Photograph of the finished Gungjung tteokbokki

Korea · Bánh gạo xào cung đình rễ cát cánh

Gungjung tteokbokki

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mochi rice cakes Mochi rice cakes 2.6 lb
  • Photograph of Beef Beef 1.3 lb
  • Photograph of Doraji root Doraji root 14.1 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 3.5 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pine nuts Pine nuts 3.5 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the rice cakes in cold water for 1 hour, then drain.
  2. 2 Soak the Platycodon root in salt water for 30 minutes, then tear it into strands and squeeze out the excess water to remove the bitterness.
  3. 3 Platycodon root is a royal ingredient in this version and is not found in regular tteokbokki.
  4. 4 Marinate the shredded beef with soy sauce, sugar, and sesame oil for 20 minutes, then stir-fry for 3 minutes.
  5. 5 Sauté the platycodon root, shiitake mushrooms, and carrots separately before mixing them together.
  6. 6 Fry the eggs into separate gold and white sheets, then cut them into diamond shapes and sprinkle them on top along with pine nuts.
Start cooking