Main ingredients
rice cake sliceswater dumplingsseaweed fulvescensoystersnapa cabbage heartslarge green onionfermented anchovy saucesaltminced garlicsesame oil
Yoon Yi-ryeon's Maesaengi and Oyster Rice Cake Soup
A refreshing and deep-flavored rice cake soup made with seaweed fulvescens, oysters, rice cake slices, and water dumplings. Napa cabbage hearts are added to give it a white jjamppong feel.
Ingredients needed 3 servings
Recipe
Cooking tips
- Lightly wash the seaweed fulvescens in cold water for only 2-3 minutes to remove the ocean scent.
- If seaweed fulvescens is boiled too long, it will break down and lose its texture, so add it at the end and bring just to a quick boil.
- A light drizzle of sesame oil at the end enriches the flavor of the seaweed fulvescens.
Recommended for
- Those in need of a hangover-curing soup.
- Those looking for a warm winter delicacy.
- Those who love oysters and seaweed fulvescens.
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