Sung Si-kyung's Rice Cake Seaweed Soup

• beef brisket, as needed
• soaked seaweed, as needed
• sesame oil, as needed
• minced garlic, 1 tablespoon
• soup soy sauce, 2 tablespoons
• fermented anchovy sauce, 1 tablespoon
• salt, to taste
• rice cake slices for soup, as needed
• perilla seed powder, 1 tablespoon
• water, as needed

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.