Tteokbokki with beef and asparagus (doctored packaged kit)

Chop the asparagus into pieces, smash a couple of garlic cloves and slice the scallions.

In a pan over medium-high heat add half a pound of 85/15 beef with a pinch of salt, a pinch of MSG and a sprinkle of chili flake, breaking it into small pebbles until cooked through.

Add a squirt of Sriracha, mix and set aside in a bowl.

In the same pan add a drizzle of oil and saute the asparagus a minute or two; set aside.

Turn the heat to medium and, following the package, add 300 g of water with the vegetable mix and soup base and stir.

Once it simmers add the rice cakes and cook 5 minutes until chewy and the sauce thickens.

Stir in the beef and asparagus until evenly sauced.

Serve topped with sesame seeds and fresh scallions.