Rice Cake Soup

Tteokguk

Ingredients

• 2 cups (about 10 oz) Sliced rice cakes (tteokguk tteok)
• 4 oz Beef (brisket or sirloin, thinly sliced)
• 1 Egg
• 2 cloves Garlic (minced)
• 1 stalk Green onion
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 4 cups Anchovy stock or beef broth
• ¼ teaspoon Salt
• 1 sheet Gim (seaweed), crumbled (optional)

Instructions

1. Soak the sliced rice cakes in cold water for 10 minutes if frozen. If fresh, they are ready to use.
2. Beat the egg in a small bowl. Cook as a thin omelette in a lightly oiled pan. Slice into thin strips for garnish.
3. Bring 4 cups of stock to a boil. Add the beef, garlic, and soy sauce. Simmer for 5 minutes.
4. Add the rice cakes. Cook for 5-7 minutes until the rice cakes are soft and the broth is slightly milky. Season with salt to taste.
5. Ladle into bowls. Top with egg strips, sliced green onion, crumbled seaweed, and a drizzle of sesame oil.

From K-Kitchen — koreanhomecook.com