Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

subheading: 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

½ small onion (50 g / 1.8 ounces), julienned

¼ red bell pepper (40 g / 1.4 ounces), julienned

¼ yellow bell pepper (40 g / 1.4 ounces), julienned

¼ 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

subheading: BEEF MARINADE (MIX THESE WELL IN A BOWL):

1 Tbsp soy sauce

1 tsp rice wine (mirin)

½ tsp minced garlic

¼ tsp ground black pepper

1 tsp sesame oil

subheading: SEASONING SAUCE (MIX THESE WELL IN A BOWL):

1 ½ Tbsp soy sauce

1 tsp brown sugar

½ tsp sesame oil

¼ tsp minced garlic

Directions at mykoreankitchen.com

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