Kungjung Tteokbokki

• 500 grams Tteok (Korean mochi)
• 100 grams Thinly sliced beef
• 2 Shiitake mushrooms
• 1/4 Carrot
• 1/4 Green peppers
• 1/2 Onion
• 1/4 Japanese leek
• 1 Egg
• 1 Nori seaweed
• 200 ml Dashi stock
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 100 ml Water
• 1 tsp Grated garlic
• 1 tsp Sesame oil
• 1 Ground sesame seeds

1. Boil the tteok and drain.
2. Finely chop the beef and vegetables.
3. Separate the egg yolk from the egg white and make a finely shredded omelet.
4. Combine the beef and shiitake mushrooms with the "A" ingredients, and stir-fry.
5. Add the tteok, carrot, green pepper, and onion, and continue stir-frying.
6. Add the dashi stock to Step 2 and cook over low heat while slowly stirring to combine.
7. Add the leek and cook until the liquid evaporates.
8. Turn off the heat and drizzle with sesame oil.
9. Transfer to a dish and top with the finely shredded omelet and nori.

beef, shiitake mushrooms, carrot, green peppers, onion, egg, stock, soy sauce, sugar, water, garlic, sesame oil, ground sesame seeds

Taken from cookpad.com/us/recipes/156059-kungjung-tteokbokki (may not work)