Seaweed Jorangi Rice Cake Soup

Ingredients

Dried Seaweed 5g, Burdock Root 20g, Jorangi Rice Cake 100g, Perilla Seed 18g, Perilla Oil 4g, Garlic 4g, Water 300g, Soup Soy Sauce 4g

Instructions

1. 1

   Soak the dried seaweed in water and cut into bite-size pieces.

   
2. 2

   Peel the burdock root like sharpening a pencil and rub-wash several times in cold water to remove the bitterness.

   
3. 3

   Finely blend the perilla seed with water.

   
4. 4

   Add perilla oil and burdock root to the pot and stir-fry gently, then add seaweed and stir-fry together.

   
5. 5

   Add perilla water to 4 and boil until the seaweed softens.

   
6. 6

   Once the perilla seaweed soup becomes smooth, add jorangi rice cake and chopped garlic and boil to make tteokguk.