Royal Tteokbokki (non-spicy Korean rice cakes)

Method

In a shallow dish, combine the beef, pear and brown sugar and massage with your hands to thoroughly combine. Leave to marinate for about 30 minutes at room temperature. Meanwhile, in a large bowl, stir together the soy sauce, sesame oil, vegetable oil, garlic, crushed sesame seeds, ginger and black pepper. Set aside.

When the beef is ready, use your hands to shake off and squeeze out any excess sugary liquid, then add the beef to the soy sauce marinade. Toss to coat, cover and marinate for about 30 minutes at room temperature, or overnight in the fridge.

Meanwhile, cut the spring onion lengthways into thin strips and soak in iced water until curled, then drain. About 30 minutes before cooking, place the tteok in a large bowl with enough water to cover them. Leave them to rehydrate.

Once the tteok are rehydrated, remove from the water, retaining 4 tablespoons of liquid. Heat a drizzle of vegetable oil in a large frying pan over a medium heat. Add the baby onions and cook for 6–8 minutes until softened. Add the mushrooms, carrot, baby leeks and baby corn and cook for a further 5 minutes until slightly softened.

Increase the heat to medium–high, add the beef, marinade rehydrated tteok and the retained water. Cook for 2–3 minutes, stirring occasionally, until the meat is medium rare, and slightly pink in the centre. Transfer to a serving plate, and arrange the spring onion and quail egg on top. Finish with a sprinkle of black sesame seeds.