Dumpling and Rice Cake Soup
This soup is traditionally served on New Year's day, but can be enjoyed any time of the year.

Ingredients:

• 10 pieces of Ohana potstickers
  
• 2 cups sliced rice cake (dduk)
  
• 1 pound ground beef
  
• 1 raw egg
  
• 1 sheet of crushed gim (dried seaweed, nori)
  
• 2 green onions (chopped)

Condiments:
Soy sauce, black pepper, roasted sesame, sesame oil, green onions, fresh garlic, and sugar.

1. Marinate ground beef in a mixture of 1/4 cup of soy sauce, 1/2 teaspoon pepper, 1 teaspoon crushed roasted sesame, 1/2 teaspoon sesame oil, 1/2 teaspoon crushed fresh garlic, 1 teaspoon chopped green onions, and 1 teaspoon sugar.
2. Soak rice cake pieces in a bowl of cold water for about one hour.
3. Pan-fry the marinated beef. Set aside.
   
4. Boil about six cups of water.
   
5. Add the cooked marinated beef and potstickers.
   
6. Add the rice cake in the boiling soup to cook. The pieces will float to the top when cooked.
   
7. Turn off heat and add raw egg and stir. Add chopped green onions.
   
8. Serve soup into bowls, and top with crushed seaweed.