Easy Ground Beef Rice Cake Soup

Method5 steps · about 35 min

1. 1

   Step 1: Soak the rice cakes in cold water in a bowl. (No need to soak if your rice cakes are freshly made)

   Uses 2 lb rice cake rounds

2. 2

   Step 2: In a small sauce pan, heat the oil (1 tbsp) and brown the ground beef until no longer pink over medium heat. Add the chopped onion (1/2 small) and garlic (2 cloves) and continue to cook until soft, about 3 minutes.

   Uses 1 tbsp canola oil · 1/2 lb lean ground beef · 1/2 small onion (chopped) · 2 cloves garlic (finely chopped)

3. 3

   Step 3: Add water (3/4 cup), Korean soy sauce for soup, and anchovy sauce. Bring it to boil and simmer for 10 minutes over low heat covered but a slight opening to ventilate the steam. When done add freshly crack black pepper to the sauce. Set aside.

   Simmer beef sauce · 10 minUses 3/4 cup water · 4 tbsp Korean soup soy sauce (gukganjang) · 1 tbsp Korean anchovy sauce (optional) · dashes black pepper

4. 4

   Step 4: Mean while, bring a pot of water (8-10 cups) to boil. Drain the rice cakes from the soaking water and add to the boiling water. Cook the rice cakes over medium heat until tender and soft, about 3-5 minutes.

   Cook rice cakes · 5 minUses 2 lb rice cake rounds · 8-10 cup water

5. 5

   Step 5: Ladle the rice cakes and some cooking water into a individual serving bowl. Place 2-3 tablespoonfuls of beef sauce and its juice on top. Top with green onion (2), sesame seeds (1 tbsp), seaweed, and a drop of sesame oil. Serve hot with kimchi.

   Uses 2 green onion (chopped) · 4 roasted seaweed sheets (crumbled, to garnish) · 1 tbsp toasted sesame seeds (to garnish) · a drop of sesame oil per bowl, to garnish · 2-3 tbsp prepared beef sauce and its juice per bowl · cooked rice cakes with some cooking water