Gungjung tteokbokki

Step 1: Put 10 ½ oz garaetteok (cylinder rice cakes) in a bowl and cover with just-boiled water. Leave for 5 minutes (10 if frozen) until they bend easily when squeezed, then drain and toss with 1 tsp toasted sesame oil so they don't stick together.

Step 2: Stir 2 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves garlic, 4 tbsp water and ¼ tsp ground black pepper together in a cup until the sugar dissolves.

Step 3: Heat 1 tbsp neutral oil in a wide frying pan over a medium-high heat. Add 4 fresh shiitake mushrooms and 2 ⅞ oz oyster mushrooms and fry for 3 minutes without stirring too much, until they shrink and brown at the edges and smell nutty.

Step 4: Add ½ onion and ½ carrot and stir-fry for 2 minutes until the onion turns glossy and slightly translucent.

Step 5: Add the rice cakes and pour in the sauce. Turn the heat to medium and keep tossing for 3–4 minutes, until the liquid reduces to a sticky glaze that coats each piece and the rice cakes look shiny and lightly browned in spots.

Step 6: Add ½ red pepper, ½ green pepper and 2 spring onions and toss for 1 minute, just until the peppers turn bright; they should keep their crunch.

Step 7: Take the pan off the heat, drizzle with 1 tbsp toasted sesame oil and scatter over 1 tsp toasted sesame seeds. Serve straight away: rice cakes firm up as they cool. A common mistake is letting the dish sit before serving; reheat leftovers with a splash of water rather than eating them cold and hard.