Main ingredients
beefseaweedsesame oilminced garlicsoup soy saucefermented anchovy saucerice cake slices for soupperilla seed powder
Sung Si-kyung's Rice Cake Seaweed Soup
A hearty seaweed soup made by simmering beef brisket and soaked seaweed, then adding perilla seed powder and chewy rice cake slices for extra richness and satisfaction.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using the water from soaking the seaweed as broth enhances the seaweed's deep aroma.
- Adding too much soup soy sauce can darken the broth, so use it mainly for fragrance and adjust saltiness with salt for a cleaner taste.
- If using hard rice cakes, soak them briefly in cold water to soften before cooking.
- Perilla seed powder adds a nutty richness that makes you keep eating the soup—it's a magical tip.
Recommended for
- Those craving a hearty soup even on ordinary days, not just birthdays or special occasions.
- Those who want to enjoy seaweed soup with the nuttiness of perilla seed powder and the chewy texture of rice cakes.
- Those who desire a deeply flavored, long-simmered seaweed soup.
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