Bulbogi tteokbokki, also known as soy sauce stir fried rice cake is great for those that can’t take spicy food. While my husband and I LOVE spicy topokki, when making snacks for kids, this bulgogi dukboki recipe comes in really handy.
It’s also known as ‘gungjung tteokbokki’. Gungjung means ‘inside palace’ in Korean, which means this was a type of tteokbokki people inside the palace used to eat. Adding meat to topokki makes it a bit more luxury than street tokbokki. Great as kids snacks or dinner, this non spicy tteokbokki recipe is easy to make, something you can make under 20 minutes on a busy weeknight.
So get your rice cakes ready for this non spicy dukboki! Nutritious than spicy ddukbokki, it will make everyone satisfied!
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Bulgogi Tteokbokki - Topokki Without Gochujang
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2-3 1x
Ingredients
- Flat rice cakes 10 oz
- Fish cakes 5 oz
- Ground Meat 5 oz
- Onion (large) ¼
- Carrots (I didn’t have it on this day so I skipped it)
- Mushrooms 4-5
- Green Onions
- Canola oil - 2 TBS
- Water ½ cup
Bulgogi Marinade for Meat
- Soy sauce - 1TBS
- Mirin - 1TBS
- Minced Garlic - 0.5 TBS
- Sugar - 0.5 TBS
Bulgogi Tteokbokki Sauce
- Soy sauce - 4 TBS
- Sugar - 1 TBS
- Cooking Oligo Syrup - 1 TBS
- Sessame Oil - 1 TBS
- Sessame Seeds - 1TBS
Instructions
- If using frozen rice cakes, then soak the rice cakes in a bowl with water for about 5 minutes before using.
- Soak the fish cakes in a bowl of water for about 5 minutes as well.
- Marinade ground meat with the bulgogi marinade and mix well together.
- Chop all vegetables
- On a hot pan, add canola oil (or any other like avocado oil) and chopped green onions for about 30 seconds.
- Add meat to the pan and cook until brown (I added veggies first and then meat…but it really doesn’t matter!)
- Add vegetables (onions, mushrooms, and carrots) and stir fry for about 2 minutes.
- Add rice cakes for about 1 minute and coat rice cakes well with the oil and the rest of the ingredients
- Add tteokbokki sauce and water and cook them while stirring them.
- Once fully cooked, sprinkle sesame seeds
Notes
- Tteokbokki is fully cooked when the rice cake is well coated with the sauce and soft and chewy when you bite into them
- Soy sauce - I love using this soy sauce. Anytime I go to a Korean grocery store, I always make sure I get them while they are on sale!
Substitutions
- Cooking oligo syrup - you can substitute this with honey for healthier sauce
- Flat Rice Cakes - You can use the long topokki rice cakes
- Mushrooms - I used button mushrooms but you can use shitake mushrooms which goes really well with the overall dish
- Ground Beef - you can use bulgogi meat or any thin sliced meat from Korean grocery store (like shabu shabu meat or sukiyaki meat)
- Fish Cakes - You can skip fish cakes if you are not a huge fan or use a different kind, but I LOVE adding fish cakes to my dduboki so this had to be in my dish!
Variations
If you are making a spicy version with ramen, stay tuned for my update on spicy tteokbokki recipe!
Keywords: Bulgogi Tteokbokki
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