Food Network: Rice Cake Soup with Wontons (Duk Kook)

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Rice Cake Soup with Wontons (Duk Kook)
Recipe courtesy Hyungshin Song

Ingredients
3 cups sliced, frozen rice cakes
For the Wontons:
1/4 cabbage (about 1/2 pound)
1/2 pound mung bean sprouts
1 cup firm tofu, chopped
3 scallions, green tops removed
2 cloves garlic, minced
1/4 pound ground lean sirloin
1/3 pound ground pork tenderloin
1/2 tablespoon salt
1 tablespoon sesame oil
1 package gyoza wrappers
Black pepper
For the Soup:
3/4 pound flank steak

3 quarts water
1/2 teaspoon salt
1 teaspoon soy sauce
1 envelope wonton soup base
For Garnish:
1 scallion sliced thinly on the diagonal
1 beaten egg, cooked in one layer and julienned
1 sheet nori (seaweed) cut into 2-inch long julienne

Directions
Defrost the rice cakes slowly in the refrigerator; then soak in water
for about 4 hours.
Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough
membranes. Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice
water. Roughly chop the cabbage and transfer to a food processor. Pulse until well chopped.
Squeeze out excess water and transfer to a large bowl. Blanch the soy bean sprouts in the same
boiling, salted water for 1 minute and shock in ice water. Transfer to a food processor and pulse
until well chopped. Squeeze out the excess water and add to the cabbage. Stir in the chopped tofu.

Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture,
and let stand over a bowl in the refrigerator for 2 hours to remove excess water.
Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and
sesame oil. Mix well.
To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper. Brush
the edges with water and pinch the edges to seal. Repeat with the remaining filling and wrappers.
To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour. Remove
the meat. When cool enough to handle, slice the beef thinly against the grain. Add the salt, soy
sauce, and wonton soup base, to the broth. Drain the rice cakes, add them to the broth, and let
simmer for 5 minutes. Add the wontons and sliced beef and let simmer for about 10 minutes more.
Garnish with the scallions, egg and nori.