Royal Rice Cake (Gungjung Tteokbbokki)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (8)

Royal Rice Cake (Gungjung Tteokbbokki)

NUTRITION · PER SERVING15M COOK
CAL 33%·PRO 41%
CARBS 92G57% OF CAL
4G FIBER7G SUGAR81G OTHER
FAT 23G32% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sautéed rice cakes, often called 'king's snack,' from Korean royal cuisine. Unlike spicy tteokbokki, this version is savory with soy sauce and sesame, studded with vegetables and mushrooms.

mainkoreaneggsdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 300 g Korean rice cakes
  • 100 g rib eye fillet ((3.5 ounces), thinly sliced)
  • 100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced)
  • 1/2 small onion ((50 g / 1.8 ounces), julienned)
  • 1/4 red bell pepper ((40 g / 1.4 ounces), julienned)
  • 1/4 yellow bell pepper ((40 g / 1.4 ounces), julienned)
  • 1/4 green bell pepper ((40 g / 1.4 ounces), julienned)
  • Some cooking oil (, I used rice bran oil)
  • 1 stalk green onion ((15 g / 0.5 ounces), thinly sliced, optional)
  • 1 tsp toasted sesame seeds (, optional)
  • 1 Tbsp soy sauce
  • 1 tsp rice wine ((mirin))
  • 1/2 tsp minced garlic
  • 1/4 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 1/2 Tbsp soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp sesame oil
  • 1/4 tsp minced garlic
PREP
10M
SODIUM
1175MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.