Directions

To Prep

1. If using frozen tteokbokki, set aside to defrost, and marinade with sesame oil.
2. Slice beef into 5 cm long, 0.3 cm wide/thick pieces. Soak the shiitake mushrooms and dried for 1 hour. Slice them the same size as the beef.
3. Slice the onion, green and red capsicum into thin slices.
4. Remove the head and tail of mung bean sprouts and rinse thoroughly.
5. Prepare seasoning sauce A and B in separate bowls.

To Cook

1. Preheat the oil in wok, and then stir-fry the onion and pumpkin for about 2 min on medium heat. Add green and red capsicum and stir-fry for another 15-20 mins.
2. Season the beef and mushrooms with seasoning sauce A, and add to the wok to stir-fry for 2 mins on medium heat. Dish out and set aside.
3. Heat up the wok again, and stir-fry the rice cake sticks with seasoning sauce B on medium heat until tteokbokki softens to the required texture.
4. Return the beef, mushrooms, pumpkin, onions, green and red capsicum and mung bean sprouts to the wok, then stir-fry for another 30 secs.
5. Turn the heat off, and in the thinly sliced egg omelette and mix thoroughly.
6. Dish out and serve immediately while it’s hot.