Description
A hearty and flavorful beef brisket soup with rice cakes and savory elements.
Ingredients
Scale
- 10 cups water
- 1 lb beef brisket
- 2 stalks green onion (sliced into 2-inch pieces)
- 4 cloves garlic minced
- 2 tablespoons soup soy sauce
- 1/4 teaspoon black pepper
- 1 lb sliced rice cakes
- 1 tablespoon sesame oil
- 2 egg yolks
- 1 sheet seaweed (thinly sliced)
- 2 stalks green onion (thinly sliced)
- Salt to taste
Instructions
- Bring soup to a boil. In a large pot, add water, beef, garlic, and green onion, and bring to a boil. Skim the scum off the surface. Once it reaches a boil, reduce the heat to medium, cover, and continue to cook for 30 minutes.
- Make egg garnish. While the broth is cooking, heat 1 teaspoon of oil in a small pan over medium heat. Pour in the whisked egg yolk, then lift and tilt the pan to spread it across to form a thin crepe. Cook on both sides and transfer to a cutting board. Roll the egg and thinly slice it.
- Slice the beef. Remove the beef and let it rest for 10 minutes before shredding into bite-sized pieces.
- Add seasoning and rice cakes. Then add soy sauce, black pepper, sesame oil, and rice cakes. Cook the rice cakes until softened, about 3-4 minutes.
- Serve. Garnish with the egg strips, seaweed, and green onion, and enjoy.
Notes
- This soup can be customized with your favorite vegetables.
- Ensure to adjust the seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg