"Maesaengi Grilled Rice Cake Soup" is more delicious during the
These days, freeze-dried seaweed products come out well, so you can enjoy it comfortably even if it's not in season, but when it's in season, the sea is fragrantI recommend you to try a bowl of rice cake soup boiled with seaweed fulvescens and oysters containing the smell :)
3 serving
Within 20 minutes
먹는행복
Ingredients
  • Water
    1.3L
  • Rice cake soup
    500g
  • seaweed fulvescens
    250g
  • Oyster
    200g
  • crushed garlic
    1T
  • perilla oil
    3T
  • Korean style soy sauce
    3T
  • salted anchovies
    1T
  • leek
    wanted
  • Salt
    little
Cooking Steps
STEP 1/6
Rinse the refrigerated rice cake once, and rinse the frozen rice cake only to slightly defrost or soak it in water for a while.
STEP 2/6
Rinse oysters three to four times in running water to remove impurities such as salty and shell. In the same way, prepare seaweed fulvescens by washing them several times and putting them on a sieve.
STEP 3/6
First, put perilla oil in a pot and stir-fry oysters and minced garlic. If you do this, it will control the fishy smell that may fly.
STEP 4/6
Put the fried oysters in a separate bowl. If you continue to cook together, you can lose the chewy texture or unique scent of oysters.
STEP 5/6
Pour water into the pot from which oysters have been removed, and when the water boils, put rice cake soup first. It depends on the thickness of the rice cake, but it was cooked 4-5 minutes first.
STEP 6/6
The prepared seaweed fulvescens, put oysters in order, adjust the seasoning to suit your taste, and when it boils up, take it off the fire and put it in a bowl.
It is important not to catch too much water from the beginning. When you scoop up a spoon, you can feel the scent properly only when seaweed fulvescens, oysters, and rice cakes are filled rather than soup, and there is also a taste to eat.
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