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Royal Court Non-spicy Rice Cake, Goong-joong Ddukbokgi
궁중 떡볶이

Your rating: None Average: 3.3 (3 votes)
Spicyness: 
3
Average: 3 (1 vote)
kid friendly
nut free
vegetarian
prep time: 
20 min
inactive time: 
30 min
cooking time: 
20 min
total time: 
70 min

Goong-joong ddukbokgi is a non-spicy variation of ddukbokgi (Korean stir-fried rick cake). Goong-joong means “royal court” or “royal palace.” Dduk means “rice cake.” Bokgi means “stir-fry.” As the name suggests, this dish originated from Korean royal cuisine unlike today's more common spicy ddukbokgi which is the epitome of Korean street food.

This nutritious and flavorful snack dish is great for parties or any meal occasions. Kids love it too!

You can buy DdukBokGi ingredients online here.

Goong-joong ddukbokgi is a non-spicy variation of ddukbokgi (Korean stir-fried rick cake). Goong-joong means “royal court” or “royal palace.” Dduk means “rice cake.” Bokgi means “stir-fry.” As the name suggests, this dish originated from Korean royal cuisine unlike today's more common spicy ddukbokgi which is the epitome of Korean street food.

This nutritious and flavorful snack dish is great for parties or any meal occasions. Kids love it too!

You can buy DdukBokGi ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

main ingredients

1 lb 2 ozSticky Rice Cake Tube, Garaeddeok 가래떡
4 ozBeef, Brisket 앞다리 (any cut for stir-fry or steak, can use chicken or pork, omit for vegetarian version)
½ Onion (Medium) 양파
5 ozCarrot (large Korean carrot) 당근 (1 large Korean carrot = about 300g)
1 ozShiitake mushroom (dried) 표고버섯 (dried, increase the amount for vegetarian version, 1 dried shiitake mushroom = about 6 g)
¼ Cucumber 오이 (optional. 1 large cucumber = about 300g)
2 tbsVegetable Oil 식용유
1¼ cupsWater 물
3 tbsSoy Sauce (regular) 왜간장
2 tbsSugar 설탕 (can use honey instead)

marinade for beef and mushrooms

1 tbsSoy Sauce (regular) 왜간장
1½ tbsSugar 설탕 (can use honey instead)
1 tbsSesame Oil 참기름
pinch Black Pepper 후추
½ tspGarlic (minced) 다진 마늘
2 tbsChopped Green Onion 다진파
1 tspSesame Seeds 깨

egg garnish (optional)

Egg 계란
pinch Salt 소금 (optional)
2 tspVegetable Oil 식용유
Ingredients Notes: 

kitchen tools
- 1 large sauce pan or wok
- 1 small to medium non-stick pan (if making optional egg garnish)
- a few bowls for soaking and marinating beef and mushrooms

You can buy ddukbokgi ingredients online here.

tips: 

Optional Ingredients and Substitutions
Sesame seeds are optional.
Shiitake mushroom has a very distinct flavor. You can use other types of mushrooms instead but the dish will somewhat lose the authentic Korean flavor.
Cucumber: can be omitted or replaced by red or green pepper.
Beef: you can use any beef cut suitable for stir-fry or steak. Of course, the higher quality of the meat, the better it will taste and feel in your mouth. Traditionally this dish is made with beef but you can use chicken or pork. For chicken or pork, cut the meat thinkly and increase the marinating time for a few hours if possible.

Vegetarian Option
For a vegetarian, simply replace beef with tofu cubes (firm tofu preferred) or more mushrooms. Shiitake mushrooms are best for this dish because of its rich and robust flavors. But, you can use other mushrooms you love.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak rice cake (optional)

If the rice cake is frozen, soak it in room temperature water for at least 30 minutes. Soaking is not necessary for fresh-made (soft) rice cake. Cut the rice cake into 4-5 inch lengths if not pre-cut.

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1

Soak rice cake (optional)

Cold water

image: clock.png 30 min

Cut into 4-5”

2. Soak mushrooms

Soak 5 dried shiitake mushrooms in 2 cups of cold water mixed with 1 tablespoon of sugar (optional) for 30 min or until soft. *Sugar quickens the soaking process.

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2

Soak 5 shiitake mushrooms

  • 2 cups cold water
  • 1 tbs sugar

image: clock.png 30 min

3. Julienne beef

Julienne beef.

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3

Julienne beef.

4. Prepare garlic & green onions

Mince 1 clove of garlic and finely chop 1 green onion to be used in the marinade later.

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4

Mince 1 clove garlic

Chop 1 green onion

5. Wash mushrooms

Wash soaked shiitake mushrooms thoroughly. Squeeze out water.

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5

Wash shiitake mushrooms

Squeeze out water

6. Julienne mushrooms

Julienne shiitake mushrooms.

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6

Julienne shiitake mushrooms

7. Make a marinade

Make a marinade in a bowl by mixing 2 tablespoons of soy sauce, 1½ tablespoons of sugar (or honey), 1 tablespoon of sesame oil, ⅛ teaspoon of black pepper, ½ teaspoon of minced garlic, 2 tablespoons of chopped green onions and 1 teaspoon of ground sesame seeds.

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7

Mix

  • 2 tbs of soy sauce
  • 1½ tbs sugar
  • 1 tbs of sesame oil
  • ⅛ tsp black pepper
  • ½ tsp minced garlic
  • 2 tbs chopped green onions
  • 1 tsp ground sesame seeds

8. Marinate beef

Use ⅔ of the marinade to marinate julienned beef. Mix thoroughly by hand. Let it sit for at least 10 min.

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8

Marinate beef

with ⅔ of the marinade

image: clock.png 10 min

9. Marinate mushroom

With the remaining ⅓ of the marinade, marinate mushrooms. Let it sit for at least 10 min.

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9

Marinate mushrooms

with ⅓ of the marinade

image: clock.png 10 min

10. Julienne vegetables

Julienne ¼ cucumber (80g), ½ large carrot (80g) and ½ onion.

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10

Julienne

  • 80g cucumber
  • 80g carrot
  • ½ onion

11. Separate eggs

Crack 2 eggs. Separate egg yolks from whites. *Egg garnish is optional. If you don’t want to make egg garnish, skip to STEP 15.

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11

Crack

  • 2 eggs

Separate egg yolks from whites

12. Make egg mix

Add a pinch of salt to each egg mix and beat (yolks and whites separately).

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12

for each egg mix

  • add a pinch salt
  • beat

13. Cook eggs

Preheat a non-stick pan with 1 teaspoon of vegetable oil on low heat for a min. Pour the egg yolk mix into the pan and cook on low heat as thinly as possible like a crepe. Set it aside to cool it down. Repeat the same for egg whites.

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13

Preheat non-stick pan

  • 1 tsp vegetable oil

Low Heat image: lowheat.png image: clock.png 1 min

Cook egg yolk

Low Heat image: lowheat.png image: clock.png 5 min

Repeat for whites

14. Cut eggs

Fold the cooked egg yolk crepe in half and cut into very fine strips. Repeat the same with the cooked egg whites.

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14

Fold cooked egg yolk crepe in half

Cut into fine strips

Repeat for egg whites

15. Sauté beef

In a large sauce pan or wok, sauté julienned beef on high heat for 1 min.

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15

Sauté beef

High Heat image: highheat.png image: clock.png 1 min

16. Sauté mushrooms

Add julienned mushrooms to the pan with the beef in it and cook on high heat for another minute.

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16

Add mushroom

Cook High Heat image: highheat.png image: clock.png 1 min

17. Sauté vegetables

Add 1 tablespoon of vegetable oil to the same pan. Add julienned onions, carrots and cucumber and cook on high heat for 2 minutes. Add more vegetable oil if the vegetables start to stick to the pan. Set the cooked beef and vegetables aside in a bowl.

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17

Add

  • onion
  • carrot
  • cucumber

Cook High Heat image: highheat.png image: clock.png 2 min

18. Add rice cake & season

In the same (but empty) sauce pan, add rice cake, 3 tablespoon of soy sauce, 2 tablespoon of sugar and 1¼ cup of water. Cook on high heat uncovered for 5 min while stirring. Then, add the beef and vegetables back into the pan. Cook on high heat uncovered until all the liquid is mostly reduced, stirring frequently. *If rice cake is not soft at the end, add a little bit of water and cook until it becomes soft.

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18

In sauce pan

  • rice cake
  • 3 tbs soy sauce
  • 2 tbs sugar
  • 1¼ cup water

Cook High Heat image: highheat.png image: clock.png 5 min

Add beef & vegetables

Cook High Heat image: highheat.png

until liquid is reduced

19. Serve

Serve on a plate. Garnish with egg strips and sesame seeds (optional).

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19

Serve on a plate

Garnish with

  • egg strips
  • sesame seeds

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