Step 1

Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to simmer, 10-12 minutes. Take the pan off the heat and stir in the bonito flakes. Let sit for 3 minutes. Strain the dashi into a container.

Step 2

While the stock was simmering, mix the gochujang, gochugaru, and sugar in a bowl. Note for less spice, use less gochugaru. Slice the green onions.

Step 3

Return the dashi stock to the pan and bring to a simmer. Add the hot pepper paste and rice cakes (hard-boiled eggs too, if using). Cook while stirring occasionally until the sauce becomes thick and the rice cakes are soft to the bite while still chewy, about 10 minutes.

Step 4

To serve, set in a bowl or plate and top with the green onions and sesame seeds. Enjoy.

Step 5

Set a skillet over medium-high heat. Once hot, add the ground beef along with some salt and a small pinch of MSG. Mash up the ground beef with a spoon or potato masher until cooked through. Transfer the beef to a large bowl and set it aside.

Step 6

Place the pan back over medium heat and add a drizzle of oil. Once hot, add the smashed garlic and ginger and cook for 30 seconds until fragrant. Add the bunch of asparagus along with a pinch of salt and cook until some slight browning and blistering. Add asparagus to the beef bowl.

Step 7

Add water as denoted and cook the spicy rice cake by following the instructions on the package (add water, bring to boil, add sauce mix + rice cake, cook through)

Step 8

Once the spicy rice cake is cooked to the desired consistency, add the asparagus and ground beef. Let simmer together until heated through. Taste it and adjust seasoning as you see fit. If needed, add more gochujang or gochugaru.

Step 9

Serve and top with thinly sliced green onions and black and white sesame seeds.