12 cups beef stock
2 (2 lb) packages of Korean rice cake ovalettes, soaked in water
1/2 lb. cooked boolgogi
2-3 green onions, sliced thinly on the diagonal
3/4 c. fresh spinach leaves, washed thoroughly and torn
2 to 3 sheets of seaweed (gim) cut into small, thin strips
light soy sauce
Soak rice cakes in water for approximately one hour. Scramble eggs and fry into very thin omelet. Fold or roll omelet. Slice into thin strips about 1/2 inch by 1 inch. Some people prefer to separate their eggs and make separate omlets of egg yolks and of egg whites, but this is not necessary. Set aside. Cook boolgogi (recipe below). Set aside. Bring beef stock to a boil and add the rice cakes. Boil about 10 minutes, until the rice cakes have softened. Serve hot in large bowls, garnished with the omlet strips, boolgogi, green onions, spinach, and seaweed. The spinach is not a traditional ingredient, but I add it because it adds color to the soup when it is served. You can add salt, pepper and light soy sauce to taste as desired.
Home made beef stock:
1 lb beef brisket
16 cups of water
Boil brisket and water over low heat in a large pot for approximately 2 to 3 hour. Skim the foam and fat that rises to the top from time to time. You can also refrigerate the stock and remove the fat once it congeals. You can use the cooked brisket in the soup, or reserve it for another use.
1/2 lb. Sliced rib eye beef
1/2 t. soy sauce
1/2 t. sesame oil
1/2 t. sugar or splenda
1 small clove of garlic, minced
pinch of ground black pepper
Marinate the sliced rib eye in the other ingredients for at least 30 minutes. Stir fry until thoroughly cooked, about 5 to 7 minutes. Set aside and use for garnish for rice noodle soup.
Recipe adopted from Eating Korean by Ceclilia Hae-Jin Lee.
The Galleria Market at 3250 West Olympic Blvd. In Los Angeles is the closest full service Korean market, although you may be able to find the rice cakes and seaweed at other Asian markets in the Westside/Culver City area.