Korean Mochi Soup
A chewy soup made with Korean rice cakes called "tteok." It's filling and filling
How to make it
1
Boil the daikon radish and cut it into strips. Cut the Korean rice cakes into the same size as the daikon radish
2
Heat beef tendon soup in a pot and add Korean rice cakes and radish
3
Add [A] and season
4
Once the mochi is soft, it's done. Finish by topping it with nori seaweed
Ingredientsfor 1 person
-
- the daikon radish Parboil
- 50g
-
- Korean rice cake (tteok)
- 80g
-
- The basic beef tendon soup is strained and used.
- 200cc
-
[A]
- salt
- Small amount
-
- Grated garlic
- 1/2 tsp
-
- ginger Grated
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Chili oil (chili oil)
- 1 tsp
-
- seaweed For finishing with
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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