Duk Guk (Korean rice cake soup)
For the soup:
1 pound beef brisket
3 gallons water
1 large yellow onion, peeled
1 (2-inch) piece ginger, peeled
1-2 pounds frozen Korean rice cakes
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon garlic, minced, plus more, if desired
1 teaspoon ground red chili pepper
1 teaspoon sugar
3-4 green onions
Salt, to taste
Pepper, to taste
For the garnish:
Oil, for frying eggs
Nori, to taste
Makes about 4-6 servings
In a large pot, bring brisket, water, onion and ginger to a boil. Continue boiling until soup has reduced by one-third, about 1 1/2 hours. Cool the soup, and skim off oil and other impurities. Remove and discard onion.
Place the frozen rice cakes into a bowl of cold water, and let soak for 15 minutes.
As the rice cakes soak, transfer the meat to a separate plate. Cut into slices about 2 millimeters thick and 1 inch long. Mix brisket slices with soy sauce, sesame oil, 1 tablespoon garlic, ground chili pepper and sugar. Set aside.
Slice green onions into 1-inch pieces, and set aside.
Taste the soup, and add salt to taste. Return to a boil. Add rice cakes and cook for 10 minutes, until the cakes are chewy. During the last two minutes of cooking, add the green onions. As the soup cooks, separate the egg whites and yolks into separate bowls. Using a fork, whip contents of each bowl. Heat oil in a saute pan, then add egg whites all at once. Fry, then remove from pan, and cut into thin strips. Repeat with egg yolks. Set aside. Slice nori into thin strips. Set aside.
Taste the soup again, and add more minced garlic, salt and pepper if desired.
To serve: Place soup and slices of rice cake into bowls. Top with meat, strips of cooked egg yolk and egg white and sliced nori.