Our awesome graphic designer Soojin’s mom is visiting from Korea for the holidays, which means we ALL get to learn how to make traditional New Year’s soup! Here’s her quick & easy recipe: Tteokguk (Korean Rice Cake Soup) Serves 2 Ingredients: 3⁄4 lb tteok (korean rice cakes, available in the refrigerated section at many asian grocery stores) 1 egg 1 tsp cooking oil 5 cups water 1⁄2 lb thinly sliced beef ribeye (or whichever cut you prefer) 2 cloves minced garlic 1 green onion, sliced thinly 1 sheet gim (roasted seaweed), sliced into strips 4 tbs soy sauce salt & black pepper to taste Slice the rice cakes about 1⁄4 inch thick and soak in cold water for 20 to 30 minutes. Whisk the egg, adding a pinch of salt & pepper. Lightly oil a skillet and heat it up on the stove at medium. Spread egg onto the skillet into a thin, even layer and cook 2-3 minutes on each side until cooked through. Roll up cooked egg and thinly slice it lengthwise. This garnish is called jidan. Bring water to a boil at medium high heat and then add beef, rice cakes and 4 tbsp soy sauce. Cook for about 10 minutes, skimming off and discarding foam as soup is boiling. Add garlic & green onion and simmer soup for 5 more minutes or until the rice cakes are soft & cooked through. Add salt & pepper to taste. Serve immediately in two bowls and garnish each with jidan & gim. Happy New Year!