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ROYAL RICE CAKE (GUNGJUNG TTEOKBBOKKI)
Gungjung Tteokbokki is one of Korean royal court cuisine originated from the royal palace in the Joseon dynasty. It is known as king's snack. Unlike to typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury
Ingredients
MAIN
300 g Korean rice cakes (0.7 pounds), separated (Unless the rice cakes are fresh and soft, soak them in warm water for 10 to 15 mins or parboil in boiling water for 30 seconds)
100 g rib eye fillet (3.5 ounces), thinly sliced
100 g shiitake mushrooms (3.5 ounces), stems removed and thinly sliced
1/2 small onion (50 g / 1.8 ounces), julienned
1/4 red bell pepper (40 g / 1.4 ounces), julienned
1/4 yellow bell pepper (40 g / 1.4 ounces), julienned
1/4 green bell pepper (40 g / 1.4 ounces), julienned
Some cooking oil , I used rice bran oil
1 stalk green onion (15 g / 0.5 ounces), thinly sliced, optional
1 tsp toasted sesame seeds , optional
BEEF MARINADE (MIX THESE WELL IN A BOWL)
1 Tbsp soy sauce
1 tsp rice wine (mirin)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 tsp sesame oil
SEASONING SAUCE (MIX THESE WELL IN A BOWL)
1 1/2 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
Instructions
1. Combine the meat with the marinade. Set aside while other ingredients are being prepared.
2. In a heated pan (on medium-high heat), add some cooking oil and the onion. Stir lightly until they are wilted. Add the meat and cook briefly (about 30 seconds) until the outer layer is cooked.
3. Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
4. Garnish with the green onion and roasted sesame seeds. Serve.
Nutrition
Calories: 306kcal | Carbohydrates: 35g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 1300mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 61.4mg | Calcium: 16mg | Iron: 1.7mg
This article and recipe adapted from this site
Gungjung Tteokbokki is one of Korean royal court cuisine originated from the royal palace in the Joseon dynasty. It is known as king's snack. Unlike to typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury
Ingredients
MAIN
300 g Korean rice cakes (0.7 pounds), separated (Unless the rice cakes are fresh and soft, soak them in warm water for 10 to 15 mins or parboil in boiling water for 30 seconds)
100 g rib eye fillet (3.5 ounces), thinly sliced
100 g shiitake mushrooms (3.5 ounces), stems removed and thinly sliced
1/2 small onion (50 g / 1.8 ounces), julienned
1/4 red bell pepper (40 g / 1.4 ounces), julienned
1/4 yellow bell pepper (40 g / 1.4 ounces), julienned
1/4 green bell pepper (40 g / 1.4 ounces), julienned
Some cooking oil , I used rice bran oil
1 stalk green onion (15 g / 0.5 ounces), thinly sliced, optional
1 tsp toasted sesame seeds , optional
BEEF MARINADE (MIX THESE WELL IN A BOWL)
1 Tbsp soy sauce
1 tsp rice wine (mirin)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 tsp sesame oil
SEASONING SAUCE (MIX THESE WELL IN A BOWL)
1 1/2 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
Instructions
1. Combine the meat with the marinade. Set aside while other ingredients are being prepared.
2. In a heated pan (on medium-high heat), add some cooking oil and the onion. Stir lightly until they are wilted. Add the meat and cook briefly (about 30 seconds) until the outer layer is cooked.
3. Add the mushrooms, rice cakes, bell peppers and the seasoning sauce. Stir them well until all are cooked (about 2 to 3 mins).
4. Garnish with the green onion and roasted sesame seeds. Serve.
Nutrition
Calories: 306kcal | Carbohydrates: 35g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 1300mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 61.4mg | Calcium: 16mg | Iron: 1.7mg
This article and recipe adapted from this site
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