AI-generated imageMaesaengi Seaweed and Tofu Tteokguk (2 servings)
A warming Korean rice-cake soup with washed frozen maesaengi seaweed and tofu; this simple version omits eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Follow the rice-cake packet; briefly soak hard cakes in cold water. Dice tofu and chop green onion.
- 02
Use washed frozen maesaengi. Fresh or dried seaweed needs different preparation and cooking times.
- 03
Bring 750 mL water and broth coin to a boil following packet directions, then season with garlic, fish sauce and soup soy sauce.
- 04
Add rice cakes and tofu, simmering until cakes are soft in the center; adjust for thickness.
- 05
Add maesaengi, cook until any frozen clumps separate and soup returns to a full simmer, then add green onion and simmer again.
- 06
Turn off heat, stir in sesame oil and let cool slightly because broth beneath seaweed may be very hot.
Helpful source links
Before you cook
Cook washed frozen seaweed according to its label and soften rice cakes throughout. Check fish, soy, wheat and sesame allergens. Seaweed can hide very hot broth; cool carefully. Refrigerate leftovers promptly.
Allergens: 생선(멸치 육수·액젓), 대두(두부·간장), 밀(국간장·육수코인 확인), 참깨(참기름)
Image & source credits
AI-generated image.
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