Gungjung Tteokbokki Recipe

Name: Gungjung Tteokbokki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Korean rice cakes; 5 tablespoons soy sauce, divided; 2 tablespoons sesame oil, divided; 1 tablespoon vegetable oil, or to taste; 1 (8 ounce) container tofu, cut into bite-sized pieces; 1 tablespoon honey; 1 tablespoon rice wine; 2 cloves garlic, minced; ground black pepper to taste; 1/2 yellow onion, sliced; 1 small carrot; 2 green onions; 1 teaspoon honey, or to taste; 1/2 teaspoon sesame oil, or to taste

Servings: persons

1 pound Korean rice cakes
5 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 tablespoon vegetable oil, or to taste
1 (8 ounce) container tofu, cut into bite-sized pieces
1 tablespoon honey
1 tablespoon rice wine
2 cloves garlic, minced
ground black pepper to taste
1/2 yellow onion, sliced
1 small carrot
2 green onions
1 teaspoon honey, or to taste
1/2 teaspoon sesame oil, or to taste

1
Defrost frozen rice cakes for 10 minutes in cold water.
2
Bring a pot of water to a boil. Add rice cakes and boil until softened, 2 to 3 minutes. Drain; do not rinse. Mix in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Set aside.
3
Heat oil in a large frying pan over medium heat. Fry tofu in the hot oil until lightly browned, 3 to 5 minutes.
4
Combine remaining 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, rice wine, garlic, and black pepper in a container. Marinate tofu in the mixture.
5
Cut carrot lengthwise; slice diagonally into thin strips. Cut green onions into 2-inch lengths. Quarter each piece.
6
Heat the same pan over medium-high heat. Add onion, carrot, and tofu without marinade. Saute until onion and carrot start to soften, 3 to 5 minutes. Add rice cakes and stir-fry for 5 to 6 minutes. Stir in as much marinade as desired. Add green onions. Swirl 1 teaspoon honey and 1/2 teaspoon sesame oil on top.

585

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Korean rice cakes, 5 tablespoons soy sauce, divided, 2 tablespoons sesame oil, divided, 1 tablespoon vegetable oil, or to taste, and more.

Yes, Gungjung Tteokbokki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gungjung Tteokbokki

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