teokbokki (Stir-Fried Rice Pasta) is one of the most prominent street food/snack in Korea. Nowadays, the most common recipe enjoyed by Koreans is made with red pepper paste (Gochujang). As the street food culture weakens stall owners are making the move to commercial buildings. The incessant popularity of tteokbokki also diversified from extremely spicy sauce to soft Italian cream sauce.
However, the traditional tteokbokki that our family enjoys is much different. Back in Joseon Dyansty, the rice offered to the king was presented in the form of plain rice cake. It was said the palace chefs developed Gungjung Tteobokki with the rice cakes to serve the king. Made with soy sauce base, healthy vegetables, and highest quality beef, this dish is a more nutritious and savory dish than the modern variation. Below is the recipe passed on by our grandmother. —Cindy Park
What You'll Need
plain rice cake
Shitake (or any mushrooms
of an onion
of a carrot
of a bell pepper
Prepare: If the rice cake is hardened, merge it in cold water for a bit. Season the rice cake with 1 tbsp sesame oil and 1 tsp soy sauce. Julienne the prepared onion, carrot, and bell pepper.
Marinade: In a bowl, mix sesame oil, soy sauce, minced garlic, rice wine, chopped green onion, brown sugar, and hint of pepper to make the marinade. Marinate the sliced mushrooms and the julienned beef in there for 10 minutes.
Cook: Heat oil in medium heat, stir-fry the vegetables quickly and gather them on one side. Carefully add the marinated beef and mushroom and stir them well with the veggies.
Season: Lower the heat a bit and put in the rice cake. Add soy sauce, sesame oil, brown sugar, and hint of pepper. Stir them until the rice cake is cooked just right.
You may add cayenne pepper or chili for spice.