1 bag rice cake, sliced
1/2 lb. ground beef
Salt, black pepper
Sesame seed, sesame oil
MSG
2 eggs
2 sheets dry seaweed
Beef broth

Season ground beef with salt, pepper, sesame seed, sesame oil and MSG; stir fry. Fry the one beaten egg into a thin sheet and cut it into thin strips. Fry seaweed crisp and crumble.

Boil the broth; add the rice-cake slices. Bring to a boil; season with a soy sauce and salt and add the mandu. Place the soup in a bowl and top it with the egg strips, seaweed crumbled, beef stir fry and serve.