Rice Cake Soup

• Water
• 12 cups beef stock (see note below)
• 2 (2-pound) packages of Korean rice cake ovalettes
• 2 eggs, yolks separated from whites
• 1/4 pound Boolgogi , cooked
• 2 to 3 green onions, thinly sliced on the diagonal
• 2 to 3 sheets of seaweed (gim), cut into small, thin strips
• Salt
• Black pepper

1. 1.
2. Soak rice cakes in cold water for approximately 1 hour.
3. 2.
4. Scramble the yolk and whites of the eggs separately.
5. Fry the yolk into a thick omelet.
6. Fold or roll the omelet about an inch wide.
7. Slice into thin strips.
8. Repeat with egg whites.
9. Set aside.
10. 3.
11. Bring the beef stock to a boil.
12. Add rice cakes.
13. Boil until ovalettes have softened, approximately 10 minutes.
14. Serve hot in large bowls garnished with egg whites, egg yolks, boolgogi, green onions, and seaweed.
15. Add salt and pepper as needed.

water, beef stock, cake ovalettes, eggs, boolgogi, green onions, thin strips, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/rice-cake-soup-233837 (may not work)