Beef Rice Cake Soup - Sauteing the Beef First to Make Broth Creates a Milky White Soup

Steps

1. 1

   Make a thin egg omelet (jidan) with 1 egg and 1T of cooking oil, and thinly slice the green onion.

2. 2

   Lightly rinse the tteokguk rice cakes and soak them in cold water.

3. 3

   Marinate the beef with 1T of sesame oil, 1T of mirin, 2T of soup soy sauce, and 1T of minced garlic.

4. 4

   In a pot, stir-fry the marinated beef until cooked, then add 200ml of water and bring to a vigorous boil.

5. 5

   When the broth turns milky white, add 1.2L more water and skim the fat as it boils.

6. 6

   When the broth boils vigorously, add the rice cakes. Once the rice cakes float, season with fine salt.

7. 7

   Turn off the heat, ladle into bowls, and top with sliced green onion and the egg omelet strips.