Korean Moss and Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This winter soup brings together soft Korean moss, chewy rice cakes, and oysters in one bowl.
This winter soup brings together soft Korean moss, chewy rice cakes, and oysters in one bowl. It has a gentle aroma of the sea and a mild broth, making it a good choice for breakfast or lunch on a cold day.
Soups & stews · 20 minutes to cook
Nutrition (per 805.8g serving): 496.9 kcal · protein 16.1g · carbohydrate 96.1g · fat 6.6g · sodium 1572.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Korean moss can lose its aroma if cooked too long, so add it at the end and simmer briefly.
Tips: Drain the oysters well after rinsing to keep the broth clear.
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Ingredients (1 serving)
- Sliced rice cakes for tteokguk — 180 g
- Oysters — 70 g
- Maesaengi seaweed — 40 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Korean soup soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp
- Scallions — 1 Tbsp