Ingredients:

• 4 ½ oz rice cakes (tteokbokki-style)
• 2 ½ oz bulgogi beef, cut into bite-sized pieces
• ½ green onion, chopped into large pieces
• ⅛ onion, thinly sliced
• 1 shiitake mushrooms, thinly sliced
• ⅛ carrot, thinly sliced
• ½ tbsp grape seed oil

For the sauce:

• 2 tbsp Korean BBQ Sauce honey soy
• ½ tbsp Soy Sauce
• 2 tbsp water
• ½ tbsp minced garlic
• A drizzle of sesame oil
• A pinch of black pepper

Optional & Garnish:

• ½ tsp sesame seeds

Ingredients:

• 9 oz rice cakes (tteokbokki-style)
• 5 oz bulgogi beef, cut into bite-sized pieces
• 1 green onion, chopped into large pieces
• ¼ onion, thinly sliced
• 2 shiitake mushrooms, thinly sliced
• ¼ carrot, thinly sliced
• 1 tbsp grape seed oil

For the sauce:

• 4 tbsp Korean BBQ Sauce honey soy
• 1 tbsp Soy Sauce
• 4 tbsp water
• 1 tbsp minced garlic
• A drizzle of sesame oil
• A pinch of black pepper

Optional & Garnish:

• 1 tsp sesame seeds

Ingredients:

• 18 oz rice cakes (tteokbokki-style)
• 10 oz bulgogi beef, cut into bite-sized pieces
• 2 green onion, chopped into large pieces
• ½ onion, thinly sliced
• 4 shiitake mushrooms, thinly sliced
• ½ carrot, thinly sliced
• 2 tbsp grape seed oil

For the sauce:

• 8 tbsp Korean BBQ Sauce honey soy
• 2 tbsp Soy Sauce
• 8 tbsp water
• 2 tbsp minced garlic
• A drizzle of sesame oil
• A pinch of black pepper

Optional & Garnish:

• 2 tsp sesame seeds