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Rice Cake and Dumpling Beef Bone Broth Soup

When I made this soup, I was thinking I was making the tteokguk, rice cake soup, traditionally served on New Year's Day. But then I looked back at recipes and yes, beef broth but it doesn't use the long cooked milky white beef bone broth. Then I thought maybe I was making seolleongtang which is that milky white bone broth but again yes, milky white broth but no rice cakes or dumplings. Turns out I made up my own recipe combining three recipes, rice cake soup, bone broth soup and dumpling soup! Doesn't matter, it was delicious! Dumplings, rice cakes, beef, egg, green onions served in the milky white beef bone broth.


So, I accidentally made up my own recipe using the best of many ingredients. Savory and filling for a cold and miserable day outside. Serve it hot with kimchi or if you're like my daughter, eat the soup then put chili oil on the dumplings and rice cakes and enjoy it in a Korean AND Chinese way!

Rice Cake and Dumpling Beef Bone Broth Soup


Ingredients (serves 4)

2 quarts beef bone broth (8 cups), or beef broth

8 oz rice cakes, thin flat ones shaped like coins, thawed and soaked in water

20 mandu, dumplings of your choice

3 green onions, finely chopped

8 oz cooked beef brisket, thinly sliced

1 egg, lightly beaten

1 teaspoon sesame oil

salt and pepper to taste


Directions

Bring 2 quarts of beef broth up to a boil over medium high heat. When the broth is at a rolling boil, add the rice cakes and dumplings and bring back up to a boil. If liquid level looks low when it comes back to a boil, add 1-2 cups of water. When it is boiling again, add sliced beef, green onions, sesame oil and the beaten egg. Do not stir. Allow to come up to a boil then turn off and ladle into bowls to serve. Add salt and lots of freshly ground black pepper to taste. Enjoy!


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