Ingredients
3/4 lb Korean Rice Cakes(can find it at any Oriental store- they look like oval disks of white)
1/4-1/2 lb chopped frozen beef shoulder, to preference
2 1/2 quarts water
1 tablespoon beef dashida(find it at an Oriental store)
2 teaspoons salt
1 teaspoon sesame oil
1 garlic clove, crushed
1 tablespoon soy sauce
1 green onion, sliced

Directions
1. Fill a large pot with the water and stir in the salt and add the beef.
2. Boil fifteen minutes.
3. As the beef is boiling, foam will rise up to the top of the pot. Simply scrape it off with a shallow, large spoon and dump into a bowl.
4. Add the duk (rice cake), dashida, sesame oil, garlic, and soy sauce and boil 15 more minutes.
5. Add all the other ingredients and heat about 5 more minutes.
6. Traditionally topped with carrot strips, fried egg cut into strips, and kim (dried seaweed). (You do not have to use these condiments at all to have a delicious soup.).

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