Royal tteokbokki (stir-fried Korean rice cakes with soy sauce, beef and mushrooms)

Cut the steak into thin slices and put it in a bowl.

Tap the garlic clove to peel it, smash and chop it.

Marinate the beef with the garlic, a little black pepper, salt and MSG, a tiny drizzle of sesame oil, soy sauce and a touch of sugar; mix with chopsticks and set aside.

Trim the maitake mushrooms and break them into pieces, saving the bottoms for stock.

Split the carrot lengthwise and cut into thin strips. Cut the green onion whites on a sharp bias into chunky pieces; slice the greens thinly for the end. Slice the half yellow onion and combine with the onion whites.

Make the sauce: chopped garlic, a couple tablespoons of soy sauce, black pepper, a couple teaspoons of sesame oil, a little sprinkle of sugar and a pinch of salt and MSG.

Soak the rice cakes in water so they soften as they cook.

Heat neutral oil in the wok until just starting to lightly smoke; stir-fry the mushrooms, tossing, about 2 minutes until browned and crisp at the edges, seasoning lightly with salt, MSG and black pepper. Transfer to a bowl.

Add a little more oil and stir-fry the onions and carrots with a pinch of salt without overloading the wok, until tender crisp; add to the mushrooms.

Stir-fry the beef briefly, just to cook through rather than sear.

Add the rice cakes and coat in oil; return the vegetables, stir in the sauce and lower the heat so nothing chars or sticks.

Add a little touch of water and cook until the rice cakes are tender and the liquid has mostly evaporated.

Add the toasted pine nuts and the green onion greens and give a final toss.

Plate and garnish with a few toasted pine nuts and scallions.