Weeknight tteokbokki with lean beef and asparagus

Set a skillet over medium-high heat and cook 350 g of lean ground beef with a pinch of salt and a little MSG, breaking it up with a wooden spoon or potato masher until cooked through; transfer to a large bowl.

Add 15 g of oil to the same pan and cook a couple of smashed garlic cloves and crushed ginger about 30 seconds until fragrant.

Add a pound of chopped asparagus with a pinch of salt and cook until browned on the exterior; add it to the bowl with the beef.

Follow the package on the tteokbokki: bring 300 g of water to a simmer with the soup base and vegetable mix.

Add the washed rice cakes and cook to the thickness you want, about five minutes.

Tip the bowl of meat and vegetables back in and coat everything; taste, and add a little more gochujang and water as needed.