TheLunarCat

Recipe Ingredients

Gungjung Tteokbokki 

Serve this dish with any leftover Banchan from the previous two nights.

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500-600g korean rice cakes

200g rib eye fillet steak, thinly sliced

1/2 onion, sliced

1 red pepper, sliced

1/2 green pepper, sliced

2 green onions, sliced

2 teaspoons sesame seeds, toasted

1 tablespoon vegetable or canola oil

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Marinade

2 tablespoons soy sauce

2 teaspoons rice wine vinegar

1 clove garlic, crushed

1/2 teaspoon ground black pepper

2 teaspoons sesame oil

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Sauce

3 tablespoons soy sauce

2 teaspoons brown sugar

1 teaspoon sesame oil

1 clove garlic, minced

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Tteokbokki or spicy rice cakes are a Korean street food. It consists of rice cakes and fish cakes combined with soup stock, with modern versions including spicy gochujang (Korean chili paste).  There is also a version of this dish called Gungjung Tteokbokki which is not spicy and uses a base of soy sauce. This is the version I will be cooking.

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The dish dates back to the late Joseon dynasty and was a Royal Court dish. It also appears in medical records in the Joseon Dynasty, where curing people through food was documented, and tteokbokki formed part of this belief. Originally the dish was not overly spicy, but after 1950s it became red and spicy

Equipment you need