Introduction

Gungjung tteokbokki sauce (궁중떡볶이 양념) is the soy sauce-based seasoning for gungjung tteokbokki, “royal court tteokbokki.” Long before the fiery red street-food version became famous, tteokbokki was a stir-fry of rice cakes, beef and colorful vegetables seasoned with soy sauce, sugar and sesame oil. It is sweet, savory and not spicy at all, which makes it a great introduction to Korean rice cakes and an easy dish for kids. If you know only the spicy kind made with tteokbokki sauce, this is a completely different experience.

Gungjung Tteokbokki Sauce at a Glance

Quick facts

• What it is: a soy-based seasoning for non-spicy stir-fried rice cakes
• Main ingredients: soy sauce, sugar or honey, garlic, green onion, sesame oil, black pepper
• Taste: sweet-savory, nutty and mild, similar to bulgogi
• Main uses: gungjung tteokbokki, japchae-style stir-fries, tteok skewers

What is Gungjung Tteokbokki Sauce Made Of?

The sauce is close to a bulgogi marinade: Korean soy sauce sweetened with sugar or honey, plus minced garlic, chopped green onion, toasted sesame oil, sesame seeds and black pepper. Part of it is used to marinate thin strips of beef, and the rest seasons the rice cakes and vegetables in the pan. Traditional versions add shiitake mushrooms and sometimes a drop of rice wine.

Types of soy-based tteokbokki

• Gungjung tteokbokki: beef and vegetables with soy sauce, the royal court style.
• Ganjang tteokbokki: a simpler soy rice cake stir-fry, often without beef.
• Gireum tteokbokki: oil-fried rice cakes from Tongin Market in Seoul, available in soy or chili versions.
• Vegetarian gungjung tteokbokki: mushrooms and tofu instead of beef.

What Does Gungjung Tteokbokki Sauce Taste Like?

It tastes sweet and savory with lots of garlic and a toasty sesame finish. The sauce lightly glazes the chewy rice cakes instead of drowning them, so every piece is shiny and flavorful. There is no chili heat unless you add some.

Popular Korean Dishes That Use Gungjung Tteokbokki Sauce

Gungjung tteokbokki

Rice cakes, beef and vegetables stir-fried in soy sauce. Recipe below.

Ganjang tteok-kkochi

Rice cake skewers pan-fried and brushed with a sweet soy glaze.

Gireum tteokbokki

Crispy oil-fried rice cakes, the soy version uses a similar seasoning.

Japchae

The same sweet soy and sesame flavor seasons japchae glass noodles.

Easy Gungjung Tteokbokki Recipe (Serves 2–3)

Ingredients

• 1 lb (450 g) cylinder rice cakes (garaetteok or tteokbokki tteok)
• 4 oz (115 g) beef sirloin or ribeye, cut into thin strips
• 3 shiitake mushrooms, sliced
• 1/2 onion, sliced
• 1/2 carrot, cut into matchsticks
• 1/2 red bell pepper, sliced
• 2 green onions, cut into 2-inch pieces
• 1 tbsp cooking oil

Gungjung tteokbokki sauce

• 3 tbsp soy sauce
• 1 1/2 tbsp sugar or honey
• 1 tbsp minced garlic
• 1 tbsp chopped green onion
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp black pepper
• 3 tbsp water

Instructions

1. Mix all the sauce ingredients. Toss the beef with 1 tbsp of the sauce and let it sit for 10 minutes.
2. If the rice cakes are hard or refrigerated, soak them in warm water for 10 minutes, or blanch in boiling water for 1 minute until soft. Drain and toss with a few drops of sesame oil.
3. Heat the oil in a large pan over medium-high heat. Stir-fry the beef for 1–2 minutes until no longer pink.
4. Add the onion, carrot and mushrooms and stir-fry for 2 minutes.
5. Add the rice cakes, bell pepper and the remaining sauce. Stir-fry for 3–4 minutes until the rice cakes are soft and glazed.
6. Add the green onion, toss for 30 seconds and serve hot with extra sesame seeds.

Tip: Serve right away. Rice cakes harden as they cool, so reheat leftovers with a splash of water in a covered pan.

Where to Buy Gungjung Tteokbokki Sauce and Rice Cakes

United States

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Amazon
Search soy sauce tteokbokki on Amazon
Search Korean rice cakes on Amazon

H-Mart
Search rice cakes on H-Mart

Canada

Search Korean rice cakes on Amazon.ca

Europe

Search Korean rice cakes on Amazon.co.uk

How to Store Gungjung Tteokbokki Sauce

The mixed sauce keeps in a sealed jar in the refrigerator for about 5 days. Fresh rice cakes are best within a few days; refrigerated vacuum-packed rice cakes last until the package date, and they freeze well for up to 2 months. Cooked gungjung tteokbokki is best eaten the same day.

Gungjung Tteokbokki Sauce FAQ

Is gungjung tteokbokki spicy?

No. It is seasoned with soy sauce, not gochujang, so it is mild and sweet-savory.

Why is it called royal court tteokbokki?

Soy-seasoned rice cake stir-fries were enjoyed in the Joseon royal court and by the upper class, long before the gochujang street-food version appeared in the mid-20th century.

Can I use bottled bulgogi sauce instead?

Yes. Bulgogi sauce is a handy shortcut; add extra sesame oil and garlic at the end.

Conclusion

Gungjung tteokbokki sauce shows the gentle side of Korean rice cakes: soy, garlic, sugar and sesame turning chewy tteok and beef into a colorful, kid-friendly stir-fry. Learn more about the rice cakes themselves in our tteok guide, or try the spicy version with tteokbokki sauce.