1 pound (half a package) Korean-style rice cakes (available at Korean markets, online or H Mart), such as Jinga tteokbotti
For the Umami Broth:
4 or 5 anchovies
3 cups beef bone broth or water
3 tablespoons gochujang
1 to 3 teaspoons (medium to hot heat level) gochugaru (Korean chili flakes); however, red chili flakes are fine, too
2 tablespoons sugar
2 tablespoons light soy sauce
1 tablespoon sesame oil
4 cloves garlic, crushed or chopped
For the Beef and Marinade:
½ pound thinly sliced Wagyu or prime beef shoulder or boneless short ribs, cut the slices into thirds across
1 tablespoon soy sauce
2 teaspoons sesame oil
1 large clove garlic, crushed
To Prepare and to Serve:
Nonstick high-temperature oil non-aerosol spray, to prepare
½ Napa cabbage
1 medium zucchini, cut into 4 chunks, stand each on end and thinly slice into 2-inch square-shape pieces
1 small white onion, thinly sliced
1 bunch scallions, cut into 2-inch pieces on bias
4 hard-boiled eggs, chopped (optional)
Toasted sesame seeds
Loosen up rice cakes and separate them when you remove from package.
For the umami broth, add anchovies to a deep skillet and mash over medium heat. Add stock or water, then whisk in gochujang, add chili flakes, sugar, soy sauce, sesame oil and garlic, whisk again and bring to low boil.
For the beef and marinade, combine and let stand while you prepare the vegetables.
To prepare and serve, heat medium cast-iron skillet or nonstick pan over medium-high heat. Spray with high-temp oil when ready to cook beef.
Add rice cakes to simmering broth and cook 2 to 3 minutes, covered. Uncover and add Napa, zucchini and onion. Use a paddle or tongs to incorporate into broth and simmer while you cook beef.
Crisp and brown beef 2 minutes, turn and cook a minute more. Transfer to a plate and repeat to avoid crowding pan.
Serve rice cakes and vegetables in bowls, top with beef and eggs to mix into the dish and garnish with sesame seeds.