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Korean rice cake soup

Sang Kim brings a unique story behind this traditional Korean soup. 




  1. Soak the rice cake slices in cold water for 30 minutes
  2. In a large pot, add 14 cups of water, beef, onion, garlic, and scallions to a boil. Reduce heat to medium-low and skim off the scum. Simmer until the meat is tender enough for shredding (approximately an hour). Remove the beef and let it cool. Discard the vegetables. Stir in soup soy sauce, salt, and pepper to taste.
  3. Shred the beef into strips. Combine with sesame oil, garlic, salt, and pepper.
  4. Separate the whites and yolks of the eggs into two bowls. Mix them. Pour the yolk mixture into a lightly-oiled nonstick pan. Cook on medium-low until the surface of the egg is no longer runny. Flip the egg yolks with a spatula and cook the other side for one minute. Follow the same process for egg whites. Remove from pans and let the finished eggs cool. Cut off the round edge of the eggs to form two rectangles of each. Stack the rectangles together and cut them into thin strips.
  5. Return the broth to a boil. Add the rice cakes and boil until the rice cakes are soft, approximately six minutes or so. Add more water if the broth is too reduced.
  6. Ladle the rice cakes with broth into a bowl. Garnish with shredded beef, egg strips, scallion, and roasted nori strips. Enjoy! 

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