Love Tteokbokki but Hate the Burn? The Royal Secret to Non-Spicy Korean Rice Cakes

What comes to mind when you think of Korea's representative food, 'Tteokbokki'? Nine times out of ten, you probably imagine a bright red sauce that makes your mouth tingle. However, for those who aren't great with spicy food, Tteokbokki can be a bit of a daunting challenge.

When I was in kindergarten, I remember two separate pots always appeared on the days Tteokbokki was served for a snack. One was the familiar red version, and the other was a savory, brown one seasoned with soy sauce. In my young mind, I simply thought it was "the version for kids" who couldn't handle the heat. As an adult, however, I discovered a fascinating truth: this soy-sauce Tteokbokki is actually the 'true original'—much older than today's red version—and was a precious dish known as 'Gungjung Tteokbokki' eaten only by the royal family during the Joseon Dynasty.

1. Historical Background: Have Koreans Always Been Addicted to Spicy Flavors?

We often assume that Korean food has always been spicy, but that isn't actually the case.

• The Late Arrival of Spice: Chili peppers only arrived in Korea around the 17th century. Even then, the trend of eating food "extremely spicy" as we do today didn't start until relatively recently.
  
  
• Royal Sophistication: In the Joseon Dynasty, the royal court valued the deep "Umami" of soy sauce over intense spiciness, which tends to mask the natural flavors of the ingredients.
  
  
• The Real Identity of Tteokbokki: The red Tteokbokki we know as a national street food only became popular after the 1950s. For hundreds of years before that, the true protagonist of this dish was this soy-sauce-based royal version.

2. A Royal Tonic for the Kings (H2: A Royal Tonic for the Kings)

Gungjung Tteokbokki wasn't just the casual snack we think of today. In the royal courts of the Joseon Dynasty, this dish was also called 'Tteok-japchae' and was treated as a premium health food (tonic) to boost the King's energy.

• Perfect Nutritional Design: At that time, beef was a very precious ingredient. By combining it with shiitake mushrooms (known as "meat from the mountains") and seasonal vegetables, it became a perfectly balanced meal of protein, vitamins, and carbohydrates.
  
  
• Yaksik-dongwon (藥食同源): This dish embodies the traditional Korean philosophy that "food and medicine share the same root." Instead of using stimulating spices, it was designed as a health food seasoned with soy sauce and sesame oil to aid digestion and restore vitality.
  
  
• A Royal Feast: It was a staple menu item for New Year's Day and other royal celebrations, capturing the refined palates of the royal family.

3. Recipe: A Royal Feast at Home (Serves 2)

[Ingredients]

• Main: 200g Cylindrical Rice Cakes (Garae-tteok), 50g Beef (thinly sliced), 2 Shiitake mushrooms
  
  
• Vegetables: A small piece of cucumber, carrot, and onion
  
  
• Sauce: 2 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Minced Garlic, 1 tsp Sesame Oil

[Cooking Steps]

1. Season the Rice Cakes: Blanch the rice cakes in boiling water until soft, then rinse in cold water and drain. Lightly coat them with a 1:1 mix of soy sauce and sesame oil. This prevents them from sticking together and allows the flavor to absorb into the rice cakes.
   
   
2. Preparation: Marinate the thinly sliced beef and mushrooms in about 1/4 of the sauce for 5 minutes. Slice the cucumber, carrot, and onion into thin strips.
   
   
3. Stir-fry: Heat a pan with 1 tbsp of oil. Sauté the beef and mushrooms first until browned. Then add the sliced vegetables and the remaining sauce, and stir-fry briefly.
   
   
4. Finishing: Once everything is well combined, toss in the seasoned rice cakes and stir-fry for a little longer until the flavors are perfectly absorbed. (For a fancier look, top it with thin egg strips!)

✨For Koreans, Tteokbokki is a soul food enjoyed since childhood and a beloved street food. Isn't it interesting that this humble snack actually began as a royal dish?

 If the heat of red Tteokbokki feels like too much, or if you want to taste a piece of deep Korean history, why not try making Gungjung Tteokbokki this weekend?