Family is like a puzzle.
If it misses one piece of puzzle, then it is incomplete.
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재료: 다시마, 국물용 멸치, 간장 5Tbsp, 미린 2Tbsp, 설탕 2Tbsp, 후추, 소금, 떡국떡, 파, 얆은 소고기, 계란 2개 (노른자 와 흰자 나눕니다. 흰자에 전분을 조금 섞어둡니다)
材料:昆布、汁用、カタクチイワシや醤油5Tbsp、凛2Tbsp、砂糖2Tbsp、胡椒、塩、お雑煮餅、ねぎ、ヤムは牛肉、卵2個(卵黄と卵白分けます。卵白に澱粉を少し混ぜておきます)
Ingredients: Kelp, dried anchovies for stock, soy sauce 5Tbsp, mirin 2Tbsp, sugar 2Tbsp, pepper and salt, rice cake, green onion, thinly sliced beef, two eggs (separate the yolks), little bit of corn starch
Add about 8-10 cups of water in a pot and add dried anchovies, green onion, and kelp before it boils.
Make the stock by boiling the water for 15-20min.
In a mean time, soak the frozen rice cakes in warm water.
(It will loose some of natural starch)
Cook the beef with soy sauce, mirin, sugar.
Make sure there are some sauce left to flavor the stock!!
Do not cook the sauce all the way!
Clear the soup
When the soup is clear, add well washed and soaked rice cakes
Add the beef and remain sauce. Cook it for 15min on min-high heat.
Flavor the soup with salt. Do not add too much salt.
As garnishes, I made two different egg fries and cut them in diamond shapes.
Also, added fresh chopped green onion and shredded seaweed (nori)
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