4 cup garae tteok D Bot Banh Beo White Rice Cake
2 tbsp Df Black Soy Sauce
1/2 lb thinly sliced beef strips (tip or sirloin)
2 green onions, thinly sliced
5 garlic cloves, minced
2 beaten eggs
sprinkle of salt & pepper
For garnish: 1 tsp sesame oil
For garnish: egg yolk & white fried separate & cut to strips
For garnish: laver or seaweed strips
mandu or Korean dumplings (optional)
Make stock by cut beef into thin strips & boil them in large pot. Simmer on med-low heat & skim off foam/scum using fine mesh sieve/strainer. Add half onion & some garlic cloves for stock optional. Adjust heat to maintain a simmer cooking 15~20mins.
Meanwhile, rinse the rice cake slices in cold water and drain well.
Stir in rice cake slices & 2 TB soy sauce. Boil gently about 8~10mins 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 garnish ingredient by separate egg whites & yolks. In non-stick pan/skillet, add olive oil & fry in olive oil into a thin sheet; transfer to cutting board & cut 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.
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