Korean Rice Cake Soup

Instructions

1. Prepare the rice cakes
   Soak the rice cakes in cold water for 15-20 minutes to soften. If using freshly made rice cakes, you can skip this step. Drain well and set aside.
2. Prepare the beef
   Marinate the beef slices in 1 tablespoon of soy sauce, minced garlic, and a drizzle of sesame oil for 15 minutes. Heat vegetable oil in a pan over medium-high heat and quickly sauté the beef until just browned. Set aside.
3. Make the soup base
   In a large pot, bring the beef broth to a boil. Add the white parts of the green onions and the remaining tablespoon of soy sauce. Reduce heat and simmer for 10 minutes to develop the flavors.
4. Cook the rice cakes
   Add the soaked and drained rice cakes to the broth. Simmer for about 5-7 minutes until the rice cakes become soft and chewy but not mushy. Add the cooked beef to the soup.
5. Add the eggs
   While the soup is gently simmering, slowly pour the beaten eggs in a thin stream while stirring the soup in one direction. This creates beautiful egg ribbons throughout the soup.
6. Season and garnish
   Season the soup with black pepper and salt to taste. Drizzle with a little sesame oil for added flavor. Turn off the heat and let the soup rest for 2 minutes.
7. Serve
   Ladle the soup into bowls and garnish with the green parts of the green onions and strips of roasted seaweed. Serve immediately while hot.