Cherry & Dennis Helper Habitat
Korean Beef Rice Cake Soup
韓式牛肉年糕湯
Recipe overview
Chewy Korean rice-cake slices, tender beef, egg strips and clear broth make a simple warming one-pot meal.
01
Ingredients
Main ingredients
- 500 g Korean oval rice-cake slices
- 250 g thinly sliced beef
- 2 eggs
- 1.6 litres clear beef stock
- 2 spring onions
- 2 g roasted seaweed
Beef seasoning
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
Soup seasoning
- 1 tbsp Korean soup soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
02
Tools
- soup pot
- frying pan
- cutting board
- kitchen knife
- whisk
- colander
- ladle
03
Steps
Step 1
Soak the rice cakes
Soak rice-cake slices in cold water 10 minutes, rinse and drain.
Step 2
Season the beef
Mix beef with all beef seasoning and rest 10 minutes.
Step 3
Prepare garnishes
Slice spring onions and cut seaweed into fine strips.
Step 4
Beat the eggs
Beat eggs evenly for a thin omelette.
Step 5
Cook the omelette
Cook a thin omelette over low heat until fully set on both sides.
Step 6
Cut egg strips
Cool slightly, roll the omelette and slice finely.
Step 7
Boil the broth
Add all soup seasoning to beef stock and bring to a full boil.
Step 8
Cook the beef
Add beef and cook 2 to 3 minutes until brown throughout with no pink.
Step 9
Add rice cakes
Add drained rice cakes and cook over medium for 4 to 6 minutes.
Step 10
Check rice cakes
When they float and are tender-chewy, stir gently to prevent sticking.
Step 11
Adjust the broth
Skim foam, taste and add extra salt only if needed.
Step 12
Garnish and serve
Divide among 4 bowls, top with egg, spring onion and seaweed, and serve hot.
Common mistakes
- Skipping the soak and making the broth too cloudy.
- Adding rice cakes while beef is still pink.
- Overcooking rice cakes until mushy.
- Leaving the soup standing so rice cakes absorb broth and stick.
Tips
Rice-cake thickness changes the timing, so look for floating slices with tender-chewy centres; cook beef through first and serve immediately.
