1. Soak the rice cake in cold water for 30 minutes. 2. Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic. 3. Saute the beef in a skillet, then set aside. 4. Put the 6 cups of water and the dried anchovies in a pot. 5. Bring to a boil, then reduce to a simmer for 5 minutes. 6. Strain out the anchovies and return the broth to the pot. 7. Add the rice cakes to the broth. 8. Bring to a boil, then reduce the heat to medium. 9. Cook for 10-15 minutes, until tender. 10. Add the green onions. 11. Pour the egg in a little at a time. 12. Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky. 13. Put into bowls. 14. Garnish each bowl with some beef and some crumbled kim. ---------------------------------------------------------------------------
Nutrition
Ingredients
