"Taste Like Royalty":How to Make Non-Spicy Royal Court Tteokbokki at Home (Kungjung Tteokbokki)
Hello everyone! When you think of "Tteokbokki," do you imagine a sweat-inducing, fiery red, spicy sauce? That’s the modern version! Today, I want to introduce you to the original Tteokbokki—one that’s sweet, savory, and not spicy at all.
This is Kungjung Tteokbokki (Royal Court Tteokbokki), once served only to Korean royalty!
It's an amazing dish where chewy rice cakes meet a luxurious beef and soy sauce glaze. It's not just a snack; it's a balanced meal that even kids love. It's particularly fantastic on humid days when you have no appetite for heavy food, offering a refreshing break from the usual dinner menu. The combination of sweet, savory, and deep sesame flavors is truly sophisticated.
While the famous red tteokbokki is delicious, this non-spicy, umami-rich version is the perfect recipe to serve to friends and family who prefer a milder taste. We'll be using the refined recipe by Baek Jong-won, Korea's most beloved culinary star, known for making sophisticated flavors accessible.
Let's dive in!
Before We Cook: The Great Tteok Debate!
The soul of this dish is Tteok (Korean rice cake). In Korea, there's a big debate, similar to the one over "creamy vs. crunchy peanut butter," about whether "Rice Tteok" (Ssal-tteok) or "Wheat Tteok" (Mil-tteok) is better for tteokbokki. Here’s a quick guide for you:
Rice Tteok (Ssal-tteok)
- Source: 100% non-glutinous rice.
- Texture: Extremely chewy, dense, and elastic. They bounce back.
- Flavor: Subtle, sweet rice flavor.
- Cooking: They maintain their form well and absorb sauce more slowly but have a deeper flavor on their own. This is what we will use today, for that traditional, high-quality texture.
Wheat Tteok (Mil-tteok)
- Source: Wheat flour and starch.
- Texture: Chewier, "stretchy," and slightly softer.
- Flavor: A savory taste of flour.
- Cooking: They cook very fast and absorb sauce much quicker, making the texture more tender.
For Kungjung Tteokbokki, Rice Tteok is traditionally preferred because of its refined texture and clean flavor, which compliments the elegant soy sauce marinade. Let's make it the royal way!
The Recipe
This recipe is simple, but the key is the correct pan. Forget modern pans—for true flavor, nothing beats a heavy cast-iron wok (무쇠 궁중팬). Its even, high heat distribution is what gives the beef and rice cakes that perfect sear and deep glaze.
(If you don't have cast iron, you can cook it in a pot at home.)
Ingredients
First, let's gather our supplies. Don't worry, they are simple:
- Tteokbokki Tteok (Rice Cakes): 250g (If hard, soak in water for 20 mins. We are using Ssal-tteok!)
- Thinly Sliced Beef: 80g (Ask for bulgogi beef. If you don't have it, minced meat works, too!)
- Soy Sauce (Jin): 2.5 tbsp
- Sugar: 2 tbsp
- Sesame Oil: 1 tbsp
- Minced Garlic: 1/2 tbsp
- Vegetables: Carrot: 20g (thinly sliced)Onion: 60g (roughly chopped)Green Onion: 28g (sliced lengthwise into 4cm pieces)Shiitake Mushroom: 1 (stems removed, thinly sliced)
- Water: 150ml
- Cooking Oil: 1.2 tbsp
- To Finish: Black Pepper (to taste), Roasted Sesame Seeds (to taste)
(Standard 10ml Korean Measuring Spoon/Standard Tablespoon used.)
Step-by-Step Instructions
1. Prep Your Rice Cakes Start with your 250g of Rice Tteok. To get that perfectly soft-yet-chewy texture, soak them in clean water for about 20 minutes before you start cooking anything else. This ensures they cook evenly and won't be hard. Look how plump and lovely they become!
2. Prep Your Beef and Vegetables Get all your other ingredients ready. For the beef, you want very thin slices (Bulgogi style). Assemble your chopped onions, carrots, green onions, and shiitake mushrooms nicely on your prep station.
3. Stir-Fry Aromatics in Cast Iron This is where the magic happens. Heat up your heavy cast-iron wok over medium heat. Add your 1.2 tablespoons of cooking oil. Add the minced garlic and sauté just until its powerful aroma starts to rise and bloom. Do not burn it! Immediately add all the thinly sliced beef. See how the cast iron heat distributes evenly, searing the beef beautifully.
4. Build the Soy-Sugar Glaze Stir-fry the beef until it is no longer pink. Now, add the soy sauce (2.5 tbsp) and sugar (2 tbsp) directly to the beef. Stir-fry on medium heat until the sugar dissolves and the beef is completely coated in a luxurious, sticky, sweet-savory glaze. The heat from the cast iron will create a stunning umami effect.
5. Add the First Layer of Veggies Next, add the thick-sliced onions. Sauté them with the beef until the onions just start to become translucent and are coated by the glaze. Then toss in your carrots and shiitake mushrooms so they can absorb those gorgeous juices.
6. Simmer with the Tteok Add your soaked Rice Tteok directly into the pan. Pour in the 150ml of water. Bring the whole mixture to a vigorous boil (use high heat initially). Once it boils and the sauce starts to thicken slightly, reduce to a medium simmer. Stir well to make sure all the tteok is cooking evenly.
7. Final Polish: Sesame & Veggies Now, add the green onion segments. Cook for another 1-2 minutes until they are just tender but still retain a vibrant color and slight crunch. You are looking for the sauce to thicken into a perfect glaze that "hugs" the rice cakes.
To finish, turn off the heat. Immediately stir in 1 tablespoon of sesame oil and add black pepper to taste. Give it one last taste. If you like it sweeter or saltier, you can adjust the seasoning now.
Plating a Royal Dish: Cast Iron Meets Traditional Porcelain
To elevate this Kungjung Tteokbokki to true royalty status, you must plate it beautifully.
This is exactly what it looks like when a dish is carefully plated in an elegant bowl that highlights its traditional beauty, right after being taken out of a sizzling cast-iron skillet!
Look at this stunning presentation! This elegant ceramic dish perfectly holds the heat and showcases the deep, glossy glaze of the non-spicy sauce. Look closely at the thick, luxurious brown reduction, the perfect texture on the rice cakes, the caramelized onions, and the bright vibrant colors of the green onion and carrot against the earthy shiitake. Sprinkle some sesame seeds for the final touch.
This is not a simple street snack. When prepared in cast iron and plated with care, it's a dish worthy of a palace feast. Your family and friends will feel like royalty. Enjoy the incredible, mild-yet-deep taste of tradition!
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