How to make Oyster Maesaeng Rice Cake Soup
Maesaengi rice cake soup in winter is a great meal, so it's my favorite food.
3 serving
Within 30 minutes
예예
Ingredients
  • seaweed fulvescens
    350g
  • Rice cake soup
    1kg
  • Oyster
    400g
  • garlic powder
    1/2spoon
  • kelp broth
    8cup
  • Sesame oil
    2spoon
  • Salt
    little
Cooking Steps
STEP 1/9
Add thick salt to seaweed and rinse it several times in cold water. Squeeze seaweed on a sieve and remove moisture by pressing it with your hands.
STEP 2/9
Put sesame oil in the pot and stir-fry seaweed
STEP 3/9
Add the kelp water and boil it.
STEP 4/9
Instead of minced garlic, I added garlic powder. I thought minced garlic would look messy.
STEP 5/9
When the soup boils, add rice cake soup and bring to a boil.
STEP 6/9
Seaweed tastes better when oysters are combined. I had frozen oysters, so I put them in. It's good if you add a little bit of raw oysters.
STEP 7/9
Boil the rice cake until it is tender.
STEP 8/9
Season with soy sauce and salt
STEP 9/9
When the rice cake is cooked, it's done. The combination of soft seaweed and chewy rice cakes is fantastic.
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