Korean rice cake soup
A chewy soup made with Korean rice cakes called "tteok." It's filling and filling
How to make it
1
Boil the daikon radish and cut it into strips. Cut the Korean rice cakes into the same size as the daikon radish
2
Heat beef tendon soup in a pot and add Korean rice cakes and radish
3
Add [A] and season
4
Once the mochi is soft, it's done. Finish by topping it with nori seaweed
Ingredientsfor 1 person
-
- Parboil the daikon radish
- 50g
-
- Korean rice cake (tteok)
- 80g
-
- The basic beef tendon soup is strained and used.
- 200cc
-
[A]
- salt
- small amount
-
- Grated garlic
- 1/2 teaspoon
-
- Grated ginger
- 1/2 teaspoon
-
- Sesame oil
- 1 teaspoon
-
- Chili oil (chili oil)
- 1 teaspoon
-
- For finishing with seaweed
- Appropriate amount
[PR]
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