Kim Dae-seok's Sea Lettuce Mussel Rice Cake Soup

• sea lettuce 300g
• fresh mussels 300g
• rice cake for soup 300g
• dried anchovies for broth 1 handful
• dried kelp 15g
• green onion (white part) 20cm
• soy sauce for soup 2 tablespoons
• minced garlic 0.5 tablespoon
• sesame oil 1 tablespoon
• water 1.2L
• water 0.5 cup (additional)
• sea salt 2 tablespoons (for washing)

Recipe 🍳

Cooking tips 💡

• Avoid over-handling or prolonged rinsing when cleaning sea lettuce and mussels, as this may diminish their natural sea aroma.
• Use only 0.5 tablespoon of minced garlic—adding more can intensify the bitterness of sea lettuce and make the broth unpleasantly sharp.
• Rice cake for soup easily sticks to the pot’s bottom, so stir frequently during cooking to prevent burning.

Recommended for 🙋

• ⭐Those who want to prepare a smooth, warm nourishing meal during cold seasons.
• ⭐People seeking to enjoy both deep sea fragrance and the chewy texture of fresh mussels in one bowl.
• ⭐Individuals looking for a unique and elegant rice cake soup recipe to celebrate the New Year morning.