I’m excited to share my Tteokbokki rice cakes recipe for gungjung tteokbokki, where chewy rice cakes and stir-fried vegetables are tossed in a savory, slightly sweet bulgogi-style soy sauce perfect for kids.

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I love messing with expectations. When people think Tteokbokki Rice Cakes Recipe they picture the red, spicy sauce, but my Soy Sauce Stir Fry version flips that on its head.

I toss garaetteok rice cakes with thin sliced beef sirloin so every chewy bite gets a salty, bulgogi-like hit thats also slightly sweet and oddly kid friendly. It feels familiar but then does something unexpected, you’ll taste that savory depth and want to ask whats in it.

I sometimes worry I brag too much but honestly one forkful and you get why I keep making it. I always mess up the timing yet somehow it turns out great.

Ingredients

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Garaetteok: chewy rice cakes, mainly carbs, low fibre, soak up sauces, filling but simple
Beef sirloin: rich protein, iron boost, fattiness adds savory depth and meaty bite
Soy sauce: salty umami base, gives deep savory sweetness and brown color, watch salt
Sesame oil: tiny splash for nutty aroma, good fats, strong so use sparingly
Shiitake: earthy umami, adds depth, fibre, low calories, bulks dish without heaviness
Garlic: pungent, adds punch, antioxidants, browns quickly so dont burn
Green onions: fresh sharpness, brightens dish, slight crunch, garnish that lifts flavors

Ingredient Quantities

400 g garaetteok (Korean cylindrical rice cakes)

200 g beef sirloin or ribeye, thin sliced

1 medium yellow onion

1 small carrot

100 g shiitake or button mushrooms

2 green onions

2 cloves garlic, minced

3 tbsp soy sauce

1 tbsp sugar

1 tbsp sesame oil

1 tbsp mirin or rice wine optional

2 tbsp vegetable oil

2-3 tbsp beef stock or water

1/4 tsp ground black pepper

1 tsp toasted sesame seeds

How to Make this

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1. Prep everything first: if garaetteok are hard or frozen soak them in warm water for 10 minutes to loosen, drain; thinly slice 200 g beef across the grain; cut 1 medium yellow onion into wedges, slice 1 small carrot into thin matchsticks, slice 100 g mushrooms, chop 2 green onions, mince 2 cloves garlic.

2. Marinate the beef quickly: toss the sliced beef with 1 tbsp soy sauce, 1 tsp of the sugar, 1/2 tbsp sesame oil, one minced garlic clove and about half of the black pepper (so ~1/8 tsp). Let sit 5 to 10 minutes while you heat the pan.

3. Heat a large skillet or wok over medium-high heat, add 2 tbsp vegetable oil. When hot, sear the beef in a single layer just until browned but not fully cooked, 1 to 2 minutes per side. Remove beef to a plate and set aside.

4. In the same pan add a little more oil if needed, toss in the onion, carrot and mushrooms and stir fry 2 to 3 minutes until they start to soften. Add the remaining minced garlic and stir 30 seconds until fragrant.

5. Add the rice cakes to the pan with the vegetables, then pour in the sauce: the remaining 2 tbsp soy sauce, the rest of the sugar (about 2 tsp), optional 1 tbsp mirin if using, and the 2 to 3 tbsp beef stock or water. Stir to combine.

6. Return the beef to the pan, mix everything and reduce heat to medium. Let it simmer, stirring occasionally, until the rice cakes are soft and the sauce is glossy and slightly reduced, about 3 to 5 minutes. If sauce is too thick add a splash more stock or water.

7. Finish by drizzling the remaining 1/2 tbsp sesame oil (or use the rest of the 1 tbsp listed), scatter the chopped green onions, sprinkle the rest of the black pepper and 1 tsp toasted sesame seeds. Give a final toss.

8. Taste and adjust: add a pinch more sugar for sweetness or a splash more soy for saltiness. Serve warm. Quick tips: separate rice cakes in warm water if stuck, slice beef thin and work hot and fast so it stays tender, and don’t overcook the veggies so kids will eat them.

Equipment Needed

1. Large heavy skillet or wok, for searing and stir frying
2. Cutting board
3. Sharp chef’s knife
4. Mixing bowl for the beef marinade
5. Shallow bowl (to soak and drain the garaetteok)
6. Tongs or a heatproof spatula for flipping and mixing
7. Measuring spoons plus a small measuring cup for the stock/soy
8. Plate to rest the seared beef and hold prepped ingredients

FAQ

Q: How do I soften hard or refrigerated garaetteok so they cook evenly? A: Soak them in warm water 10 to 20 minutes until pliable. For frozen ones, thaw in warm water 20 to 30 minutes. You can also microwave wrapped in a damp paper towel 30 to 60 seconds, then separate the pieces before stir frying.

Q: Can I swap the beef for something else or make this vegetarian? A: Yes, use thinly sliced chicken or pork, or firm tofu and extra mushrooms for a veg version. If you skip beef, swap beef stock for vegetable stock or water and taste the seasoning, it may need a little more soy or sugar.

Q: Will the soy sauce make the dish too salty? A: Maybe, it depends on the soy sauce. Use low sodium soy if you're worried, or cut to 2 tbsp and add more stock to stretch flavor. Always taste near the end and adjust with a pinch of sugar or splash of water.

Q: How do I stop the rice cakes from sticking or clumping? A: Toss them in a little vegetable oil before cooking, keep the pan hot and stir often, and add the 2 to 3 tbsp of stock or water early so they slide instead of glueing together. If they start to stick, add a splash more liquid and scrape the pan.

Q: How should I reheat leftovers and how long do they keep? A: Store in an airtight container in the fridge up to 2 days. Reheat in a skillet with a splash of water and cover 2 to 3 minutes, or microwave covered with a damp paper towel 1 to 2 minutes. They get chewier after chilling but will soften when warmed.

Q: Can I make this spicy or freeze it? A: To make spicy add 1 tbsp gochujang and a pinch of gochugaru, reduce a bit of soy sauce so it wont be too salty. Freezing cooked rice cakes is not great, they turn gummy; if you must freeze, do so before cooking and thaw fully in warm water before use.

Rice Cake Stir Fry With Soy Sauce (Gungjung Tteokbokki) Recipe Substitutions and Variations

Garaetteok: If you can’t find the exact rice cakes try sliced mochi or cylindrical frozen tteok, even thick rice noodles or udon will work when you want the chew but not the exact flavor.
Beef: Swap thin sliced pork (shoulder or belly), boneless chicken thigh, firm tofu or go all mushrooms (shiitake + oyster) for a veggie version.
Soy sauce: Use tamari for gluten free, coconut aminos for lower sodium and a bit sweeter, or regular light soy sauce if you want more salt.
Mirin: Replace with 1 tsp sugar plus 1 tbsp rice wine vinegar, or use dry sherry or a splash of sweet white wine if that’s what you got.

Pro Tips

– Soak and separate the rice cakes in warm water longer than you think if theyre still a bit hard, 15 to 20 minutes is fine. Use chopsticks or your fingers to tease them apart so they dont clump in the pan, and drain well so the sauce can stick.

– Add a tiny bit of cornstarch to the beef marinade (about 1 tsp) with a drizzle of oil. It makes the meat silky and keeps juices in when you sear it, so it wont get tough. Let the beef sit 5 to 10 minutes after mixing, then sear hot and fast.

– Dont crowd the pan, youll steam instead of sear. Work in batches if needed, get a good quick brown on the meat, then pull it out and finish everything together so the beef stays tender.

– If the sauce isnt glossy or clinging to the rice cakes, mix a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir it in at the end, cook 30 to 60 seconds more. A small pat of butter or an extra splash of sesame oil at the finish also makes it taste richer.

– Save some green onion and sesame seeds for finishing instead of cooking them all. The raw scallion added at the end gives freshness and a little acid like a squeeze of lemon or a splash of rice vinegar will cut through the sweetness if it tastes flat.

Rice Cake Stir Fry With Soy Sauce (Gungjung Tteokbokki) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm excited to share my Tteokbokki rice cakes recipe for gungjung tteokbokki, where chewy rice cakes and stir-fried vegetables are tossed in a savory, slightly sweet bulgogi-style soy sauce perfect for kids.

Servings

servings

Calories

481

kcal

Equipment: 1. Large heavy skillet or wok, for searing and stir frying
2. Cutting board
3. Sharp chef’s knife
4. Mixing bowl for the beef marinade
5. Shallow bowl (to soak and drain the garaetteok)
6. Tongs or a heatproof spatula for flipping and mixing
7. Measuring spoons plus a small measuring cup for the stock/soy
8. Plate to rest the seared beef and hold prepped ingredients

Ingredients

400 g garaetteok (Korean cylindrical rice cakes)
200 g beef sirloin or ribeye, thin sliced
1 medium yellow onion
1 small carrot
100 g shiitake or button mushrooms
2 green onions
2 cloves garlic, minced
3 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
1 tbsp mirin or rice wine optional
2 tbsp vegetable oil
2-3 tbsp beef stock or water
1/4 tsp ground black pepper
1 tsp toasted sesame seeds

Directions

Prep everything first: if garaetteok are hard or frozen soak them in warm water for 10 minutes to loosen, drain; thinly slice 200 g beef across the grain; cut 1 medium yellow onion into wedges, slice 1 small carrot into thin matchsticks, slice 100 g mushrooms, chop 2 green onions, mince 2 cloves garlic.
Marinate the beef quickly: toss the sliced beef with 1 tbsp soy sauce, 1 tsp of the sugar, 1/2 tbsp sesame oil, one minced garlic clove and about half of the black pepper (so ~1/8 tsp). Let sit 5 to 10 minutes while you heat the pan.
Heat a large skillet or wok over medium-high heat, add 2 tbsp vegetable oil. When hot, sear the beef in a single layer just until browned but not fully cooked, 1 to 2 minutes per side. Remove beef to a plate and set aside.
In the same pan add a little more oil if needed, toss in the onion, carrot and mushrooms and stir fry 2 to 3 minutes until they start to soften. Add the remaining minced garlic and stir 30 seconds until fragrant.
Add the rice cakes to the pan with the vegetables, then pour in the sauce: the remaining 2 tbsp soy sauce, the rest of the sugar (about 2 tsp), optional 1 tbsp mirin if using, and the 2 to 3 tbsp beef stock or water. Stir to combine.
Return the beef to the pan, mix everything and reduce heat to medium. Let it simmer, stirring occasionally, until the rice cakes are soft and the sauce is glossy and slightly reduced, about 3 to 5 minutes. If sauce is too thick add a splash more stock or water.
Finish by drizzling the remaining 1/2 tbsp sesame oil (or use the rest of the 1 tbsp listed), scatter the chopped green onions, sprinkle the rest of the black pepper and 1 tsp toasted sesame seeds. Give a final toss.
Taste and adjust: add a pinch more sugar for sweetness or a splash more soy for saltiness. Serve warm. Quick tips: separate rice cakes in warm water if stuck, slice beef thin and work hot and fast so it stays tender, and don't overcook the veggies so kids will eat them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.