Celebrate Lunar New Year with Jasmine’s favorite Korean rice cake soup. Rich anchovy broth paired with thinly sliced beef and chewy rice cakes makes for a comforting dish that’s perfect for ringing in the new year!

Quick Info

⏱️ 215 min • 🍽️ 1 servings • ⭐ 83%

Nutrition

1206 cal • 67g protein • 164g carbs • 29g fat

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [Pescatarian] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal]

Ingredients

• ¼ cup dried anchovies
• 4 cups room temperature water, plus more for soaking rice cakes
• 2 cups pre-made or store-bought rice cakes
• ¼ pound beef flank or brisket, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon fish sauce
• 2 green onions, sliced
• 1 teaspoon toasted sesame oil
• 1 large egg
• ⅛ teaspoon garlic salt
• ⅛ teaspoon black pepper, plus more to taste
• 1 teaspoon olive oil
• 1 sheet roasted nori, thinly sliced, for garnish

Instructions Preview

1. In a medium bowl, combine the anchovies an…
2. In a separate medium bowl, combine the ric…
3. Strain the anchovy soaking liquid into a m…

…and 6 more steps

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Recipe by: Jasmine Pak • From: Tasty