Korean-style vegetable soup

 

Ingredients

100g beef 

2 rice cakes

1 egg

10cm daikon radish

4cm carrot

1 teaspoon dashida or Chinese soup stock granules

1/2 teaspoon salt

1 teaspoon grated garlic

600ml water

A little toasted white sesame seeds and sesame oil

Directions 

1) Cut the rice cakes into quarters lengthwise and beat the eggs. Slice the daikon radish and carrot into chrysanthemum shapes and slice the green onion diagonally.

2) Place the pork belly, daikon radish, carrot, water, and dashida in a pot and simmer until the vegetables are soft.

3) Add the salt, grated garlic, and rice cakes. Add the beaten egg in batches to the boiling water. Add the green onion and sesame oil, then place in a serving dish and sprinkle with toasted sesame seeds.