New Year’s Delight

Beef and Rice Cake Soup
Preparation Time: 20 minutes
Cooking Time:1 hour 10 minutes
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  • 1 lb. frozen sliced rice cake*
  • ½ lb. lean tender beef such as sirloin
  • 2 tsp. soy sauce
  • 2 tsp. sesame seeds
  • 1 tsp. minced garlic
  • ½ tsp. salt
  • Dash of black pepper
  • 8 cups beef broth
  • 2 green onions sliced diagonally
  • 1 egg beaten


  • Soak rice cake slices in cold water for 1 hour while preparing beef.
  • With a sharp knife, slice beef into thin strips.
  • Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl.
  • Mix beef and soy sauce mixture together.
  • In a large soup kettle, stir-fry beef until meat begins to brown.
  • Add broth to beef mixture in the kettle.
  • Bring to a boil, then lower heat.
  • Simmer, uncovered, for 45 minutes.
  • To keep your hands from sticking to the rice cakes, wash thoroughly, being careful to get under your fingernails.
  • Using your clean hands, separate each individual rice cake from the frozen clumps; this helps rice cakes cook evenly.
  • Add rice cakes to the soup along with sliced onions.
  • Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes.
  • Do not overcook; rice cakes should be chewy.
  • Pour beaten egg into the bubbling soup; stir well.
  • The egg will cook immediately.
  • Serve hot.

Notes / Tips / Wine Advice:

You can buy frozen rice cakes at Asian grocery stores
Course Beef / Rice / Soup
Cuisine Korean
Holliday New years eve