Maesaengi Seaweed Jorangi Rice Cake Soup

Ingredients

Jorangi Rice Cake 140g, Maesaengi Seaweed 15g, Oyster 30g, Green Onion 5g, Chopped Garlic 2g, Broth Anchovy 3g, Soup Soy Sauce 1g, Salt 0.2g, Water 300g

Instructions

1. 1

   Add 1½ cups water and broth anchovy to the pot and boil to make 1 cup of anchovy broth.

   
2. 2

   Rinse the seaweed fulvescens in water 3-4 times and drain in a fine sieve.

   
3. 3

   Add salt to the oysters and gently massage without crushing, rinse in water 3-4 times, and drain in a sieve.

   
4. 4

   Thinly diagonally cut the green onion and chop the garlic.

   
5. 5

   Add jorangi rice cake, seaweed fulvescens, and oyster to the anchovy broth and boil.

   
6. 6

   Add green onion and chopped garlic and bring to a boil, then season with soup soy sauce and salt to finish.