Korean Rice Cake Soup

Instructions

1. Step 1

   Place the rice cakes in a large bowl with 1000 ml water and soak until slightly softened. Drain well.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Rice Cake, 1000.0 ml Water

   Cookware: colander, large bowl

2. Step 2

   Combine the remaining 1800 ml water, beef brisket, and garlic in a large pot. Bring to a boil over high heat, skim off the foam, then cover partially and simmer over low heat until the beef is tender and reaches at least 63°C internally.

   Timer: 50 min (fixed)

   Ingredients used: 300.0 gr Beef Brisket, 12.0 gr Garlic, 1800.0 ml Water

   Cookware: large pot, slotted spoon

3. Step 3

   Transfer the beef to a cutting board and let it cool briefly, leaving the broth in the pot. Shred or thinly slice the beef.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, slotted spoon

4. Step 4

   Mix the shredded beef with 10 ml soy sauce, sesame oil, and ground black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 10.0 ml Sesame Oil, 10.0 ml Soy Sauce

   Cookware: mixing bowl

5. Step 5

   Return the broth to a simmer over medium heat. Add the drained rice cakes, the remaining 20 ml soy sauce, and the salt; cook until the rice cakes are tender and floating.

   Timer: 7 min (fixed)

   Ingredients used: 6.0 gr Salt, 20.0 ml Soy Sauce

   Cookware: large pot

6. Step 6

   Whisk the eggs, then slowly pour them into the simmering soup while stirring gently. Cook until the egg ribbons are fully set.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: large pot, mixing bowl, whisk

7. Step 7

   Stir in the green onion and remove the pot from the heat. Ladle into bowls and top evenly with the seasoned beef and roasted seaweed.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Roasted Seaweed, 2.0 piece Scallion

   Cookware: ladle, large pot