Beef and Rice Cake Soup Recipe |
Ingredients: Serves 4 |
120 g prime beef, sliced 250 g Korean rice cakes 4 cups kelp broth* 1 teaspoon white sesame seeds, lightly toasted 1 tablespoon mashed peeled garlic 1 tablespoon mashed peeled ginger ½ tablespoon soy sauce 1 teaspoon sesame oil 1 stalk scallions, trimmed and chopped salt to taste *Ingredients for Kelp broth: 1 strip kelp 50 g dried bonito flakes 1 tablespoon Sake 7 cups of water |
Method: To make kelp stock, boil kelp, dried bonito flakes, Sake and water for about 30 minutes, filter out the impurities. Put soup broth aside. Heat 2 tablespoons oil in a pot and toss-fry garlic and ginger until fragrant. Add sliced beef and soy sauce, stir-fry until done. Pour kelp broth and let boil. Season with salt to taste. Boil rice cakes and put in to a soup bowl. Pour soup onto rice cakes in the bowl and sprinkle with chopped scallions, a few drops of sesame oil, sprinkle some white lightly toasted sesame seeds before serving. |
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