This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste with Korean beef bouillon powder (sogogi dashida) and Korean soy bean paste (doenjang); I typically do a 3:1 ratio. Bring to a boil, then add the drained rice cakes and let cook until rice cakes are al dente (about 8 mins). During the last minute, add 2 scallions cut into straws (we also added a handful of enoki mushrooms). Season to taste with garlic powder and black pepper. Serve and enjoy. (Apr. 2015)
Cooking Adventures 