Korean Rice Cake Soup (Duk Guk) - cooking recipe

Ingredients

2 1/2 quarts broth (beef or anchovy)
1 tablespoon dashida (beef or anchovy)
1 (1 7/8 lb) package korean rice cakes
1 bunch green onion, cut into 2-inch-long pieces
Toppings
2 sheets nori fresh seaweed, crumbled
4 eggs
3 ounces beef
12 korean dumplings (mandu)

Preparation

Bring broth to a boil.
Add dashida and rice cakes.
Boil until rice cakes are tender, about five minutes.
Add green onion and cook for one minute. Remove from heat.
Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
Cut beef into two-inch-long strips and brown.
Boil dumplings until tender.
For each bowl of soup: spoon soup into bowl and add desired toppings.