Rice Cake Soup - {Ttokkuk}

Recipe Ingredients

		Water
1 lb	454g / 16oz	Beef brisket
1		Korean oval rice cakes - (32 oz) - see * Note
2		Eggs - separated
1 teaspoon	5ml	Beef-flavored soup stock (dashida)
1/4 lb	113g / 4oz	Bulgogi - (see recipe)
2		Green onions - (to 3) - thinly sliced
		Diagonally
2		Sheets seaweed (kim), to 3 sheets - cut into small,
		Thin strips
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Korean rice cakes, dashida and seaweed are available at Korean markets.

Bring 1 gallon water to boil in large pot. Add brisket. Reduce heat and simmer 2 to 3 hours or until liquid reduces to 2/3. Soak rice cakes in cold water 1 hour. Scramble yolks and whites of eggs separately.

Fry yolks into a thin omelet in small nonstick skillet over high heat, 1 minute per side. Fold or roll up omelet and slice into thin strips. Repeat with egg whites. Set aside.

Remove brisket from pot and reserve for another use. Increase heat for stock to high. Bring to boil and add soup stock. Add rice cakes. Reduce heat to medium and cook until ovalettes have softened, about 10 minutes.

Serve hot in large bowls garnished with sliced egg whites, egg yolks, Bulgogi, green onions and seaweed. Season with salt and pepper to taste.

This recipe yields 5 to 6 servings.

Each of 6 servings: 283 calories; 299 mg sodium; 124 mg cholesterol; 10 grams fat; 29 grams carbohydrates; 22 grams protein; 1.14 gram fiber.

Source:
The Los Angeles Times, 02-02-2000

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