Beef Rice Cake Soup

Name: Beef Rice Cake Soup
Total time: 25 min
Yield: 1421 g
Ingredients: Fresh Egg 165 pieces; Dried Shiitake Mushroom 50 g; Korean Beef Brisket (Raw) 200 g; Sliced Rice Cake for Soup 200 servings; Salt 1 serving (1/3 tsp); Dried Kelp 5 g; Anchovy Broth 800 g

Cook 25 min Difficulty EASY 1,312 kcal

#Rice Cake Soup #Beef Rice Cake Soup #New Year's Food #Traditional Korean Food #Korean Cuisine #Rice Cake Soup Recipe #Holiday Food #Beef Dish #Soup Dish #Easy Recipe

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Ingredients

Main ingredients

Fresh Egg 3 pieces
Dried Shiitake Mushroom 50 g
Korean Beef Brisket (Raw) 200 g
Sliced Rice Cake for Soup 2 servings

Seasonings/Sauce

Salt 1 serving (1/3 tsp)
Dried Kelp 5 g
Anchovy Broth 800 g

Nutrition summary

Carbohydrates 140.46 g 42%

Protein 78.69 g 23%

Fat 52.73 g 35%

Serving size 1421g

Cooking steps

1

Slice the beef thinly and season it.
2

Rinse the rice cakes in cold water.
3

Add sesame oil to a pan and stir-fry the beef.
4

Pour in the broth and bring to a boil.
5

Add the rice cakes and boil.
6

Season with soy sauce for soup and salt.
7

Beat the eggs and pour them in to cook.
8

Slice and add green onions to finish.

Beef Rice Cake Soup

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