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EnglishIngredients:
$7.99
Lkk Pure Sesame Oil
Qt 1
$2.79
99 Ranch Black Pepper Powder
Qt 1
Directions:
- Sliced rice cakes (tteok) 1 lbs
- Water 5-7 cups
- Beef stew meat (or flank steak/brisket) 1/2 lbs
- Garlic 2-4 cloves
- Green onion 2-3 stalks
- Vegetable oil 3 tsp
- Eggs 2 pieces
- Fish sauce 1 tbsp
- Sesame oil 1 tsp
- Black pepper 1/2 tsp
- Toasted seaweed paper (nori) 1 sheet
- Red pepper 1 piece
- Salt 2 tsp
- Start preparing the ingredients by cutting the beef, garlic, green onions, and red pepper. Then separate the egg yolks from whites, and season with salt.
- In a medium pan, cook the egg yolks then slice into strips.
- While the burner is on roast the seaweed paper sheet (nori) and set aside.
- In a large pot begin boiling about 5-7 cups of water at medium heat. When the water is at a rapid boil add in the garlic, beef, sliced rice cakes (tteok), fish sauce, and salt.
- Add in the egg whites to the soup and continue to stir while pouring to create ribbons of egg whites. Then add sesame oil, black pepper, and green onions.
- Remove from heat and serve the rice cake soup into bowls. Garnish with yellow egg strips, crushed seaweed, red pepper and enjoy!
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