Gungjung tteokbokki (royal stir-fried rice cake)

Ingredients

250 grams (1/2 cup) garaetteok, or bar-shaped rice cake

5 slices hobak ogari, or dried zucchini

3 slices dried shiitake mushroom

100 grams (3.5 ounces) beef 1 egg

100 grams (1/2 cup) bean sprouts

30 grams (3 tablespoons) carrot

50 grams (3 tablespoons) onion

5 grams (1 teaspoon) green onion, minced

3 grams (1/2 teaspoon) garlic, minced

10 milliliters (2 teaspoons) olive oil

15 milliliters (3 teaspoons) sesame oil

20 milliliters (4 teaspoons) soy sauce

10 grams (2 teaspoons) sugar 10 grams (2 teaspoons) salt

6 grams (1 teaspoon) honey 1 pinch black pepper

50 milliliters (3½ tablespoons) water

5 grams (1 teaspoon) sesame salt

5 grams (1 teaspoon) ground sesame seeds

Serves 3-4

Preparation

1. In separate bowls soak dried mushroom and dried zucchini in warm water and let sit for three hours.

2. Slice rice cake bars into 6-centimeter (2-inch) strips. Boil in water over high heat for 30-40 seconds until soft and add 1 teaspoon soy sauce and 1 teaspoon sesame oil.

3. Trim bean sprouts to remove beans and excess threads off each end. Slice carrot into 4-centimeter strips. Boil the two in salted water over medium heat for 30 seconds.

4. Slice onion in 4-centimter strips.

5. Separate egg yolk from white and cook each separately in a pan greased with olive oil. Cut into 5-centimeter strips.

6. Slice mushroom, pumpkin and beef into 5-centimter strips and add minced green onion, minced garlic, sugar, sesame salt, black pepper, 1 teaspoon sesame oil and 2 teaspoons soy sauce.

7. For sauce combine 1 teaspoon soy sauce, 1 teaspoon sugar, honey, 1 teaspoon sesame oil and water. Set aside.

8. In a greased pan, add onion, beef, mushroom, pumpkin and bean sprouts in that order, sauteing over high heat for 1 minute. Add sauce and cook for 30 seconds more.

9. Place egg strips on top and sprinkle with sesame seeds.