Rice Cake Soup
Ingredients
- Black pepper
- 3 seaweed (gim)
- 12 cups beef stock
- 2 2-pound packages of Korean rice cake ovalettes
- 2 eggs
- 3 green onions
- Salt
- + 2 more ingredients
-
- Water
- ¼ pound Boolgogi
1. Soak rice cakes in cold water for approximately 1 hour. 2. Scramble the yolk and whites of the eggs separately. Fry the yolk into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside. 3. Bring the beef stock to a boil. Add rice c...
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