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SERVE : 2
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PREP : 10 mins
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COOK : 20 mins
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Ingredients
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- 4 cups (400g) sliced rice cakes
- About 1 cup (115g) bulgogi beef
- 1 tablespoon (7g) sesame oil
- 1 tablespoon (8g) anchovy fish sauce
- About 1 cup (53g) green onions
- 1 egg
- 1.5L water
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- 2 tablespoons (16g) soy sauce for soup
- 1 tablespoon (6g) fine salt
- 1/2 tablespoon (10g) minced garlic
- A small amount of seaweed for garnish
- A pinch of ground pepper
Directions for preparing ingredients
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Sliced Ricecake
- Rinse the rice cakes under running water and then soak them in water while preparing the other ingredients.
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Bulgogi beef
- Cut the bulgogi beef into 2cm wide pieces.
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Green Onion
- Slice the green onions into 0.3cm pieces.
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Egg
- Crack the egg into a bowl and lightly beat it.
Directions for making
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Step 1
- Heat sesame oil in a pot over medium heat.
- Add the beef and cook until the fat renders and the beef is browned.
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Step 2
- Once the beef is cooked, add the anchovy fish sauce and continue to stir-fry.
- Pour the purified water into the pot used for stir-frying the beef and bring to a boil over high heat.
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Step 3
- When the broth comes to a boil, reduce to low heat.
- Drain the soaked rice cakes and add them to the pot.
- Once the broth comes to a boil again, add soy sauce, fine salt, and minced garlic to taste. (beef stock is optional)
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Step 4
- Simmer for about 5 more minutes until the rice cakes are fully cooked.
- Add the beaten egg and sliced green onions, then turn off the heat.
- Ladle the tteokguk into bowls.
- Garnish with the remaining green onions, seaweed, and a pinch of ground pepper.
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