Korean Rice Cake Dumpling Noodle Soup

Separate the 200 g sliced rice cakes, rinse them briefly in cold water, then drain well so they do not clump in the soup.

Slice 1 stalk of green onion thinly and keep it ready for the final garnish.

Cook the 150 g somyeon noodles separately in boiling water until tender.

Rinse them under cold water to remove excess starch, then drain thoroughly so the beef bone broth stays clear instead of turning cloudy.

Pour 1200 ml beef bone broth into a pot and bring it to a steady boil over medium heat.

When bubbles rise around the edges, add the rice cakes and cook for about 3 minutes until they begin to soften.

Add 6 dumplings and lower the heat to medium-low.

Keep the broth at a gentle simmer, not a rolling boil, and cook for about 5 minutes so the wrappers heat through without splitting.

Add the drained somyeon noodles and warm them for only about 1 minute.

Loosen the strands gently with chopsticks, keeping them submerged in the broth, because longer boiling can make the noodles mushy.

Divide the rice cakes, dumplings, and somyeon evenly among bowls, then ladle the hot broth over them.

Finish with egg strips and sliced green onion, and serve immediately while the noodles are still soft but springy.