Korean Rice Cake Soup (Tteokguk) As Made By Jasmine

In a medium bowl, combine the anchovies and 4 cups of water. Soak for 3 hours at room temperature.

In a separate medium bowl, combine the rice cakes with enough water to cover by 1 inch. Soak for 30 minutes at room temperature, then drain.

Strain the anchovy soaking liquid into a medium pot, discarding the anchovies. Bring to a boil over medium heat. Add the beef and garlic and cook for 20 minutes, until the beef is tender and cooked through.

Add the rice cakes, soy sauce, and fish sauce. Return to a boil and cook for 10 minutes, until the rice cakes float to the surface.

Remove the pot from the heat and stir in the scallions, sesame oil, and black pepper to taste.

In a small bowl, whisk together the egg, garlic salt, and black pepper.

In a medium pan, heat the olive oil over medium-high heat until shimmering. Add the egg and tilt the pan to spread in a thin, even layer. Cook until the egg is no longer runny on top, 2–3 minutes, then flip and cook for another minute, until set. Transfer the egg to a cutting board, fold over itself in thirds, and thinly slice crosswise.

Ladle the hot soup into bowls and top with the egg ribbons and thinly sliced nori.

Enjoy!