Ingredients 7 oz Sliced Korean rice cake 10 oz Beef bone, soak in the cold water over night 5 oz Flank steak 10 cup Water 1/2 tbsps Minced garlic Korean light soy sauce Seasoned sea weed 1/2tsp Scallion minced 1 Egg Salt & Pepper

Method

1. Submerge Flank steak in the cold water for 2 hours and drain the water.

2. Boil the bone and Flank steak together until the meat is tender and the broth is milky from the bone marrow. Cool down the broth and skim off the fat.

3. Take the meat out and cool it down and cut into small pieces and reserve.

4. Reheat the broth and season with Korean light soy sauce, garlic and salt and pepper.

5. Add the sliced Korean rice cake and boil until al dente.

6. Whip the egg and stir it into the soup and turn the heat off immediately. Do not boil the soup after egg is added in.

7. Serve the soup with seasoned sea weed and scallion.


See the Nutrition Analysis of this recipe by Healthy Dining.