Tteokguk (Rice Cake Soup)

20260101 #breakfastdiary day 1601, -11°C/cloudy 590kcal Tteokguk (Rice Cake Soup) topped with tteokguk-jang (savory rice cake soup topping)

1 serving flower rice cakes, 1t garlic, 1t seafood stock powder, a handful of chives, (tteokguk-jang) 10g meaty oyster mushroom, a handful of chives, 1T soy sauce, 1t sugar, olive oil

1. Let's make the tteokguk-jang topping. Heat olive oil in a pan, sauté minced meaty oyster mushroom and chopped chives, then add 1T soy sauce and 1t sugar and sauté a bit more. 2. Heat olive oil in a pan and blanch the flower rice cakes. 3. Heat olive oil in a pot, sauté 1t minced garlic, then pour in 500ml water and add 1t seafood stock powder. Add the rice cakes from step 2 and simmer briefly. 4. Ladle step 3 into a bowl and top with the tteokguk-jang from step 1 and chopped chives.