Korean Rice Cake Soup (Duk Guk)

Ingredients

• 2 1/2 quarts broth (beef or anchovy)
• 1 tablespoon dashida (beef or anchovy)
• 1 (1 7/8 lb) package korean rice cakes
• 1 bunch green onion, cut into 2-inch-long pieces

Toppings

• 2 sheets nori fresh seaweed, crumbled
• 4 eggs
• 3 ounces beef
• 12 korean dumplings (mandu)

Directions

1. 1

   Bring broth to a boil.

2. 2

   Add dashida and rice cakes.

3. 3

   Boil until rice cakes are tender, about five minutes.

4. 4

   Add green onion and cook for one minute. Remove from heat.

5. 5

   Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.

6. 6

   Cut beef into two-inch-long strips and brown.

7. 7

   Boil dumplings until tender.

8. 8

   For each bowl of soup: spoon soup into bowl and add desired toppings.