Ingredients
- ½ cup thin sliced Korean rice cakes (ddeok gook ddeok)
- ¼ cup dried anchovies (myeol chi - I think the Japanese word is naboshi)
- 6 cups water
- 2 green onions, chopped
- 4 ounces beef, cut into thin strips
- 1 egg, beaten
- 2 sheets nori (seasoned kim, dried laver seaweed)
- ¼ teaspoon soy sauce
- ¼ teaspoon sesame oil
- ⅛ teaspoon sugar
- ⅛ teaspoon pepper
- ⅛ teaspoon minced garlic
Make it step by step
- Soak the rice cake in cold water for 30 minutes.
- Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
- Saute the beef in a skillet, then set aside.
- Put the 6 cups of water and the dried anchovies in a pot.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Strain out the anchovies and return the broth to the pot.
- Add the rice cakes to the broth.
- Bring to a boil, then reduce the heat to medium.
- Cook for 10–15 minutes, until tender.
- Add the green onions.
- Pour the egg in a little at a time.
- Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
- Put into bowls.
- Garnish each bowl with some beef and some crumbled kim.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.