I attempted a recipe from this Korean cookbook that my husband got me "Vignette of Korean Cooking I" by Ms. Jae-ok Chang. The Korean title is "우리요리 이야기 I". Since I am not Korean and he is, he got me this very appropriate book that is published in English and Korean!! So onto what I made:
Ingredients for 1 Serving
1.5 cups sliced rice cake, frozen or fresh
1/4 lb beef, in one piece
1/2 tsp. garlic salt
1 sheet toasted seaweed
2 tbsp egg pancake strips (yellow and white)
water as needed
Soak the rice cake in enough water to cover for 3 hours and then drain in colander. In a saucepan, boil 2 cups of water, carefully add the beef and return to a boil. Simmer the meat until tender when tested with a fork. Remove the beef and cut into thin slices. Boil the beef broth with garlic salt for a couple more minutes and keep warm.
In another pan, heat the rice cake in 2 cups boiling water for a couple of minutes and drain. To serve, put the rice cake in a bowl, pour in the broth and garnish wit crumbled seaweed, beef slices and egg strips.
A beaten egg can be poured into the hot soup in place of the egg strips.
Ground beef or thin strips of beef, browned in a skillet with 1 tablespoon sesame oil, then cooked in 2 cups boiling water with garlic salt, can be substituted for teh piece of beef and beef broth.
I followed most of the directions until I was about to fry an egg and then my husband came in and told me to just put it into the soup. Then he goes on to tell me how his mom makes it which is boiling everything in one pot pretty much all at once. This is how it turned out:
Friday, May 1, 2009
It was not salty enought according to him... I tried to defend myself by saying we should eat less sodium to be healthier >.< ....lol....It was alright...It will be better the next time.