Gungjung tteokbokki (궁중 떡볶이) were the tokpokki prepared for the Korean royal courts. They were served long before hot chili reached Korean peninsula, so they are much less spicy than the street stall version.
This is a simple interpretation of the dish using soy sauce and sesame oil as main flavoring and what I had in my pantry.
Nira (garlic chives), carrot, onion and soaked dried shiitake mushrooms.
The tokk (rice cakes) need 8 to 10 minutes boiling, then refreshing under fresh water. Then stir-frying and wetting the sauce with the mushroom soaking water. I only added black pepper.
Decorated with a little yuzu peel.
The balance of flavors is perfect. I think the mushrooms bring a lot, so don’t skip them or replace them with something strong in flavor. Beef is a possibility.
The same yuzu was used to flavor a few blanched green beans. I also added a little fragrant sesame oil and toasted sesame seeds.
Kimchi from this pot (read here) :
Salad. So a dish and 3 sides, I have a lunch !