Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Fill a small pot with water and bring to a boil over high heat. Boil the rice cakes for 2 – 3 minutes until they are fork tender. Drain but do not rinse. While still hot, mix with 1 tablespoon soy sauce and 1 tablespoon sesame oil and set aside.

In a bowl, combine ground beef with soy sauce, rice vinegar, sesame oil, sugar, honey and minced garlic and mix until very well combined.

Tear the oyster mushrooms by hand into strips.

Dice the onion finely.

Peel the carrot, then cut in half lengthwise. Slice into thin half-moon shapes.

Use scissors to cut the green onions into pieces a few centimeters in length.

Heat a large frying pan over medium heat for a minute, then add the ground beef mixture. Stir well with a wooden spoon and cook until all of the beef has fully browned.

Add the carrots, onion and mushrooms and cook for 3 – 4 minutes until the vegetables have begun to soften.

Add the rice cakes and cook for another 5 – 6 minutes until everything is evenly cooked.

Add in the green onions and remove from heat. Taste and adjust seasoning using soy sauce, sesame and black pepper. Garnish with sesame seeds and serve hot.