Korean Soup : Ddeok guk (Rice cake soup)

Korean Soup : Ddeok guk (Rice cake soup)
Korean Soup Ingredients:

• 1/2 cup ddeokguk ddeok (thin sliced rice cake)
• 1/4 cup myeolchi (dried anchovy),
• 6 cups water
• 2 green onions,
• chopped,
• 4 oz beef, thin julienne
• 1 egg, mixed,
• 2 sheets seasoned gim (dried seaweed), crushed
• 1/4 tsp soy sauce,
• 1/4 tsp sesame oil,
• 1/8 tsp sugar
• 1/8 tsp pepper,
• 1/8 tsp minced garlic,
• 1/4 tsp salt

Korean Soup Instructions

Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef.
Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.
Add green onions.
Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some gim.
Korean-dumpling-soup.