Korean rice cake soup (tteokguk) as made by jasmine

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

Enjoy!