Gungjung tteokbokki is the traditional, non-spicy Korean stir-fry of rice cakes that was once served at royal banquets. This simple, quick recipe combines rice cakes, thinly sliced beef and vegetables in a mild soy-based sauce to recreate those classic flavors in about 20 minutes.
Does tteokbokki have to be spicy? Not at all. There are many regional and home-style variations, and gungjung tteokbokki—also called ganjang tteokbokki—is a savory, soy sauce–based version that’s mild and family-friendly.
This dish traces its roots to the Joseon Dynasty, when it was prepared for the royal court. Unlike the modern street-food favorite made with gochujang (red chili paste), gungjung tteokbokki highlights a cleaner, more subtle savory profile. It’s ideal for anyone who prefers less heat or wants a different take on Korean rice cakes—perfect for holiday gatherings, family dinners, or an easy snack.
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What Makes Gungjung Tteokbokki Different From Typical Tteokbokki?
Gungjung tteokbokki (궁중떡볶이) is the non-spicy, soy sauce–based cousin of the more familiar red, gochujang-spiced tteokbokki. The name gungjung means “royal court,” reflecting its history as a refined dish served in palace kitchens. Instead of relying on chile paste for heat, this version uses soy sauce, a touch of sweetener and sesame oil to create a savory, balanced flavor.
Because it’s mild, this tteokbokki works well for children and anyone avoiding spicy foods. It also makes a pleasing addition to celebratory meals like Lunar New Year dinners, or as a comforting, quick home-cooked snack.
Ingredients List
This recipe is flexible—use what you have on hand and adjust quantities to taste.
- Rice cakes: Thin garaetteok (cylinder-shaped rice cakes) are ideal for stir-frying. Thick, sliced rice cakes that are typically used for tteokguk can also be used if preferred.
- Protein: Thinly sliced beef (sirloin, rib eye, or bulgogi-style) is traditional. Ground beef works, and tofu or extra mushrooms are good plant-based swaps.
- Vegetables: Onion and bell peppers add crunch and color. Zucchini, carrots, cabbage, spinach or garlic chives also pair nicely.
- Savory sauce: Basic pantry items—soy sauce, honey (or sugar), garlic, black pepper, and sesame oil—make a simple, flavorful sauce. A little butter used for stir-frying adds richness if you like.
How to Make Gungjung Tteokbokki (Royal Court Tteokbokki)
1. Marinate the beef and mix the sauce: Toss thin beef slices with soy sauce, minced garlic, sugar (or honey) and black pepper. Set aside to marinate briefly. Combine the non-spicy tteokbokki sauce ingredients—soy sauce, honey and sesame oil—in a small bowl.
2. Prepare the rice cakes: Bring a pot of water to a boil and cook the rice cakes for about 2 minutes until soft and tender. Drain them, transfer to a bowl and toss with 1 tablespoon of oil to prevent sticking.
3. Stir-fry beef and vegetables: Heat a skillet over medium-high heat and add a small knob of butter or a splash of oil. Stir-fry the marinated beef for about 1 minute, then add sliced onion and bell peppers and cook another minute. Add shiitake or other mushrooms and cook until softened.
Cooking tip: A bit of butter adds a rounded, savory note to the stir-fry; use oil if you prefer.
4. Add rice cakes and sauce: Add the oiled rice cakes to the skillet and toss everything together. Pour the sauce over the mixture and continue stir-frying until the rice cakes and ingredients are evenly coated and heated through, taking care they don’t stick to the pan.
5. Finish and serve: Turn off the heat, drizzle with sesame oil, and garnish with toasted sesame seeds or chopped green onions. Serve immediately while warm.
Leftovers
This stir-fry is best fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little oil or microwave until hot. If rice cakes have firmed up, stir-frying helps restore a pleasant texture.
If you want to explore more rice cake variations, try pan-fried or fusion-style recipes that play with spice levels and creamier sauces for different textures and flavors.
Non-Spicy Gungjung Tteokbokki (Royal Court Rice Cake)
Ingredients
- 1 lb rice cakes, tteokbokki tteok (about 2-inch long)
- 1 tbsp oil
- 1/3 lb beef sirloin or rib eye, very thinly sliced or use bulgogi beef
- 1/2 small onion, thinly sliced
- 1/2 each red and green bell peppers, thinly sliced
- 3-4 shiitake mushroom, thinly sliced
- 1 tbsp butter
- 2 tsp toasted sesame seeds, to garnish, optional
For beef marinade
- 2 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp sugar
- 1/4 tsp black pepper
For non-spicy tteokbokki sauce
- 1 1/2 tbsp soy sauce, low sodium preferred
- 1 tbsp honey
- 2 tsp sesame oil
Instructions
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To marinate beef, mix beef slices with soy sauce, garlic, sugar, and pepper in a bowl. Toss well and set aside. Combine the non-spicy tteokbokki sauce ingredients in another bowl.
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Bring a pot of water to a boil. Add rice cakes and boil for about 2 minutes until soft. Drain and transfer to a bowl, then toss with 1 tablespoon of oil.
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Heat a skillet over medium-high heat and melt butter or heat oil. Add marinated beef and stir-fry about 1 minute. Add onion and peppers and stir-fry another minute, then add mushrooms and cook until softened.
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Add the oiled rice cakes to the skillet and toss. Drizzle the sauce over everything and stir-fry until evenly coated and heated through, taking care to prevent sticking.
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Turn off the heat, finish with sesame oil, and garnish with toasted sesame seeds or chopped green onions. Serve immediately.
Notes
For a vegan or vegetarian version, replace beef with tofu or increase the variety and amount of mushrooms for more umami.