Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

Name: Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 garlic cloves (peeled and minced); 2 tablespoons (30 milliliters) soy sauce; 1 tablespoon (15 milliliters) rice wine; 1 tablespoon (15 milliliters) sesame oil; 1 tablespoon (15 milliliters) honey; 1/2 teaspoon freshly ground black pepper; 8 ounces (227 grams) rib eye or sirloin beef (thinly sliced against the grain 1/4 inch (6 millimeters) thick); 1 pound (450 grams) garaetteok (cylinder-shaped rice cakes); 1 tablespoon (15 milliliters) soy sauce; 4 dried shiitake mushrooms; 2 egg yolks; Pinch salt; 1 1/2 tablespoons (22 milliliters) soy sauce; 1/2 teaspoon sesame oil; 1 tablespoon (15 milliliters) vegetable oil; 1/2 medium onion (peeled and thinly sliced); 1 garlic clove (peeled and minced); 2 green onions (cut into 2 inch (5 centimeter) pieces and thinly sliced into strips); 1 carrot (peeled and thinly sliced into strips); 1/2 red bell pepper (stem and seeds removed, thinly sliced into strips); 1/2 green bell pepper (stem and seeds removed, thinly sliced into strips); Toasted sesame seeds (for serving)

Instructions

Prep:15minCook:15min

A recipe for Gungjung Tteokbokki (궁중떡볶이, Korean Royal Court Rice Cakes)! Tender and chewy rice cakes are tossed in a sesame soy sauce with beef and vegetables.

Updated at: Fri, 06 Dec 2024 09:47:12 GMT