Summer Vegetable Rice Cake Soup: Recommended for rainy days
I heard it's sujebi on a rainy days...I wanted to eat sujebi I have a lot of things to do with my sick hands I made rice cake soup with lots of summer vegetables sweetened with vegetable soup Summer vegetable rice cake soup...on a rainy day The rice cake soup was pretty good, too
3 serving
Within 30 minutes
재미마미
Ingredients
  • Rice cake soup
    3serving
  • Young squash
    2/3ea
  • Carrot
    1/2ea
  • onion
    2ea
  • Paprika
    1/2ea
  • Sesame oil
    1TS
  • crushed garlic
    1ts
  • Korean style soy sauce
    1TS
  • Salt
    1~2ts
  • Broth
    4~5cup
  • Eggs
    2ea
  • leek
    1handful
  • Sea tangle
    1piece
  • dried pollack
    1ea
  • dried shiitake mushroom
    5ea
  • leek
    1ea
Cooking Steps
STEP 1/7
Clean up the prepared vegetables
Cut the thick shreds
STEP 2/7
Lower the heat on a heated pan
Add sesame oil and stir-fry vegetables
(Add a little bit of salt, please
Stir-fry onions first, then add carrots, pumpkins, and paprika
STEP 3/7
Boil the broth with soy sauce
Add the stir-fried vegetables and bring them to a boil
STEP 4/7
When the vegetable soup boils, add rice cake soup
Boil it well
STEP 5/7
If it's too bland, season it with salt. (If you add soy sauce, the soup will turn black, so salt is better.)
STEP 6/7
It's good to eat it as it is
It's good to add egg mixture
STEP 7/7
Put rice cake soup in a bowl and put it on top
Put raw chives on it
You can just boil vegetables in the broth Once you stir-fry it, the taste and nutritional absorption go up I always make it like that I used dried pollack broth, but anchovy broth, chicken broth, I don't care how much you drink
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