Korean Tteokguk (Rice Cake Soup)

• 1 tablespoon olive oil, divided
• 2 eggs, separated
• 1 sheet nori (dry seaweed)
• 5 cups thinly sliced garae tteok (Korean glutinous rice cakes)
• 32 fluid ounces Korean beef bone stock (such as Ottogi(R))
• 2 cloves garlic, minced, or more to taste
• 2 green onions, thin sliced
• salt and ground black pepper to taste

1. Heat 1 1/2 teaspoon olive oil in a nonstick skillet over medium-low heat. Beat egg yolks in a small bowl and pour into the skillet. Tilt skillet so eggs yolks spread in a thin and even sheet. Cook until set, about 1 minute per side. Transfer to a cutting board and slice into thin strips. Repeat with egg whites.
2. Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
3. Rinse rice cakes in cold water; drain.
4. Pour beef stock into a large pot; bring to a boil. Add rice cakes and garlic. Simmer until rice cake slices are tender, about 5 minutes. Add green onions; continue cooking until rice cakes start floating to the top, 3 to 5 minutes more. Season with salt and pepper.
5. Ladle soup into serving bowls. Garnish with egg and nori strips.

olive oil, eggs, garae, beef bone stock, garlic, green onions, salt

Taken from www.allrecipes.com/recipe/246638/korean-tteokguk-rice-cake-soup/ (may not work)