Truffle Gungjung Tteokbokki (Korean Rice Cakes)
- 3 days ago
- 2 min read
Unlike typical Tteokbokki these Truffle Gungjung Korean Rice Cakes are not spicy, instead they are savoury. Our Truffle Sauce blends beautifully with the white rice cakes, meat and vegetables. The soy sauce and Truffle Sauce provide a salty, savoury, earthy taste -
they give the dish a more luxurious look and taste compared to typical Tteokbokki. Gungjung means "palace or royal court", so you will certainly eat like a king with this dish!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
Main:
300g/0.7 lbs Korean rice cakes, separated (Unless the rice cakes are fresh and soft, soak them in warm water for 10 to 15 mins or parboil in boiling water for 30 seconds)
100g/3.5 oz rib eye fillet, thinly sliced
100g/3.5 oz shiitake mushrooms, stems removed and thinly sliced
1/2 small onion (50g/1.8 oz), julienned
1/4 red bell pepper (40g/1.4 oz), julienned
1/4 yellow bell pepper (40g/ 1.4 oz), julienned
1/4 green bell pepper (40g/ 1.4 oz), julienned
Some cooking oil
(Optional) 1 tsp roasted sesame seeds
(Optional) 1 spring onion (15g/0.5 oz), thinly sliced
Beef Marinade (mixed together in bowl):
1 Tbsp soy sauce
1 tsp rice wine (mirin)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 tsp sesame oil
Seasoning Sauce (mixed together in bowl):
1 and 1/2 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
Instructions
Combine the meat with the marinade. Set aside while other ingredients are being prepared.
In a heated pan (on medium-high heat), add some cooking oil and the onion. Stir lightly until they are wilted. Add the meat and cook briefly (about 30 seconds) until the outer layer is cooked.
Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
Garnish with the green onion and roasted sesame seeds. Serve.
Please visit our online shop to buy our Great Southern Truffles Products.
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