Description

This is a traditional Lunar New Year dish in Korea. The rice cakes in this soup are not the crispy American kind, but a firm Asian kind used in soups and other dishes. You could use beef broth instead of the clam broth broth if you prefer.

Ingredients

• 3  Quart(s) Clam Stock
1
• 3  Cup(s) Korean Rice Cakes, sliced
2
• 2  Each Eggs, beaten, seasoned with salt
3
• 1  Each Bunch of Scallions, green parts only, thinly sliced (for garnish)
4
• ½ one_half Each Sheet of Nori Seaweed, julienned (for garnish)
5
•  To Taste Kosher Salt & Black Pepper
6
• 3  Table Spoon(s) Fish Sauce (optional)
7
• ½ one_half Table Spoon(s) Garlic, minced
8

Directions

1. Add clam stock to a large pot, bring to a boil
2. Add rice cakes to stock, stir so they don't stick
3. Bring to a boil again
4. Season with salt, pepper and garlic
5. Add fish sauce, stir
6. boil for another minute
7. Gently stir in eggs
8. Serve and garnish with scallions and nori