Tteokguk (Korean Rice Cake Soup)

• 4 cups water, or as needed
• 1/2 pound beef sirloin steak, thinly sliced
• 1/2 onion, chopped (optional)
• 5 cloves garlic, minced (optional)
• 4 cups thinly sliced garae tteok (Korean glutinous rice cakes)
• 2 tablespoons soy sauce
• salt and ground black pepper to taste
• 2 eggs, beaten
• 2 green onions, thinly sliced

1. Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
2. Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.

water, beef sirloin steak, onion, garlic, garae, soy sauce, salt, eggs, green onions

Taken from www.allrecipes.com/recipe/257025/tteokguk-korean-rice-cake-soup/ (may not work)