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Hello, everybody ! We ’ ve been learning about Korean tteokbokki for over a month now ! We learned how to make garaetteok from chicken feed, which is used to make hot piquant tteokbokki, rice cake soup, and today ’ second recipe : Gungjung-tteokbokki, or royal court stimulate fried rice patty. It ’ s a non-spicy dish and calls for a variety of colorful vegetables, mushrooms, and marinated gripe. Gungjung-tteokbokki is actually the original tteokbokki and is very different than the more long-familiar loss, blue version. It has a fortune more ingredients, for one, and it ’ s stir fried and it ’ s made with soy sauce. It was primitively served in the royal court during the Chosŏn dynasty ( 1392–1910 ) and was considered to be a very fancy haute cuisine. This was before hot peppers were introduced or popular in Korea, so it isn ’ metric ton hot at all. After gochujang was developed, a lot of people added it to Gungjung-tteokbokki to make it hot. But after the Korean war ( 1950-1953 ) a modest shop in Sindang-dong Seoul got celebrated by selling a cheap bite of hot tteokbokki made with flour-based rice cakes. This finally became the blue tteokbokki that ’ s so democratic today.
Enjoy the recipe ! My tteokbokki series is finished immediately. I ’ ll meet you guys with a newly recipe soon !
Ingredients (for 4 servings)
For marinade:
- 1 garlic clove, minced
- ½ teaspoon soy sauce
- ½ teaspoon honey (or sugar)
- ¼ teaspoon of ground black pepper
- ½ teaspoon toasted sesame oil
Vegetables:
- 2 cups white mushrooms, sliced into bite sized pieces
- ⅓ cup carrot, cut into matchsticks
- ½ cup green bell pepper, sliced into thin strips
- ½ cup red bell pepper, sliced into thin strips
- ½ cup onion, sliced
Directions
Prepare your ingredients :
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- Cut the beef brisket into matchsticks. Mix the marinade ingredients together and add the beef. Keep in the fridge.
- Separate the egg yolks from the whites. Beat the yolks and add a pinch of salt.
- If you buy frozen rice cakes, thaw them out. And if your rice cakes are really big and thick, you should soak them in water for 5 minutes so they will soften up during cooking. The rice cakes I used in this video were small enough that they didn’t need to be soaked.
- Slice the vegetables and mushrooms, as described above.
Make gyerannoreunjajidan ( yellow egg yolk strips ) to use as a trim :
- Add a few drops of cooking oil to a heated non-stick pan. Wipe off any extra hot oil with a paper towel.
- Turn the heat down very low. Pour the egg yolks into the pan and tilt it in different ways so the yolks spread thinly and form a sheet at the bottom.
- Turn off the heat and let the thin egg sheet finish cooking on the residual heat of the pan. When it’s 70% cooked flip it over and let it cook on the other side.
- Slice the yolk sheet into strips and set it aside.
Put it all together :
- Heat up a skillet and add 2 teaspoons of cooking oil, 1 clove of minced garlic, and the marinated beef. Stir for a few minutes until the beef is half cooked.
- Add all the sliced vegetables and mushrooms. Stir for 1 minute.
- Add the rice cakes, ½ cup water, 4 teaspoons of soy sauce, 1 Tablespoon of rice syrup (or honey or sugar), and ½ teaspoon of ground black pepper. Keep stirring for 2 to 3 minutes until everything is juicy and shiny and the rice cake softens.
- Add 1 teaspoon of toasted sesame oil before removing from the heat. Transfer to a plate and garnish with sesame seeds, the yellow egg yolk strips (gyerannoreunjajidan), and chopped pine nuts if you have them.
- Serve hot.