Korean tteokbokki rice cake stir-fry with shiitake mushrooms

Bring a medium [large] sauce pot of water to a boil. Add the rice cakes and cook until just tender, 2 to 4 minutes. Using a slotted spoon, transfer the rice cakes to a medium bowl, drizzle with 1 to 2 teaspoons oil, and toss to coat. Carefully remove 1 cup [1½ cups] cooking liquid and set aside for the tteokbokki.

Add the shiitake mushrooms to the pot of boiling water, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes.

While the rice cakes and mushrooms are softening, prepare your protein and the vegetables.

• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Trim the root ends from the scallions; cut 4 [8] scallions crosswise into 2-inch lengths. Thinly slice the remaining scallions on the diagonal for garnish.
• Cut away any core from the cabbage; thinly slice the cabbage. 
• Drain the mushrooms; discard the stems and thinly slice the caps.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and the 2-inch scallion pieces and season with salt and pepper. Cook, stirring and breaking up the ground meat, until your protein is lightly browned but not yet cooked through, 3 to 4 minutes. 

To the pan with your protein, add the mushrooms and cabbage, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the cabbage starts to soften, 2 to 4 minutes. 

Stir in the rice cakes, reserved cooking liquid, “oyster sauce” blend, ketchup, and as much gochujang and as many chile flakes as you like and cook until your protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Transfer the tteokbokki to individual bowls and garnish with the sliced scallions. Serve any remaining gochujang and chile flakes on the side.