Korean Mochi Soup
A chewy soup with Korean rice cakes called "Tok." It's also filling up.
How to make it
1
Boil the radish and cut into strips. Cut Korean mochi into the same size as the radish.
2
Heat the beef tendon soup in a pot and add the Korean mochi and radish.
3
Add [A] to season it.
4
Once the rice cakes are soft, it's finished. Finish with seaweed.
Ingredients for 1 person
-
- Pre-boiled radish
- 50g
-
- Korean rice cakes (toku)
- 80g
-
- Basic beef tendon soup made from strained soup
- 200cc
-
[A]
- salt
- Small amount
-
- Grated garlic
- 1/2 tsp
-
- Grated ginger
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Chili oil (chili oil)
- 1 tsp
-
- For finishing seaweed
- Appropriate amount
[PR]
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