Korean rice cake soup recipe

Tteokguk is a traditional Korean soup dish that is eaten during the celebration of the Korean New Year. It is tradition to eat this soup on New Year's day because it’s believed to gain an additional year of life as well as bring in luck in the forthcoming year. The dish consists of thinly sliced rice cakes in a broth/soup and it’s usually garnished with thin julienned cooked eggs, some marinated meat (usually beef), and dried, crushed lavers
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COOKING DIRECTION

1. Leave soft sticks of rice cake out overnight to harden and cut them diagonally into oval pieces when hard.
2. Season and shape the ground beef into meatballs ¾" in diameter.
3. Dip them into flour, then into beaten egg and fry.
4. Pan-fry beaten egg into a thin sheet and cut it into thin strips.
5. Fry the beef in a pot and boil it with 8 cups of water.
6. When the meat flavor permeates the broth, add the rice-cake slices and bring to a boil.
7. Season the soup with soy sauce and salt and add the diagonally cut green onion.
8. Place rice cake soup in a bowl and top it with the egg strips, meatballs and powdered laver