Gungjung Tteokbokki (Royal Court Rice Cake)

by MJ

Gungjung means “Royal Court” in Korean. This dish was served as part of the Royal Court Cuisine through the King’s chefs during the Joseon Dynasty (1392-1910).

This savory-sweet rice cake dish is the original version of tteokbokki  before red chili peppers were introduced in Korea. As this version is made with soy sauce, this dish is also known as “ganjang” (soy sauce) tteokbokki.

This version is perfect for kids or if you prefer a non spicy version of rice cakes. You can use beef or any other protein for this delicious dish!

Soak the rice cakes cold water while you prep the ingredients. 

I’m using dried mushrooms but you can use fresh. The dried mushrooms can be found in Asian markets or online. I always have a package available to use when I don’t have fresh mushrooms on hand. Soak the mushrooms in water to rehydrate and squeeze out the the water before using. You can also use th mushroom water in recipes.

Make the sauce by mixing the ingredients together in a bowl.  Add some of the sauce to the beef and set aside marinate.  Here are the vegetables I’m adding but feel free to substitute with your favorite vegetables.

Gungjung Tteokbokki (Royal Court Rice Cake)

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1  pound cylinder shaped rice cakes  (garaetteok/tteokbokki)
  • 1/4-1/2 lb beef, sliced into strips (sirloin, eye round, chuck, etc)
  • 1 Tablespoon cooking oil
  • 1/4 onion, sliced 
  • 3-4 sliced white mushrooms or shiitake mushrooms ( fresh or soaked if dried)
  • 1/4 carrot, sliced in to thin strips 
  • 1/2 red bell pepper, sliced into thin strips
  • 1/4-1/2 zucchini, cut in half lengthwise, the sliced
  • 1/4 cup water  
  • 1 green onion (scallions), sliced 
  • Optional garnish: green onions, sesame seeds 


  • 3 Tablespoons  soy sauce ( or more to  taste)
  • 1 Tablespoon rice wine or mirin
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sugar, rice syrup or honey 
  • 2 garlic cloves, minced 
  • 1/2 teaspoon black pepper 
  • 1 teaspoon sesame seeds 


If using frozen rice cakes or if rice cakes are stuck together,  soak in water and set aside. 

In a bowl, mix the sauce ingredients together. 

In another bowl, marinate the beef with 2 Tablespoons of the sauce mixture and set aside while you prep the vegetables. 

Heat the oil in a pan. Sauté onions and beef for about a 1  minute. Add the vegetables and stir fry for a minute. 

Drain the rice cakes and rinse with water to remove excess starch.   Add the rice cakes, water, and the remaining sauce and sauté until rice cakes are tender. 

Taste and add  more seasonings, if needed such as soy sauce or sesame oil. Stir in the green onions. 

To serve,  garnish with optional sesame seeds and green onions. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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