Hello, everybody!

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 Choson 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!

Ingredients (for 4 servings)

For marinade:

  1. 1 garlic clove, minced
  2. ½ teaspoon soy sauce
  3. ½ teaspoon honey (or sugar)
  4. ¼ teaspoon of ground black pepper
  5. ½ teaspoon toasted sesame oil


  • 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


Prepare your ingredients:

  1. Cut the beef brisket into matchsticks. Mix the marinade ingredients together and add the beef. Keep in the fridge.gungjungddeokbokki beef
  2. Separate the egg yolks from the whites. Beat the yolks and add a pinch of salt.
  3. 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.
  4. Slice the vegetables and mushrooms, as described above.gunjungtteokbokki ingredients

Make gyerannoreun-jajidan (yellow egg yolk strips) to use as a garnish:

  1. Add a few drops of cooking oil to a heated non-stick pan. Wipe off any extra hot oil with a paper towel.
  2. 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.
  3. 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.
  4. Slice the yolk sheet into strips and set it aside.gyeranjidan

Put it all together:

  1. 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.
  2. Add all the sliced vegetables and mushrooms. Stir for 1 minute.gungjungddeokbokki vegetables
  3. 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.gungjung ddeokbokkigungjungddeokbokki
  4. 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.
  5. Serve hot.

royal court ddeokbokki

Leave your rating:

So far this is rated 5/5 from 476 votes

Be the first to rate this.


  1. bertman4 Seattle, WA joined 10/17 & has 10 comments

    I made it vegetarian and in doing so, I forgot to add garlic. But it still came out delicious!

    See full size image

  2. Lani Southern California joined 4/22 & has 1 comment

    So good! I didn’t have any beef when I first made it, so I marinated shiitake mushrooms instead. It came out amazing! I had a vegan friend visit and they loved it! Thank you very much for sharing your awesome recipes with us. ^^

    See full size image

  3. sol89 Polska joined 2/22 & has 2 comments

    This is great! Easy and fast to make, and yet so full of flavor and delicate sweetness.
    I replaced white mushrooms with oyster mushrooms (a day before making the dish I cut them into stripes and then fried – on butter and oil with a bit of salt and freshly ground pepper, and then, when the juices were almost gone, I’ve added soy sauce and honey and caramelized the mushrooms) and sesame seeds with green onion, since nuts where enough crispiness for me.

  4. Letscount23 Chicago joined 3/20 & has 2 comments

    Thank you for the delicious recipe! I know it serves 4 but the two of us ate the whole thing, oops! :)

    See full size image

  5. Maryhamz Malaysia joined 10/19 & has 1 comment

    Thank you for the recipe!

    See full size image

  6. minhthu2604 Melbourne, Australia joined 4/18 & has 1 comment

    Thank you so much for your video!!!

    See full size image

  7. Sigunsdottir Oregon joined 1/18 & has 2 comments

    I always found spicy rice cakes very attractive and was upset, that I can’t tolerate spicy food al all, so, I was very happy, when I found this recipe (and whole site!)
    I doubled amount of everything, but when we started eating, I realized, I made a horrible mistake: I should cook at least 4 lbs of it! Seriously, one of the best foods I ever ate! Barely anything left for tomorrow.
    Meat was very lean round steak and I took oyster mushrooms (store had very good ones).

    See full size image

  8. Tessa United States joined 5/14 & has 3 comments

    I wanted to make this for a long time, tonight I finally did. I was so pleased with the flavor on this dish. I love the chewy texture of rice cakes, I’m glad I have another favorite dish to use them in. I could not find a small Brisket beef, so I ended up using tenderloin. Thank you Maangchi.

    See full size image

  9. Evilisa Dallas, TX joined 4/16 & has 1 comment

    We made this last night for dinner. We will be making this often forever. So very good. Actually this is the third recipe of yours I’ve made and they have all been popular in my house.

    So I decided to sign in and let you know. You Rock!

  10. elleykat joined 7/15 & has 3 comments

    Thank you for this recipe! I tried this while I was in LA and loved it so much, I wanted to make it for my husband when I came home. I searched on Google for a recipe and was so happy your website was the #1 result! I made you mak-kimchi recipe and it was so good, and I’ve watched lots of your videos. This turned out so good, and I made the short grain rice flour and garaetokkk using your recipes too. :) My husband says “that was probably one of the best things I’ve ever eaten.” Next time I will try to make your yellow pickled radish and also jjajangmyeon, and my husband asks me to please make him spicy rice cakes. Thank you Maangchi!

  11. moonlightsonata egypt joined 2/15 & has 3 comments

    Thanks a lot maangchi my little sister have a problem with spicy food … and she really wanted to taste the rise cakes
    I am going to make her these (she just got her results and she succeed )
    This will be my present for her
    Thanks maangchi thanks alot

  12. Cuban Nerd FL joined 6/14 & has 1 comment

    This is awesome. I’ve recently got interested in Korean food after trying some once. I loved it. Since then I’ve been trying to cook some recipes for myself and for a good friend who loves it. This one in particular looks delicious.

  13. sweetmouth brooklyn, ny joined 4/10 & has 11 comments

    i’m making this tonight for my parents ahh so excited<3 wish me luck!

  14. Widget Surrey, B.C.,Canada joined 1/14 & has 1 comment

    Thank you Maangchi! I have an adopted Korean daughter and have tried for years to find somewhere to get cooking lessons for Korean food. Now that I have found your website, I have tried many recipes and have had success with all of them. You make them so simple and easy to understand and your videos are great. Japchae and Royal court stir fried rice cakes are definitely two of my favorites. Thanks again.

    • Maangchi New York City joined 8/08 & has 12,045 comments

      You are learning Korean cooking for your daughter who came from Korea! I feel so warm! You are such a great mom. I’d like to meet you and your daughter someday! Don’t forget to say hello to your daughter for me! : )

  15. tohru314 Arizona joined 8/13 & has 2 comments

    Finally I can learn how to make the korean dishes I’ve loved for years! All of my friends growing up were Korean and I have such fond memories of eating homemade korean dishes at their houses everyday. Thank you so much Maangchi! The recipes I have tried so far have been delicious!

  16. angela b virginia joined 9/12 & has 1 comment

    Thank you Manngchi!
    This was so delicious and now one of my favorite Korean dishes!!!

  17. alyeska907 Anchorage, Alaska joined 3/13 & has 2 comments

    So happy that I found you Maangchi! I’m an Alaskan that loves Korean food and now I can learn how to create all the dishes that I love to eat at my local Korean Barbecue place here in Anchorage. Ddeokbokki is one of my favorites and looking forward to making the ‘Royal Court’ version. Looks tasty! I’ll let you know how it turns out.

    P.S. I made your Kimchi recipe a few days ago and am now letting it ferment in the fridge. I ate a little bit of it last night and it is tasting great! Oh, did I mention that there’s a huge Korean community here in Alaska? Finding all the ingredients necessary is easy as there are many Korean and international markets here.


  18. Lesliejane Canada joined 3/13 & has 2 comments

    This looks delicious. I am a Canadian married to a korean and i have started blogging about Korean food. I will link back to this one when I make it. I just need to go and get some rice cakes! :)

  19. Wadeinh2o Minneapolis Mn joined 3/13 & has 1 comment

    Thank you for this recipe. I made it this evening and it’s delicious! I really love your videos and blog. Thank you for helping me dive deeper into Korean cuisine!

  20. MyeolchiGirl Canada joined 2/13 & has 2 comments

    Thank you so much for posting all of your wonderful recipes! My best friend who I’ve known for 20 years is Korean and I grew up with her mothers food, this brings back all the memories of my adolescence. Your instructions are easy to follow and the outcome is delicious! This recipe is a new favorite of mine! Thank you again!

    • Maangchi New York City joined 8/08 & has 12,045 comments

      Nice meeting you! I love your id “myeolchigirl”. Myeolchi is anchovies, so I assume you love anchovies or you are very slim like myeolchi! : )
      “I grew up with her mothers food, this brings back all the memories of my adolescence…” yes, certain food always brings back good memories.

      • MyeolchiGirl Canada joined 2/13 & has 2 comments

        You are right I love myeolchi! The name is because my best friend’s mother-in-law who is also Korean was being cheeky one day (we had just met) while I was visiting her house. She invited us to stay for lunch (I of course couldn’t refuse as I love Korean food and would never pass up an opportunity to have some). She had no idea that I had grown up eating at my best friends house and started passing the side dishes around. She giggled when I put a heaping pile of myeolchi on my plate thinking I wouldn’t like it. I told her that not only am I Portuguese and have had a healthy diet with fish in it, I also have been eating myeolchi since I was twelve years old. From that day on she has always called me myeolchi girl.

  21. Bandairae Florida to Ohio joined 11/11 & has 2 comments

    This looks fantastic and delicious! I’ve been wanting to make ddeokbokki for a while now but I’m very sensitive to spicy food, so I’m very excited about gungjung ddeokbokki.

    I always become very giddy when you upload a new video. I can’t wait to start cooking all of these wonderful Korean dishes.

Leave a Reply

You must create a profile and be logged in to post a comment.