Cooking rice cake soup with seaweed in winter
You can't leave out seaweed fulvescens in winter! I made it with rice cake soup.
3 serving
Within 60 minutes
시미쿡
Ingredients
  • seaweed fulvescens
    250g
  • Manila clam
    300g
  • Rice cake soup
    2bowl
  • Water
    1.8L
  • a dried kelp
    1piece
  • anchovy broth
    10~15ea
  • dried shrimp
    5~7ea
  • Cheongyang red pepper
    1ea
  • Korean style soy sauce
    2T
  • fish sauce
    2T
  • crushed garlic
    1/2T
  • Cheongju
    1T
  • Eggs
    2ea
  • leek
    1piece
Cooking Steps
STEP 1/9
Wash the rice cake and soak it in cold water.
STEP 2/9
Wash seaweed fulvescens in a bowl and sieve as if they were rinsing with their hands. Repeat the above process four to five times until clean water comes out. Squeeze the water out of the washed seaweed.
STEP 3/9
Wash the clams clean and prepare them. Make sure to remove the uncooked clams the night before!
STEP 4/9
Boil 1.5 liters of water, kelp, and stock pack in a pot. When it starts to boil, remove the kelp after 5 minutes, simmer for another 10 to 15 minutes, and remove the stock pack.
STEP 5/9
Add seaweed fulvescens and clams to the boiling broth.
STEP 6/9
When it boils again, add the soaked rice cake. Stir well so that the rice cakes do not stick together.
STEP 7/9
Season with 1/2T of garlic, 1T of refined rice wine, 2T of soy sauce, and 2T of fish sauce. Don't put all the soy sauce and fish sauce from the beginning, but season to taste by adding little by little.
STEP 8/9
Stir well and bring to a boil until the rice cake is cooked.
STEP 9/9
When the rice cake floats up, it's done. It looks good and tastes good if you fry egg garnish and slice it thinly, slice green onions, and garnish it.
Clams are good, but oysters go well with seaweed fulvescens^^ If you want a cute and savory taste, add clams, and if you want a cool taste, add oysters and boil it!
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