Korean Rice Cake Soup (New Year Sliced Rice Cake Beef Broth)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
People in Korea still say that eating a bowl on New Year's Day adds a year to your age.
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In the hot broth the oval slices of rice cake loosen on the surface, giving the soup a little body, while the centers stay dense and chewy. This version simmers bite-sized beef straight in water instead of starting from bone stock, for a lighter broth.
Ingredients
Instructions
- 1
Soak 300 g sliced rice cakes in cold water for 15 minutes, then drain them well.
If they are frozen, thaw them first so they do not crack or turn mushy in the hot broth.
- 2
Cut 150 g beef into bite-size pieces and coat it with 0.5 tablespoon soup soy sauce.
Beat 2 eggs until smooth, and slice the green onion thinly so it can finish quickly in the soup.
- 3
Put 1000 ml water and the beef in a pot and bring it to a boil over high heat.
When foam and fat rise, skim them off carefully so the broth stays clear and clean-tasting.
- 4
Lower the heat to medium, add the drained rice cakes, and simmer for 5-7 minutes.
They are ready when they float, soften at the edges, and still keep a chewy center.
- 5
Add 1 tablespoon soup soy sauce, 1 teaspoon minced garlic, and 0.5 teaspoon salt.
Taste once before adding more salt, because the broth should stay savory but not harshly salty.
- 6
With the soup gently boiling, pour in the beaten eggs in a circle and do not stir for 10 seconds so soft strands form.
Add green onion, cook 1 minute more, then serve with 1 tablespoon seaweed flakes.
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