Gungjung-tteokbokki (royal court rice cakes with beef and vegetables in soy sauce)

Separate an egg yolk, remove the thread, add a pinch of salt and mix well.

Heat a pan over high heat with a few drops of oil; lower the heat right down, wipe off the excess oil, add the yolk and turn off the heat. Turn it over when about 70% cooked.

Thinly slice 100 g beef into strips around three inches long; marinate with one minced garlic clove, half a teaspoon each of soy sauce and honey, black pepper and sesame oil.

Trim the egg sheet to a rectangle, about 2 inches, and cut into thin strips.

Cut onion, carrot, green and red bell pepper into strips about 2 inches; slice about two cups of mushrooms.

Heat a few drops of oil with a clove of minced garlic; add the marinated beef.

When the beef is almost cooked, add all the vegetables; lower to medium.

Add the rice cakes, half a cup of water, one tablespoon and one teaspoon of soy sauce, a tablespoon of rice syrup and black pepper; cook.

Remove from the heat and add sesame oil.

Sprinkle with a little sesame seeds and top with the egg strips; pine nuts if available.