Tteokbokki is one of the most popular Korean street food snacks in Korea. If you are familiar with tteokbokki, you may easily imagine the spicy red tteokbokki. However, today I will show you a very different flavor of tteokbokki, “royal palace tteokbokki.” (We also call it soy sauce tteokbokki = 간장 떡볶이 = ganjang tteokbokki) The reason they call it royal palace tteokbokki is because this dish originated from one of the dishes that they served for the king or his royal family in Korean history. Wow, a dish that Korean kings and queens used to eat, isn’t it special? hehe… The soy sauce, mixed with other seasonings and vegetables, gives the sticky rice cakes a great taste. Try this delicious tteokbokki someday. : D
Yield: 2 Servings
Short Korean Lesson: *^^*
- BokSoongAh (복숭아) = Peach
- JahDu (자두) = Plum
Video Instructions
Main Ingredients
- 30 Sticky Rice Cakes (2 inch)
- ⅓ Cup Beef (3oz)
- 2 Shiitake Mushrooms
- ⅔ Cup Onion
- ⅔ Cup Sweet Peppers
- ¼ Cup Carrot
- 1 Hot Pepper (Optional)
Broth Ingredients
- 3 Tbsp Soy Sauce
- 1½ Tbsp Sugar
- ½ Tbsp Minced Garlic
- 1½ Tbsp Finely Chopped Green Onion
- 1 tsp Sesame Oil
- ⅛ tsp Black Pepper
- 1 tsp Sesame Seeds
- 3 Tbsp Water or Shiitake Mushroom Broth
Directions
Soak two dried Shiitake mushrooms in water for 10 minutes. Squeeze out the water and save the broth for later.
Remove the stems and slice the mushrooms thinly. You can use a different kind of mushroom instead.
In a mixing bowl, combine all of the ingredients for the seasoning, except the sesame seeds: 3 Tbsp Soy Sauce, 1½ Tbsp Sugar, ½ Tbsp Minced Garlic, 1½ Tbsp Finely Chopped Green Onion, 1 tsp Sesame Oil, ⅛ tsp Black Pepper, and 1 Tbsp Water or Shiitake Mushroom Broth. Depending on your taste, adjust the amount of soy sauce and sugar. Mix them all together.
Add 2 Tbsp of seasoning mixture to the beef and mushrooms, and then mix well. Marinate them while you are preparing the other ingredients.
In boiling water, add the frozen sticky rice cakes and cook them for about 2 minutes, until they become soft. If you use fresh or refrigerated sticky rice cakes, reduce the time for cooking. This step is to make the rice cakes become soft, so that they will absorb the flavor better later.
Chop ⅔ cup of an onion, ⅔ cup of sweet peppers, ¼ cup of a carrot, and 1 hot pepper (optional) into 2-inch lengths and ¼-inch thin strips.
Once the rice cakes are done cooking, drain the water.
In a heated pan, brown the marinated beef and mushrooms on medium.
Add the onion and carrot, and then fry for a minute on high.
Add the rice cakes, sweet peppers, hot pepper, and the rest of the seasoning mixture. Fry for about 5 more minutes on high until the rice cakes and other vegetables absorb the seasoning flavor.
Add 2 Tbsp of water or mushroom broth. This helps the tteokbokki get the right flavor and texture, without becoming too dry. Shiitake mushrooms have their own strong and unique flavor; so if you don’t like them, use water instead of the mushroom broth.
When it is done cooking, sprinkle 1 tsp of sesame seeds on top before serving.
Wow, I am already hungry for this royal palace tteokbokki again. It was very delicious. I hope you like this. Thanks. 
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Hi Aeri, I’m so surprised to read your kind post with a video. Thank you for all of your work. And I read every single words including people’s replying. I’m so proud of you. By the way, my boyfriend is British. Definitely, he can’t eat spicy one and doesn’t like vegetable. But I really want to make him try this delicious dish. And I think it would be good if I sprinkle some cheese on top, he will like it. And he will come back Korea in Feb. I can’t wait to cook for him. Thank you again for your great work.
hi Soojung Kim,
앞으로 친하게 지내요 우리 ~~
안녕하세요. 반가워요. 와~~ 남자친구분이 영국분이세요? 저처럼 국제 커플이시네요. 히~~ 영어 아주 잘하시는대요.
Hi Aeri,
I see your page and I must give congratulation you for so nice job here, I see for the first time in my life the korean food and I like all recipes here and the most of all u explain so good, u r great! Txs for the page. Kiss
Aeri~I love this recipe…THANKS!!! the name 궁중 reminded me of the traditional royal dish of Korea 구절판~! Could that come in one of your next recipes??? I think 구절판 is truly one of the most beautiful+tasty Korean dish out there. Oh and also 회덮밥 ^^ sorry for asking so much.
Keep up the wonderful work!
hi Felix,
I’m not sure about 회덮밥 because we can’t get fresh fish around here..but I will try 구절판 someday. 
I will add it to my list.. thanks
love the sauce! i poured a bit too much shiitake broth but added more soy sauce and sugar and it was just right! i substitute beef with pork instead and the rice cakes i made wasnt the best but i think i actually like the gooey texture
it was creamy and the texture was just so fun to chew at! gonna try this again but this time with the store bought rice cakes!
Hi aeri…
today i made these toboki. it was sooo deliciouss!!!
I thik i made it so great eventho i dont ever try yet toboki so i dont know how taste really.. lol. so i jst imagine n watched ur youtube! Goood enough for me. i think must be more delicious if we adding some shrimps there. thank youuu aeriii
Thanks Aeri for this wonderful wonderful recipe, this is the first time I’ve ever tried making 떡볶이 at home! I actually saw it at the Korean market the other day and bought it to try and it was pretty good. Then I tried your recipe today and now the supermarket’s 떡볶이 doesn’t seem that good compared to yours LOL! I will definitely make this again in the future!
My sister and I don’t really like eating shiitake mushrooms so we used fishcake instead. We also like ours with more sauce so increased the seasoning mixture a bit. Omg… so good haha.
Oh we also tried your kimchi bibimguksu last week! We ended up making it THREE times in a week haha.
Thanks for posting these delicious recipes, can’t wait to see more
!
Hi there, I bough rice cakes for the first time yesterday ! they were frozen but they came fresh too. Could I boil them and then add them to Bolgogi ? hope that is how you spell it ?? if not how long can I keep the rice cakes now they are thawed out ? and where should I keep them in the fridge or just out ?
hi Anne,
I usually buy frozen one too. For my cooking, unless I have to use each pieces individually like skewered rice cakes.. I just use them without thaw or seperate.. while it’s cooking, it will be seperated.. anyway.. once you thaw them.. it’s better to use that day … if you are going to use your rice cakes long time later.. not soon.. keep them in the freezer.. if you are going to use it soon.. ( in few days..) keep them in refrigerator. thanks
Hi Aeri!
I was just wondering if you increased the amount of soysauce in your Royal Palace video? The broth ingrediants say 3 TBSP, but it looks like a lot more! I want there to be more sauce…can I double the broth ingredients?
hi Katherine,
No, I didn’t increase the amount of soy sauce..it’s right.. 3 Tbsp .. .hehe and I used a small bowl to mix the sauce.. it was like.. pudding bowl.. so maybe you thought… the soy sauce looked a lot.. ^^ If you double the broth.. at the end.. your dish can be too salty.. how about.. make the recipe.. 1.5 times.. ?? instead of double ?? thanks..
i just made this for lunch for my parents and me and they loved it! i’m so glad i found your website because i love korean food! thank you for your hard work! <3
Thanks a lot for your great job!!! Your site is treasure for me ))! God bless you~
Tks a lot ^^~
Now I can do this dish
And it’s: http://mushroom3011.wordpress.com/2010/12/05/royal-palace-tteokbokki/
Tks again >:D<
hi Nhung Nguyen,
wow.. yours looks so colorful and pretty. Thanks ^^ yes, you can do it !!! hehe
Hi Aeri!
Thanks for the great recipes! My family and I are big fans of Korean food, and ever since I discovered your YouTube channel and website, we started trying out your recipes.
Thanks for sharing! God Bless!
hi Lenujan,
wow.. that’s awesome.. that your family like korean food.. thanks.. God bless you and your family too.
hello Aeri,thanks for sharing this recipe,i’ve made this last week and it tastes good!—thanks:)
hi sheng,
cool.. thanks for trying my recipe.
hi, it looks very delicious and i want to make this dish but we dont have much korean store here in my town to buy sticky rice cake.but i have seen your video on youtube on how to make the sticky rice cake and i was wondering if i can just replace the flour with regular homemade sticky rice?? is it possible
hi beautiful90,
It is possible..but the amount of water will be different.. and you might need machine to knead the cooked rice..because you don’t want rice chunk for the rice cakes…
Do you think it’ll be tasty with pasta? Since the rice cakes I had made are finished and I am too lazy to make a new bunch. Since I do the rice cakes by my hand since I don’t have the dough machine. lol
hi Ecclasyas,
lol.. i’ve never tried pasta with it before..but sounds interesting..why not.. ?? try it and share the good result with us.. ^^
Hi Aeri,
I once watched this show called “Dae Jang Guem” which was about Jang-Guem, a famous royal court chef from the Joseon Dynasty of Korea. In episode 18 she made this royal palace tteokkboki and it made my mouth water. Now I can make it! Thank you so much!
hi RedRanger123 ,
hehe thanks
Yep.. try it someday.. you can be Jang-geum..
Thanks so much for this recipe, Aeri! I made it today and it is absolutely delicious!! I made it without the meat. Unfortunately, I didn’t have the type of 떡 you used for this recipe (I had the thinly slice type used for soups), but it cooked well and is still really tasty! 와~ 정말 맛있어요!
hi Nina,
Try other recipes too..hehe
Great.. thanks for comment.
Hi Aeri!
~!!
I was wonderign for any kind of tteokbokki or anything that has a “sticky & chewy” texture, if it is a leftover, and we microwave it, will the texture become hard and not as chewy and sticky? Thank you so much
hi Annie,
that means.. your sticky rice cakes are not cooked (heated) enough in the microwave.. sometimes it can be too dry to do that.. so you can sprinkle some water before you cook it in the microwave..and cook until it becomes soft and chewy again.. thanks
안녕하세요 애리씨,
제가 애리씨의 궁중떡볶이 만들것이다! 아니면…시도할 것이다. ㅋㅋㅋ 죄송합니다~ 제가 잘못 한글을 알고 있었는데 한글로 쓰고 싶었다. *^^*
hi Nina,
no.. your Korean message was very cute.. ^^ thanks..
i’m so glad to have found your youtube channel and this blog! my mom went to korea for a couple of months so i have to cook for my brother but i couldnt understand all the recipes that were written in korean! i was praying for something written in english and here you are!!!
hi EunAh,
I’m happy to meet you too. Your mom is back yet ?
Hi Aeri, I love (spicy) tteokbokki and pretty much anything made from tteok (rice cakes). Thanks for this recipe, I’m going to try it soon when I think of a vegetarian way to replace the beef. Hope your boys are doing well and you are getting enough rest.
hi Katharine in Brussels,
yes.. you can add different kinds of mushroom you like instead of beef.. thanks for your kind message.
This looks so delicious, I have to try it~~
hi Ines,
Thanks.. try it someday.
Hihi, I just made your regular tteokbokki last night and my husband mentioned that he also enjoys another rice cake recipe with beef..I guess it must be this one!
Good timing, thanks a lot for this fantastic-looking recipe!
hi Caroline,
Hehe.. yep.. this is what your husband want.. thanks for trying my other tteokbokki.. ^^ good job !!!