Simple Way to Prepare Kungjung Tteokbokki

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kungjung tteokbokki. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Kungjung Tteokbokki is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Kungjung Tteokbokki is something that I have loved my entire life.

Read Customer Reviews & Find Best Sellers. Gungjung Tteokbokki is a Korean royal court cuisine that originated from the royal palace in the Joseon dynasty. Gungjung means 'palace or royal court' in English.

Guide to Make Kungjung Tteokbokki

To get started with this recipe, we have to first prepare a few components. You can have kungjung tteokbokki using 17 ingredients and 4 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Kungjung Tteokbokki:

1. Get 500 grams Tteok (Korean mochi)
2. Prepare 100 grams Thinly sliced beef
3. Prepare 2 Shiitake mushrooms
4. Prepare 1/4 Carrot
5. Take 1/4 Green peppers
6. Prepare 1/2 Onion
7. Make ready 1/4 Japanese leek
8. Prepare 1 Egg
9. Make ready 1 Nori seaweed
10. Get 200 ml Dashi stock
11. Take A
12. Get 1 tbsp Soy sauce
13. Get 1 tsp Sugar
14. Prepare 100 ml Water
15. Get 1 tsp Grated garlic
16. Get 1 tsp Sesame oil
17. Make ready 1 Ground sesame seeds

Gungjung-tteokbokki is actually the original tteokbokki and is very different than the more well-known red, spicy version. It has a lot more ingredients, for one, and it's stir fried and it's made with soy sauce. It's a non-spicy variation of Tteokbokki that many people don't know about it. But it's actually the original style that was served to the Korean King during the Joseon Dynasty.

Instructions

Steps to make Kungjung Tteokbokki:

1. Boil the tteok and drain. Finely chop the beef and vegetables. Separate the egg yolk from the egg white and make a finely shredded omelet.
2. Combine the beef and shiitake mushrooms with the "A" ingredients, and stir-fry. Add the tteok, carrot, green pepper, and onion, and continue stir-frying.
3. Add the dashi stock to Step 2 and cook over low heat while slowly stirring to combine. Add the leek and cook until the liquid evaporates. Turn off the heat and drizzle with sesame oil.
4. Transfer to a dish and top with the finely shredded omelet and nori.

It was only much later - after gochujang was invented - when street vendors began to make Tteokbokki red and spicy. So today, let's go back into time and make the classic version. Gungjung Tteokbokki, Korean Royal Stir-Fried Rice Cakes, is the much older precursor to the spicy Tteokbokki street food with fish cakes and gochujang that has gained in popularity following the Korean War. Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty in the Royal Court. Marinated thinly-sliced beef is stir-fried with a.

As simple as that Recipe of Kungjung Tteokbokki

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