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✅ Quick Summary
- Gungjung tteokbokki is the non-spicy “royal court” style: chewy rice cakes in a sweet-savory soy sauce glaze.
- The flavor is all about balance: salty (soy) + gentle sweet + garlic + sesame, then reducing until glossy.
- If rice cakes turn hard, it’s usually a moisture issue—soak/rinse first and reheat leftovers with a small splash of water.
🧭 Quick Routine Box (3–4 steps)
- Rinse/soak rice cakes so they cook evenly (especially if they’re firm from the fridge/freezer).
- Mix a simple sauce: soy sauce + garlic, then add a small sweet touch and water to loosen.
- Stir-fry veggies first, add rice cakes, then pour sauce and cook gently until glossy.
- Finish with sesame oil + sesame seeds, then serve immediately (leftovers reheat well with a splash of water).
The first time I made gungjung tteokbokki, I expected it to be “mild but boring”—but once the soy glaze reduced and coated the rice cakes, it felt surprisingly rich and comforting.
Results can vary depending on rice cake thickness, soy sauce saltiness, and how much moisture your vegetables release.
What is gungjung tteokbokki (royal court style)?
Gungjung tteokbokki is the non-spicy cousin of the red street-style tteokbokki.
Instead of gochujang, it uses a soy sauce-based glaze and often includes vegetables like mushrooms, carrots, onions, and scallions.
The goal is not “hot and fiery”—it’s sweet-savory, glossy, and balanced, so it works as a gentle main dish or a party side.
Ingredients (vegan, flexible)
Main
- Rice cakes (tteok) — fresh, refrigerated, or frozen
- Onion + scallions
- Mushrooms (shiitake or any you like)
- Carrot (thin matchsticks)
Soy glaze roles (build by taste)
- Salty base: soy sauce (or tamari)
- Aromatics: garlic
- Gentle sweet: sugar, maple syrup, or rice syrup (small amount)
- Liquid: water (or light veggie stock)
- Finish: sesame oil + sesame seeds
Optional add-ins (choose what fits your pantry):
- Bell pepper (color + sweetness)
- Tofu puffs or pan-seared tofu cubes (more protein)
- Spinach (added at the end)
How to make soy sauce tteokbokki (step-by-step)
⚠️ Safety note: the soy glaze can bubble and splatter as it reduces. Keep heat moderate and stir gently to avoid burns.
Step 1) Prep rice cakes so they don’t stay hard
If rice cakes feel firm, rinse and soak briefly so they cook evenly.
Frozen rice cakes often need a little extra time to separate and soften—so don’t rush the first simmer.
Step 2) Mix the sauce (slightly strong is okay)
Mix soy sauce + garlic + a small sweet touch, then add water to loosen.
Taste it: it should be a little bolder than your final target because it will mellow once it coats rice cakes and vegetables.
이미지 설명: 간장소스는 ‘짭짤-달큰’ 균형만 잡으면 거의 성공이에요.
Step 3) Stir-fry veggies first, then glaze
Stir-fry onions and mushrooms first so they develop aroma, then add carrots and scallions.
Add rice cakes, pour in the sauce, and cook gently until the sauce thickens and turns glossy.
이미지 설명: 소스가 윤기 나게 코팅되면 ‘불 끄기 직전’ 타이밍이에요.
Common mistakes + quick fixes (too salty, too sweet, hard tteok)
Problem 1) Too salty
Fix: add a small splash of water to loosen, then simmer again so it re-coats. Next time, start with less soy sauce and reduce longer.
Fix: add a small splash of water to loosen, then simmer again so it re-coats. Next time, start with less soy sauce and reduce longer.
Problem 2) Too sweet
Fix: add a little more soy sauce or garlic, then reduce again. Many soy glazes get sweeter as they reduce, so start with a smaller sweet touch.
Fix: add a little more soy sauce or garlic, then reduce again. Many soy glazes get sweeter as they reduce, so start with a smaller sweet touch.
Problem 3) Rice cakes are hard in the center
Fix: soak/rinse longer, and simmer gently before you try to “glaze.” If the sauce is already thick, loosen with water and cook until tteok softens.
Fix: soak/rinse longer, and simmer gently before you try to “glaze.” If the sauce is already thick, loosen with water and cook until tteok softens.
Problem 4) Sauce won’t turn glossy
Fix: it may be too watery. Keep simmering gently and stir so it reduces and coats. Pan size and moisture from veggies can change this a lot.
Fix: it may be too watery. Keep simmering gently and stir so it reduces and coats. Pan size and moisture from veggies can change this a lot.
Serving ideas + leftovers
Serving ideas:
- With hot rice and a mild side (white kimchi is great if you want non-spicy balance)
- As a party platter with extra veggies and sesame finish
- As a lunch bowl: add tofu cubes for more protein
Leftovers: rice cakes can firm up after chilling. Reheat gently with a splash of water to loosen the glaze.
Texture can vary depending on rice cake type and how thick the sauce was when stored.
이미지 설명: 남은 궁중떡볶이는 물 한두 스푼으로 풀어 ‘덮밥’으로 먹으면 편해요.
FAQ
Q1. Is gungjung tteokbokki always non-spicy?
A. Usually it’s non-spicy, but recipes vary. Some people add a little chili for color—this version stays soy-sauce mild.
A. Usually it’s non-spicy, but recipes vary. Some people add a little chili for color—this version stays soy-sauce mild.
Q2. Can I make it gluten-free?
A. Possibly—use gluten-free soy sauce (tamari) and check your rice cakes. Products vary by brand, so labels matter.
A. Possibly—use gluten-free soy sauce (tamari) and check your rice cakes. Products vary by brand, so labels matter.
Q3. Why do my rice cakes get hard after storing?
A. Rice cakes can firm up when chilled. Reheating with a splash of water usually helps, but results depend on the rice cake type.
A. Rice cakes can firm up when chilled. Reheating with a splash of water usually helps, but results depend on the rice cake type.
Q4. What vegetables work best?
A. Mushrooms, onions, and carrots are classic, but you can use what you have. Just note watery vegetables can thin the sauce.
A. Mushrooms, onions, and carrots are classic, but you can use what you have. Just note watery vegetables can thin the sauce.
Q5. Can I cook it sweeter like a glaze?
A. Yes, but increase sweetness gradually—glazes intensify as they reduce. Taste and adjust in small steps.
A. Yes, but increase sweetness gradually—glazes intensify as they reduce. Taste and adjust in small steps.
Today’s challenge: reduce the soy sauce glaze just until it clings to the rice cakes—then stop. That “shiny coat” is the royal-court vibe.
도움이 되셨다면 공감 ❤️ 눌러주시고 댓글로 궁금한 점 남겨주세요!