Ingredients:

  • 8 cups beef broth
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 lb sliced Korean rice cakes
  • 6 oz beef sirloin, thinly sliced
  • 3 stalks scallions, chopped
  • 2 large eggs, lightly beaten
  • 1 tsp toasted sesame seeds
  • 1 strip dried seaweed, shredded
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil

Instructions:

  1. Place the sliced rice cakes in a colander, rinse under cold water, and soak in a bowl of cool water for 10 to 15 minutes to remove excess starch.
  2. Heat oil in a large pot over medium-high heat. Add the thinly sliced beef and the white parts of the scallions, searing for 2-3 minutes until browned.
  3. Pour in the beef broth, soy sauce, and minced garlic. Bring to a boil, then reduce heat to medium and add the soaked rice cakes, simmering for 5-8 minutes until the cakes float.
  4. Reduce heat to low and slowly drizzle the beaten eggs over the soup in a circular motion. Let the eggs set for 30 seconds without stirring.
  5. Stir in the scallion greens and remove from heat. Garnish with toasted sesame seeds, shredded dried seaweed, and toasted sesame oil.