Oily Tteokbokki with Beef Brisket

Cut the tteokbokki rice cakes, beef brisket, and green onion into bite-sized pieces.

Add cooking oil to a pan and stir-fry the green onion and beef brisket.

When the beef brisket is cooked, add the tteokbokki rice cakes and stir-fry together.

Season with gochujang (Korean chili paste), soy sauce, and oligo syrup, then continue stir-frying.

Stir-fry until the rice cakes become soft, sprinkle with black pepper, and finish.