Gungjung tteokbokki (royal stir-fried rice cake)
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
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.