RICE CAKE SOUP

Rice Cake Soup image

Provided by Cecilia Hae-Jin Lee

Yield Makes 5 to 6 servings

Number Of Ingredients 9

Water
12 cups beef stock (see note below)
2 (2-pound) packages of Korean rice cake ovalettes
2 eggs, yolks separated from whites
1/4 pound Boolgogi , cooked
2 to 3 green onions, thinly sliced on the diagonal
2 to 3 sheets of seaweed (gim), cut into small, thin strips
Salt
Black pepper

Steps:

1. Soak rice cakes in cold water for approximately 1 hour.
2. Scramble the yolk and whites of the eggs separately. Fry the yolk into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside.
3. Bring the beef stock to a boil. Add rice cakes. Boil until ovalettes have softened, approximately 10 minutes.
Serve hot in large bowls garnished with egg whites, egg yolks, boolgogi, green onions, and seaweed. Add salt and pepper as needed.