Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

This savory-sweet rice cake dish is similar to the tteokbokki that was served in the Korean royal court during the Joseon Dynasty. Its spicy gochujang-rich younger cousin is better-known, but this milder version was created before the introduction of chile peppers to Korean cuisine. Gungjung tteokbokki has a complex sauce of roasted sesame oil, soy sauce and aromatics. Beef, vegetables and chewy-tender rice cakes, which are sold in the refrigerated section of Korean markets, are simmered with the sauce until it reduces to a velvety glaze. For a vegetarian meal, simply omit the beef. (The mushrooms add plenty of meaty flavor.) Mung bean sprouts add texture, but they can be left out, if you can’t find them.

Ingredients

• ¼

  cup low-sodium soy sauce

• 2

  tablespoons turbinado sugar

• 1

  tablespoon minced garlic

• ½

  teaspoon black pepper

• ¼

  cup finely chopped scallions

• ½

  teaspoon roasted sesame oil

• 4

  ounces beef rib-eye or sirloin steak

• 1

  pound 2-inch-long cylindrical rice cakes

• 2

  tablespoons safflower or canola oil

• ½

  small yellow onion, thinly sliced (about 1/2 cup)

• 4

  ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch-thick

• 1

  red bell pepper, seeded and sliced 1/4-inch-thick

• 1

  cup mung bean sprouts

• Toasted sesame seeds, for garnish

Preparation

1. In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
2. Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
3. Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
4. In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
5. Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
6. Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
7. Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.