Now it’s time to add the sauce. Pour 1 Tbsp of oyster sauce around the edges of the pan to enhance its aroma and stir it into the mixture.
Step 12
Add 1 Tbsp of cooking syrup (or oligodang) for shine and a touch of sweetness. Stir quickly to coat all the ingredients evenly with the sauce.
Step 13
Finally, add the diagonally sliced green onions and stir-fry for about 1 minute, just until they soften slightly and add a fresh aroma and color. Avoid overcooking, as the green onions can become mushy.
Step 14
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a nutty fragrance and sprinkle with toasted sesame seeds. Your magnificent Gungjung Tteokbokki is complete! Enjoy your delicious meal.
