Today I'm going to make Gungjung Tteokbokki

"royal court" tteokbokki

Gungjung means "royal court".

If you've saw korean tteokbokki before,

probably you saw in dramas,

and korean tteokbokki is cooked

in red sauce.

Red hot, spicy tteokbokki

was developed in the 1950's.

But before that,

we had this royal court cuisine

and they use soy sauce.

We call this non-spicy tteokbokki,

or ganjang tteokbokki.

Ganjang is "soy sauce".

Color is going to be a little brown.

And beef, thinly sliced beef

is used

Let's start.

When you go to Korean grocery stores,

you will buy this type of tteokbokki rice cake.

Easily, you can find at any Korean grocery store.

So we need the egg yolk,

and separate.

We call this a thread.

Nice, that part.

Remove this way.

Okay, a little salt, a pinch of salt.

And mix well.

About 30 seconds after,

heated a little over high heat,

and little, a few drops of oil.

We are going to really lower the heat now,

Really lower.

Like this.

And I'm going to wipe off this excess oil.

Turn off the heat.

So almost 70% of this is cooked, you see?

So I'm going to turn it over.

Now meanwhile, let's marinate our beef.

100 grams.

Thinly slice.

Around 3 inches long.

Put it back and let's marinate.

So,

one garlic clove, minced.

1/2 teaspoon soy sauce.

Honey or sugar, around 1/2 a teaspoon.

And ground black pepper.

Sesame oil.

Okay, mix this.

This is like bulgogi marinade.

Cut the edge parts to make a rectangular shape.

This is around 2 inches.

Make really beautiful, thin strips.

So we are going to use onion.

Thinly slice.

So a little bit of carrot we are going to use.

This is also around 2 inches.

Green bell pepper we are going to use.

This amount.

Same size.

All leftovers, don't throw them away

you can make stir-fried rice

all chop it up and stir-fry with rice.

and some vegetable oil and chopped kimchi.

Red bell pepper.

And this one is optional,

because we used already carrot.

So you don't have to use this if you don't have.

But for more, really, color it's really vivid.

and also flavor, so I like this.

Well, let's use a lot of mushrooms.

You can use shiitake mushrooms or white mushrooms,

any type of mushrooms.

But I'm going to use white mushrooms today.

I just pre-washed this, let's cut it.

About 2 cups.

This part is the missing part, what should I do?

Let's fill it up with garlic.

Because,

garlic flavor, we need.

So 1 clove of minced garlic.

So now, we're really ready to cook!

When the pan is heated,

add a little, a few drops of cooking oil.

And garlic.

So, marinated beef.

When the beef is almost half-cooked,

add all the vegetables.

I'm going to little, lower the heat.

Medium heat.

And then, rice cakes.

And 1/2 cup water.

And soy sauce, one tablespoon,

and one teaspoon.

And I'm going to add sugar or rice syrup.

So this is syrup,

I'm using 1 tablespoon rice syrup.

Ground black pepper.

Smells so good.

It's beautiful, isn't it?

So remove from the heat,

and I'm going to add,

sesame oil.

Sesame seeds.

Just a little bit.

Don't forget this egg.

It's really pretty.

So if you have pine nuts at home you can use.

If you don't have, nevermind.

We made Gungjung tteokbokki,

"royal court" tteokbokki.

Let me taste it!

Rice cake, mushrooms.

This Gungjung tteokbokki is not spicy,

so children and then people who can't eat spicy food,

will love this one.

Okay, enjoy my recipe!

See you next time!

Bye-bye!