Cut the beef into bite-sized pieces and marinate with bulgogi sauce ingredients.

Mix sliced shiitake mushrooms with the marinated beef and set aside.

Boil the rice cakes until soft, then mix with 1 tbsp sesame oil. Prepare vegetables by slicing onion, carrot, and green onion into strips.

Heat 1 tbsp oil in a pan and stir-fry the marinated beef until cooked. Remove and set aside.

Stir-fry the rice cakes for 1 minute, then add the tteokbokki sauce and cook while stirring to prevent sticking.

Once the sauce thickens, add the prepared vegetables and stir-fry until slightly softened.

Add the cooked beef and green onion, then stir-fry briefly. Finish with 1 tbsp oligosaccharide and 1/2 tbsp sesame oil.