Dduk Gook (Rice Cake Soup)

This soup was delicious and super filling with the chewy rice cakes in there. We omitted the bulgogi when we made this (I don't remember why - we might have just plumb forgot), and it still tasted great. This is perfect on a cold winter's night - pure comfort and warmth!

Ingredients:

2 lbs Korean rice cake ovalettes

water

4 eggs, beaten

16 cups chicken broth

8 cloves garlic, finely minced

4-6 tbsps soy sauce (to taste)

4-6 scallion greens (cut into 2" long pieces)

1/4 lb bulgogi, cooked (we omitted this)

2-3 green onions, thinly sliced on the diagonal

2-3 sheets of seaweed (gim), cut into small, thin strips

sesame oil

sesame seeds

Method:

1. Soak rice cakes in cold water for approximately 1 hour.

2. Fry the eggs into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips.

3. In a large pot, heat the chicken broth. Then add garlic, soy sauce, scallions, and salt/pepper to taste. Let simmer for about 10 minutes.

4. Add rice cakes. Boil until ovalettes have softened, approximately 10 minutes.

5. Serve hot in large bowls garnished with egg strips, bulgogi, green onions, seaweed, sesame oil, and sesame seeds. Add salt and pepper as needed.