Ingredients

1/2 cup thin sliced korean rice cakes(ddeok gook ddeok)
1/4 cup dried anchovies(myeol chi – I think the Japanese word is naboshi)
6 cups water
2 green onions, chopped
4 ounces beef, cut into thin strips
1 egg, beaten
2 sheets nori(seasoned kim , dried laver seaweed)
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
1/8 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon minced garlic

Directions

1. Soak the rice cake in cold water for 30 minutes.
2. Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
3. Saute the beef in a skillet, then set aside.
4. Put the 6 cups of water and the dried anchovies in a pot.
5. Bring to a boil, then reduce to a simmer for 5 minutes.
6. Strain out the anchovies and return the broth to the pot.
7. Add the rice cakes to the broth.
8. Bring to a boil, then reduce the heat to medium.
9. Cook for 10-15 minutes, until tender.
10. Add the green onions.
11. Pour the egg in a little at a time.
12. Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
13. Put into bowls.
14. Garnish each bowl with some beef and some crumbled kim.

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