Royal Tteokbokki (non-spicy Korean rice cakes) | Recipes | Judy Joo

Ingredients

• 450g (1lb) beef rib eye, trimmed and thinly sliced (about 5mm/.in thick)
• 1 small firm but ripe pear, grated
• 3 Tbsp brown sugar
• 3 Tbsp soy sauce
• 2 Tbsp roasted sesame oil
• 1 Tbsp vegetable oil, plus a drizzle for the stir-fry
• 5 garlic cloves, grated
• 2 Tbsp roasted sesame seeds, crushed
• ¼ tsp ginger, peeled and grated
• ½ tsp black pepper
• 280g (10oz) tteok (thin rice cake batons)
• 50g (2oz) baby onions, peeled and quartered
• 120g (3.oz) mixed wild mushrooms (I like to use 2 large oyster mushrooms, sliced, with ½ bunch enoki mushrooms)
• 1 rainbow carrot, peeled and julienned
• 100g (3.oz) baby leeks, trimmed and cut lengthways into quarters
• 80g (3oz) baby corn, cut lengthways into quarters
• 1 spring onion
• 1 quail egg, soft boiled
• a pinch of black sesame seeds