Korean New Year's Beef-Rice Cake Soup

Ingredients

• 1 lb rice cake, frozen, sliced
• 1/2 lb sirloin steak
• 2 tablespoons soy sauce
• 2 teaspoons sesame seeds
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1 dash black pepper
• 8 cups beef broth
• 2 green onions, sliced diagonally
• 1 egg, beaten

Directions

1. 1

   Soak rice cake slices in cold water for 1 hour while preparing beef.

2. 2

   With sharp knife, slice beef into thin strips. Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. Mix beef and soy sauce mixture together.

3. 3

   In large soup kettle, stir-fry beef until meat begins to brown.

4. 4

   Add broth to beef mixture in kettle. Bring to a boil, then lower heat. Simmer, uncovered, 45 minutes.

5. 5

   Separate each individual rice cake from frozen clumps; this helps rice cake cook evenly.

6. 6

   Add rice cakes to soup along with sliced onions. Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. Do not overcook; rice cakes should be chewy.

7. 7

   Pour beaten egg into bubbling soup; stir well. Egg will cook immediately. Serve hot.