Rice cake soup
Boil the thinly sliced rice cakes in clear beef broth and top with the crust.
- Prep
- 15 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Sliced rice cakes for soup Weight of rice cake before soaking
- 450 g
- Beef for soup
- 160 g
- water
- 6 C
- egg
- 2 pieces
- Large green onion (daepa)
- 20 g
- cooking oil
- 1/3 T
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/2 T
- sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse and separate the rice cakes
Rinse the sliced rice cakes 450 g in cold water and separate any slices that stick together. If the refrigerated slices are firm, soak as directed on the package, then drain in a colander.
-
Sauté the beef
Fry the beef 160 g in a pot with sesame oil 1/2 T.
-
Simmer the beef broth
Pour in water 6 C and when it boils, skim off the foam and boil over medium heat for 12 minutes. Make sure the center of the meat is kept above 75℃ for 1 minute.
-
Cooking Zidane
Beat the egg 2 pieces, cook it completely on both sides in a pan with a thin layer of oil 1/3 T, and then cut it into thin pieces.
-
Cook the rice cakes and season the soup
Drop the drained slices into the boiling broth and stir once to loosen them from the bottom. Add soup soy sauce 1 T and minced garlic 1/2 T. Cook over medium heat for 3–5 minutes, checking that a slice feels soft through the center.
-
Add rice cake soup
When the rice cake becomes soft, add diagonally sliced green onions 20 g and boil for a while. Divide the soup and ingredients and top with the zitan.
