Seaweed Joraengi Rice Cake Soup미역 조랭이 떡국

02

Instructions

1. 1

   Soak the dried seaweed in water until rehydrated, then cut it into bite-size pieces.

2. 2

   Shave the burdock into pencil-shaving-like pieces, then rub and rinse it several times in cold water to remove bitterness.

3. 3

   Blend the perilla seeds finely with water in a blender.

4. 4

   Add perilla oil to a pot and gently sauté the burdock until softened, then add the seaweed and sauté together.

5. 5

   Add the perilla seed water from step 3 and simmer until the seaweed becomes tender.

6. 6

   Once the perilla seaweed soup is tender, add the joraengi rice cakes and minced garlic and cook until the rice cake soup is done.