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120 g prime beef, sliced
250 g Korean rice cakes
4 cups kelp broth*
1 teaspoon white sesame seeds, lightly
toasted
1 tablespoon mashed peeled garlic
1 tablespoon mashed peeled ginger
½ tablespoon soy sauce
1 teaspoon sesame oil
1 stalk scallions, trimmed and chopped
salt to taste
*Ingredients for Kelp broth:
1 strip kelp
50 g dried bonito flakes
1 tablespoon Sake
7 cups of water
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Method:
To make kelp stock, boil kelp, dried
bonito flakes, Sake and water for about 30 minutes, filter out the
impurities. Put soup broth aside. Heat 2 tablespoons oil
in a pot and toss-fry garlic and ginger until fragrant. Add
sliced beef and soy sauce, stir-fry until done. Pour kelp broth
and let boil. Season with salt to taste. Boil rice cakes
and put in to a soup bowl. Pour soup onto rice cakes in the bowl
and sprinkle with chopped scallions, a few drops of sesame oil,
sprinkle some white lightly toasted sesame seeds before serving.
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