Tteokguk (Rice Cake Soup)

Ingredients

• 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

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   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. 02

   Heat olive oil in a pan and blanch the flower rice cakes.

3. 03

   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. 04

   Ladle step 3 into a bowl and top with the tteokguk-jang from step 1 and chopped chives.