By Kim Yong-ja
It is very important to make a good broth for this dish to be tasty. The rice cake slices should be cooked until very tender. Make sure you bring the egg to room temperature before you beat it and add it to the broth. Cold egg will make the broth murky instead of smooth and thin ribbons.
5 cups BEEF BROTH p.
1 lb/455 g sliced "GARAETTEOK" (rice cake), soaked in water for 2 hours
1 EGG, beaten
2 sheets of "GIIM" (seaweed), toasted slightly
SOY SAUCE to adjust seasoning
2 SCALLIONS, cut diagonally
BLACK PEPPER
Prepare the beef broth in advance. Prepare GARAETTEOK (rice cake) slices and remove egg from the refrigerator and let sit at room temperature.
Bring the broth to a boil, then add the rice cake slices. Gently simmer until tender. In the meantime, lightly toast the seaweed on a toaster. Cut the seaweed into 4 pieces with scissors and then into strips. Set aside. Adjust the soup seasoning with soy sauce and add the scallion.
Swirl the soup with chopsticks while adding the beaten egg as a stream. Divide the soup into individual bowls and top with crumbled seaweed.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.