Yields:
4 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 50 Mins
The most well-known aspect of Korean rice cake soup is its close association with the Lunar New Year (Seollal). Every Lunar New Year, households all around prepare this dish to celebrate new beginnings. Behind this lies a profound symbolism – the rice cake symbolizes enduring life and united families in the upcoming year, while the steaming hot soup signifies a future full of hope. This soup brings together the emotions and hopes of family members, becoming a delicious ritual to celebrate the new year.
Ingredients
Adjust Servings
Instructions
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In a large pot, combine the beef, onion, garlic, and green onion pieces. Bring to a boil, then reduce the heat to simmer. Allow the broth to simmer for about an hour or until the beef is cooked through.
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Transfer the beef to a plate and discard the onion, garlic and green onions. Add fish sauce, salt, and ground black pepper to the beef broth, stirring to combine.
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Soak the rice cake slices in cold water for about 20 minutes, then drain and set aside.
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Tear the beef into small, bite-sized pieces by hand, then mix it with garlic, sesame oil, salt, and black pepper according to your taste.
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Heat 1 teaspoon (4g) of vegetable oil in a frying pan over medium-high heat. Reduce the heat to low, pour the egg mixture into the pan , tilt to spread the egg into a thin layer, and cook until the egg is fully cooked. Move the egg crepe to a cutting board and cut it into thin strips.
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Add the rice cakes to the simmering broth. Let them cook for about 5-7 minutes, or until they become soft and chewy.
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Ladle the soup into serving bowls. Garnish each bowl with the shredded beef, egg strips, chopped green onions, sesame oil and seaweed sheet strips.
