Royal Court Non-spicy Rice Cake, Goong-joong Ddukbokgi
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.
|1 lb 2 oz||Sticky Rice Cake Tube, Garaeddeok 가래떡|
|4 oz||Beef, Brisket 앞다리 (any cut for stir-fry or steak, can use chicken or pork, omit for vegetarian version)|
|½||Onion (Medium) 양파|
|5 oz||Carrot (large Korean carrot) 당근 (1 large Korean carrot = about 300g)|
|1 oz||Shiitake 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 tbs||Vegetable Oil 식용유|
|1¼ cups||Water 물|
|3 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Sugar 설탕 (can use honey instead)|
marinade for beef and mushrooms
|1 tbs||Soy Sauce (regular) 왜간장|
|1½ tbs||Sugar 설탕 (can use honey instead)|
|1 tbs||Sesame Oil 참기름|
|pinch||Black Pepper 후추|
|½ tsp||Garlic (minced) 다진 마늘|
|2 tbs||Chopped Green Onion 다진파|
|1 tsp||Sesame Seeds 깨|
egg garnish (optional)
|pinch||Salt 소금 (optional)|
|2 tsp||Vegetable Oil 식용유|
- 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.
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.
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.
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.
Soak rice cake (optional)
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.
Soak 5 shiitake mushrooms
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.
Mince 1 clove garlic
Chop 1 green onion
5. Wash mushrooms
Wash soaked shiitake mushrooms thoroughly. Squeeze out water.
Wash shiitake mushrooms
Squeeze out water
6. Julienne mushrooms
Julienne shiitake mushrooms.
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.
8. Marinate beef
Use ⅔ of the marinade to marinate julienned beef. Mix thoroughly by hand. Let it sit for at least 10 min.
with ⅔ of the marinade
9. Marinate mushroom
With the remaining ⅓ of the marinade, marinate mushrooms. Let it sit for at least 10 min.
with ⅓ of the marinade
10. Julienne vegetables
Julienne ¼ cucumber (80g), ½ large carrot (80g) and 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.
Separate egg yolks from whites
12. Make egg mix
Add a pinch of salt to each egg mix and beat (yolks and whites separately).
for each egg mix
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.
Preheat non-stick pan
Low Heat 1 min
Cook egg yolk
Low Heat 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.
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.
High Heat 1 min
16. Sauté mushrooms
Add julienned mushrooms to the pan with the beef in it and cook on high heat for another minute.
Cook High Heat 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.
Cook High Heat 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.
In sauce pan
Cook High Heat 5 min
Add beef & vegetables
Cook High Heat
until liquid is reduced
Serve on a plate. Garnish with egg strips and sesame seeds (optional).
Serve on a plate