Korean New Year's Beef-rice Cake Soup

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb rice cake, frozen, sliced
• 1/2 lb sirloin steak
• 2 tablespoons soy sauce
• 2 teaspoons sesame seeds
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1 dash black pepper
• 8 cups beef broth
• 2 green onions, sliced diagonally
• 1 egg, beaten

Recipe

• 1 soak rice cake slices in cold water for 1 hour while preparing beef.
• 2 with sharp knife, slice beef into thin strips. combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. mix beef and soy sauce mixture together.
• 3 in large soup kettle, stir-fry beef until meat begins to brown.
• 4 add broth to beef mixture in kettle. bring to a boil, then lower heat. simmer, uncovered, 45 minutes.
• 5 separate each individual rice cake from frozen clumps; this helps rice cake cook evenly.
• 6 add rice cakes to soup along with sliced onions. cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. do not overcook; rice cakes should be chewy.
• 7 pour beaten egg into bubbling soup; stir well. egg will cook immediately. serve hot.