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We’ve been learning about Korean tteokbokki for over a month now! We learned how to make garaetteok from scratch, which is used to make hot spicy tteokbokki, rice cake soup, and today’s recipe: Gungjung-tteokbokki, or royal court stir fried rice cake. It’s a non-spicy dish and calls for a variety of colorful vegetables, mushrooms, and marinated beef.
Gungjung-tteokbokki is actually the original tteokbokki and is very different than the more well-known red, spicy version. It has a lot more ingredients, for one, and it’s stir fried and it’s made with soy sauce. It was originally 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’t spicy at all.
After gochujang was developed, a lot of people added it to Gungjung-tteokbokki to make it spicy. But after the Korean war (1950-1953) a small store in Sindang-dong Seoul got famous by selling a cheap snack of spicy tteokbokki made with flour-based rice cakes. This eventually became the spicy tteokbokki that’s so popular today.
Enjoy the recipe! My tteokbokki series is finished now. I’ll meet you guys with a new recipe soon!
Prepare your ingredients:
Make gyerannoreunjajidan (yellow egg yolk strips) to use as a garnish:
Put it all together:
Posted Saturday, February 9th, 2013 at 3:59 pm
Tagged: 간장떡볶이, 궁중떡볶이, ganjangtteokbokki, gungjungddeokbokki, gungjungtteokbokki, korean food, Korean food blog, Korean food images, Korean food website, Korean kitchen, Korean recipes, Maangchi recipes, non spicy ddeokbokki, non-spicy tteokbokki, royal court ddeokbokki, royal court tteokbokki, stir-fried rice cake with vegetables, tteokbokki
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