Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

Preparation

1. Step 1

   In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and ¼ teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.

2. Step 2

   Thinly slice beef crosswise about ⅛-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.

3. Step 3

   Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.

4. Step 4

   In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.

5. Step 5

   Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.

6. Step 6

   Add the rice cakes, their sauce and ½ cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.

7. Step 7

   Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.