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Before you get cooking, make sure all the rice cakes are separated and the vegetables are sliced/minced.
In a pot over medium heat, add the grapeseed oil.
Add the garlic and ginger. Cook, stirring, for about 30 seconds, or until fragrant.
Add the beef. Cook, stirring for 1 minute.
Add the cabbage and mushrooms. Cook, stirring, for about 1 minute, or until the cabbage has softened.
Add the rice cakes, and stir to combine. Let cook until slightly softened, about 1 minute.
Meanwhile, make the sauce: In a bowl, whisk together the soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, sesame oil, black pepper, and MSG. Make the slurry: In a separate bowl, whisk together the water and cornstarch until smooth.
Once the rice cakes get a little soft, add the sauce and slurry, then stir to combine. Garnish with sliced scallions.