AI-generated imageKorean Oyster Rice Cake Soup (2 servings)
This Korean rice cake soup uses thoroughly cooked oysters in clear kelp broth, unlike beef-based tteokguk.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak rice cakes in cold water for 10–20 minutes. Gently wash the oysters in salted water, rinse with clean water and drain.
- 02
Bring 1.4 L water and kelp to a boil, simmer five minutes, and remove the kelp.
- 03
Add the rice cakes, 1 tbsp soup soy sauce and 1 tsp garlic; cook until rice cakes are fully soft.
- 04
Add oysters, return to a boil and cook until thoroughly cooked, opaque and firm. Add scallion, season with salt, and serve hot.
Helpful source links
Before you cook
Refrigerate oysters, cook completely, wash utensils after raw shellfish contact and promptly chill leftovers. Cut chewy rice cakes small for those at choking risk.
Allergens: 조개류·굴 / oysters and shellfish / 牡蠣・貝類, 대두·밀(국간장 표시) / soy and possible wheat / 大豆・小麦
Image & source credits
AI-generated image.
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