Recipe: Rice Cake Soup with Beef and Laver

Added: 20.09.10 | Views: 2,558 | |
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Ingredients

  • sliced rice cake
  • beef brisket
  • garlic
  • fish sauce
  • green onion
  • eggs
  • laver (dried sea plant)
  • sesame oil
  • black ground pepper

Instructions

Step 1

Boil 8 cups of water in a pot.

Step 2

Soak 3 cups of sliced rice cake in cold water.

Step 3

Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces.

Step 4

Prepare 3 eggs in 2 small bowls:
In the first bowl, put 2 egg yolk;
In the second bowl, put 2 egg white and 1 egg;
Add a pinch of salt to each bowl and mix well.

Step 5

While you’re waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips):

* Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel.
* Turn the heat off. Pour the egg yolk mixture from “bowl 1? above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan.
* When it’s cooked about 70%, turn it over and let it sit on the pan to cook the other side.
* Slice it thinly and set it aside.

Now let’s make kimgaru (laver powder). This one is easy:

* Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily.
* Put the roasted laver into a plastic bag and crush it! Then set it aside.

Step 6

Good work! Now let’s get back to the soup:

boiling

1. When the water boils, put in the beef. Boil over low medium heat for 20-30 minutes.
2. Open the lid and add 1 clove of minced garlic, 2 tbs of fish sauce.
*tip: the water will boil off but you want to keep it at 6 cups. You can add more water as you need it.
3. Drain the rice cake slices and put them into boiling beef soup. Close the lid.
4. A few minutes later, open the lid to check if rice cake slices are floating on the surface. You can taste a sample now.
5. Pour in the egg mix from “bowl 2? above, a little at a time.
*tip: Don’t stir it until the egg mixture is cooked a little in the broth
6. Chop some green onion and add it to the pot.
7. Turn off the heat and drizzle some sesame oil and grind a little black pepper.
8. Transfer the rice cake soup to serving bowls. Garnish with the roasted laver powder and the thin egg yolk strips.

Step 7

Serve it hot!