KOREAN TTEOKGUK (RICE CAKE SOUP)
Steps:
- Make the stock by cutting the beef into thin strips and boiling them in a large pot. Simmer on medium-low heat and skim off any foam or scum using a fine mesh sieve or strainer. Adding half an onion and some garlic cloves for the stock is optional. Adjust heat as necessary to maintain a simmer cooking for 15~20 minutes. Meanwhile, rinse the rice cake slices in cold water and drain well. Stir in the rice cake slices and the 2 tablespoons soup soy sauce. Boil gently about 8~10 minutes or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices and beaten egg. Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them in olive oil into a thin sheet; transfer to cutting board and cut into thin strips. Toast gim (seaweed) sheets over heat until crispy; cut into thin strips. Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the fried egg white, yolks, and seaweed strips. Eat hot otherwise the rice cakes will "booluh," or get soggy. *Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. These ingredients are available at Korean grocers and supermarkets with well-stocked Asian food sections.
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