Korean Royal Court Rice Cakes (Gungjung Tteokbokki 궁중떡볶이)


Can you believe it? This is the ORIGINAL version of tteokbokki! Way before the spicy one was invented in the 50s, Gungjung Tteokbokki was the way rice cakes were done! They say this is the way tteokbokki was enjoyed by royalty so this is known as 'Palace’ or ‘Royal Court’ tteokbokki.

To be honest, I much prefer this version to the popular sweet, spicy red version. I think this is so much more delicious and packs more flavour. It’s also pretty healthy!

I created this recipe after looking at a few different recipes and decided to use a meat substitute because… well why not! We have the option now! I was so happy with how it came out so I hope you enjoy!!



serves 4

200g vegan mince (I use funky fields)
2 tsp soy sauce
2 tsp apple syrup (corn, rice or agave syrup will work too)
2 tso sesame oil
1/2 tsp ground white pepper
3 tsp fresh garlic (finely minced)

2 cups white mushrooms, sliced
1/3 cup green capsicum, sliced
1/3 cup red capsicum, sliced
1/3 cup yellow capsicum, sliced
1/2 cup carrot, cut into thin matchsticks
1 small white onion, diced

750g ‘tteok’ rice cakes, fresh (or thawed if frozen)
1 tsp sesame oil
1 tsp soy sauce

1 tsp garlic
2 tsp oil (for frying)
3 tsp soy sauce
1/2 cup water
1 tbsp apple syrup (corn, rice or agave syrup will work too)
1/2 tsp pepper
1 tsp sesame oil (to serve)
Toasted sesame seeds (to serve)
Sliced spring onions (to serve)


1. Place all ‘korean marinaded beef’ ingredients into a small bowl and mix. Allow to sit for minimum half an hour - a good time to cut your vegetables!
2. Place all ‘rice cakes marinade’ in a bowl and use your hands to make sure all the rice cakes are covered with the sauce to prevent sticking. This step is particularly necessary if you are using fresh rice cakes.
3. Heat the 2 tsp oil in a large saucepan and add 1 tsp garlic. Fry for 1 minute and then add the marinaded ‘beef’. Cook for 3-5 minutes.
4. Add all the vegetables to the pan and stir fry until vegetables for 2 minutes.
5. Add the marinaded rice cakes, 3 tsp soy sauce, 1/2 cup water, 1 tbsp apple syrup and 1/2 tsp pepper to the pan.
6. Keep stirring until rice cakes are soft and cooked through, and the sauce thickens a little.
7. Turn the heat off, stir through 1 tsp of sesame oil and top with sesame seeds and spring onions.
6. Enjoy!


Elizabeth MiuComment