STEP 1/17
Prepare the ingredients
STEP 2/17
Tteokguk. About 15 minutes
After soaking it in water
Add 1 spoonful of soy sauce
Mix it well
It's delicious because it's so seasoned
STEP 3/17
Cut the salted pollack roe without removing the membrane
STEP 4/17
Half of zucchini
I'm going to shred it
STEP 5/17
I'll cut Cheongyang red pepper
I'm going to cut a lot of green onions
STEP 6/17
Stir two eggs well
I'm going to loosen it up
STEP 7/17
Anchovy kelp stock
Pour 1.5L and bring to a boil
STEP 8/17
Add pollack roe
STEP 9/17
Add 1 spoon of minced garlic
I'm going to boil it
STEP 10/17
Add rice cake soup
STEP 11/17
Rice cake soup is floating
Then, add zucchini
STEP 12/17
I'll put in Cheongyang chili peppers
I'm going to boil it for a little by little
STEP 13/17
It's boiling
Remove the bubbles that formed
STEP 14/17
Turn the egg around and leave it alone
STEP 15/17
Eggs go up in Mongolia
When it comes, the egg is cooked
I don't stir it to make the soup clean
STEP 16/17
Add a lot of green onions
Salted pollack rice cake soup is ready
STEP 17/17
a fluffy zucchini
a thick plump roe
Chewy rice cake soup
a cool and spicy soup
If you eat hot on a cold day, you'll feel better and refreshed