Joraengi rice cake soup is served as an a la carte dish, and the broth is adjusted to a salt content of 0.7%.
Calories
368kcal
Carbs
66g
Protein
9.2g
Fat
10.9g
Sodium
774mg
Ingredients
Main
Others
Dried Seaweed 5g, Burdock Root 20g, Jorangi Rice Cake 100g, Perilla Seed 18g, Perilla Oil 4g, Garlic 4g, Water 300g, Soup Soy Sauce 4g
Finding these ingredients in the US
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsBurdock Root
- Rich in dietary fiber (4.6g) — can support digestion and help you feel full
- Rich in potassium (410mg) — helps balance sodium and supports muscle function
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the dried seaweed in water and cut into bite-size pieces.
🔍Peel the burdock root like sharpening a pencil and rub-wash several times in cold water to remove the bitterness.
🔍Finely blend the perilla seed with water.
🔍Add perilla oil and burdock root to the pot and stir-fry gently, then add seaweed and stir-fry together.
🔍Add perilla water to 4 and boil until the seaweed softens.
🔍Once the perilla seaweed soup becomes smooth, add jorangi rice cake and chopped garlic and boil to make tteokguk.