This Korean dish is often topped with slices of beef, cooked eggs, and scallions. Packages of white oval rice cakes are available in most Asian supermarkets.
| ||½ || lb. beef brisket |
| ||2 || cloves garlic |
| ||1 || Tbsp. instant beef or vegetable bouillon |
| ||1 || package (32 ounces) Korean oval rice cakes |
| ||2 || eggs, separated |
| ||2 || Tbsp. sesame oil |
| ||1 || Tbsp. soy sauce |
| ||1 || tsp. sesame seeds |
| ||1 || tsp. salt, or to taste |
| ||3 || scallions, diagonally sliced |
- Bring 1 gallon of water to boil in a large pot. Add the brisket, garlic, and bouillon. Reduce the heat and simmer for 3 hours or until the liquid reduces to two-thirds.
- Soak the rice cakes in cold water for 1 hour. Remove the rice cakes.
- Scramble the yolks and whites of the eggs separately. Using 1 Tbsp. of the sesame oil, fry the yolks into a thin omelet in a nonstick skillet over high heat, for 1 minute per side or until set. Fold or roll up the omelet and slice into thin strips. Repeat with the egg whites. Set aside.
- Remove the brisket from the pot but reserve the broth. Slice it into thin strips and combine with the soy sauce, sesame seeds, and remaining 1 Tbsp. of sesame oil.
- Increase the heat under the broth to high. When it comes to a rolling boil, add the rice cakes. Reduce the heat to medium and simmer the rice-cake ovals for 5 minutes, or until softened. Return the marinated beef to the soup. Salt to taste.
- Ladle the steaming hot soup into large bowls. Garnish with sliced egg yolks, egg whites, and scallions.
Copyright © 2001 Hippocrene Books