STREET FOOD · Medium · 32 min
Gungjung Tteokbokki Recipe — Royal Soy (No Gochujang)
By Tteokbokki Curator
How to make gungjung tteokbokki: pre-chili palace soy-sesame rice cakes with beef and vegetables. No gochujang, glossy not red.
TL;DR
Sear beef, stir-fry distinct vegetables, then glaze soaked tteok in soy, sugar, and stock. Finish sesame oil and pine nuts. This is the ancestor pot, not a deleted line of chili paste. Longer fork: /blog/tteokbokki-without-gochujang/.
Ingredients
- 400g garae-tteok, soaked
- 150g beef sirloin, pine nuts
- 1 carrot, 1 onion, 4 shiitake, spinach, ginkgo (optional)
- 3 Tbsp soy, 1 Tbsp sugar, 1 Tbsp sesame oil, garlic, pepper
- Beef stock 1 cup
Steps
- Sear beef 90 sec, remove.
- Stir-fry carrot/onion/shiitake 90 sec each.
- Toss tteok in stock/soy/sugar 6 min until glazed; return beef and spinach.
- Finish sesame oil, pine nuts.
Tips
- Royal means color discipline — 5 colors visible, not sauced red.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- Rice-cake storage (tteok.ai) →Fresh vs refrigerated vs frozen garae — before you set the sauce.