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For broth
6 cups water
1/4 pound Korean radish or daikon, sliced
1 small onion, chopped
1 large carrot, chopped
6-inch strip kombu
For soup
1 pound dduk (oval rice cakes), soaked in water overnight or at least 2 hours
3 scallions, coarsely chopped
1 egg, beaten
2 sheets roasted seaweed
Black pepper
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