Beef Brisket Rice Cake Soup with Egg Ribbons

What you need

• 450 g (1 lb) sliced rice cakes, oval tteok for soup
• 300 g (10 oz) beef brisket, cut into thin bite-size pieces
• 1 tbsp toasted sesame oil, plus a little for serving
• 5 cloves garlic, minced
• 2 l (8 cups) water
• 2 tbsp soup soy sauce, Korean gukganjang
• 2 eggs, yolks and whites separated
• 1 tsp neutral oil, for the pan
• 2 spring onions, thinly sliced on the diagonal
• 1 sheet toasted nori, cut into thin strips
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Cover the rice cakes with cold water and leave them to soften for 20 min while the broth cooks.

2. 2

   Warm the sesame oil in a large pot on medium-high. Stir-fry the beef and garlic until the meat is mostly browned, 3-4 min.

3. 3

   Pour in the water and bring to a boil, skimming off the grey foam.

4. 4

   Lower the heat, cover and simmer until the beef is tender, 25-30 min.

5. 5

   Meanwhile, beat the yolks and whites in two separate bowls, each with a pinch of salt.

6. 6

   Lightly oil a non-stick pan over medium-low heat. Pour in the yolks in a thin layer and cook without browning until set, about 1 min per side.

7. 7

   Cook the whites the same way, then slice both thin omelettes into fine strips.

8. 8

   Season the broth with the soy sauce, then taste and add salt and pepper.

9. 9

   Drain the rice cakes, add them to the simmering broth and cook until soft and chewy, 4-6 min. Rice cakes that float are usually done.

10. 10

    Ladle the soup, beef and rice cakes into bowls.

11. 11

    Top with the egg strips, spring onions and nori, add a few drops of sesame oil and serve hot.

Imported from whatgreatgrandmaate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.