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          • Rice Cake Pasta and Vegetables, Royal Style

            Gungjung-topokki is a dish made of white rice cakes, beef and various dried and raw vegetables stir-fried with soy sauce for seasoning. Tteokbokki was not spicy and only made with soy sauce until the 18th century. But nowadays, it is cooked with a spicy red bean paste, which had been seen in recipes since the 1950s.

          • 음식분류 -
          • 가열시간H 14M
          • 조리시간2H M
          • 온도65~70℃
          • 칼로리250kcal(4man)
          • 주재료white steamed rice cake, beef (top round),brown oak mushrooms



          • - 300 g white steamed rice cake 13 g (1 tablespoon) sesame oil

          • - 100 g beef (top round)

          • - 15 g (3 sheets) brown oak mushrooms

          • - 20 g dried pumpkin strips

          • - seasoning sauce ①

            • 9 g (½ tablespoons) soy sauce
            • 6 g (½ tablespoons) sugar
            • 4.5 g (1 teaspoon) minced green onion
            • 2.8 g (½ teaspoons) minced garlic
            • 0.3 g (⅛ teaspoons) ground black pepper
            • 4 g (1 teaspoon) sesame oil
          • - 50 g (⅓ ea) onion

          • - 15 g (1 ea) green pepper

          • - 20 g (1 ea) red pepper

          • - 60 g mung bean sprouts

            • 400 g (2 cups) water
            • 4 g (1 teaspoon) salt
          • - 60 g (1 ea) egg 13 g (1 tablespoon) cooking oil

          • - seasoning sauce ②

            • 18 g (1 tablespoon) soy sauce
            • 6 g (½ tablespoons) sugar
            • 6 g (1 teaspoon) honey
            • 4.5 g (1 teaspoon) minced green onion
            • 2.8 g (½ teaspoons) minced garlic
            • 4 g (1 teaspoon) sesame oil
            • 50 g (¼ cups) water


          • 1. Cut the white rice cake into 4~5 cm, shred them into 4 pieces lengthwise, mix them with sesame oil together (250 g). 【Photo 1】
          • 2. Dry pat beef with cotton cloths, cut into 5 cm, 0.3 cm-wide/thick. Soak the brown oak mushrooms and dried pumpkin strips in water for 1 hour. Cut them into 5 cm, 0.7 cm-wide and 0.3 cm-thick (beef 80 g, brown oak mushrooms 45 g, pumpkin strips 80 g). 【Photo 2】
          • 3. Shred the onion, green/red pepper into 5 cm and 0.7 cm-wide.
          • 4. Remove the heads and tails of mung bean sprouts, wash in water. 【Photo 4】
          • 5. Panfry egg for garnish, shred into 5 cm and 0.7 cm-wide.
          • 6. Blend seasoning sauce ① and ②.


          • 1. Pour water into the pot, heat it up for 2 minutes on high heat. When it boils, scald the mung bean sprouts with salt for 2 minutes drain water (43 g).
          • 2. Stir-fry on preheated pan the onion and pumpkin strips for 2 minutes respectively on medium heat. Stir-fry the green/red pepper for 20 seconds Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 minutes on medium heat.
          • 3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 minutes on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 seconds Turn the heat off, mix them with egg garnish thoroughly. 【Photos 4】
          Time Process Heat Contro
          Preparation Preparing white rice cake, beef and vegetables, Pan-frying egg garnish. Blending seasoning sauce  
          0min Scalding mung bean sprouts, Stir-frying vegetables Stir-frying beef and brown oak mushrooms H-heat 4 minutes M-heat 5 minutesM-heat 2 minutes
          Stir-frying white rice cake Stir-frying after putting all stuffs, Mixing with egg garnish M-heat 3 minutes M-heat 30 seconds  
          • Pumpkin strips may be replaced by gourd strips and/or carrot.
          • If white rice cake is dried hard, scald slightly in boiling water.
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