Seaweed and Oyster Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This winter rice cake soup combines soft maesaengi seaweed and plump oysters with sliced rice cakes.
This winter rice cake soup combines soft maesaengi seaweed and plump oysters with sliced rice cakes. Its delicate ocean flavor and light broth make it a lovely choice for lunch or dinner on a cold day.
Soups & stews · 25 minutes to cook
Nutrition (per 842.7g serving): 530.1 kcal · protein 19.3g · carbohydrate 98.3g · fat 7.8g · sodium 2231.5mg
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: Maesaengi can lose its fragrance if cooked too long, so add it near the end and simmer briefly.
Tips: Avoid overcooking the oysters to keep them plump and tender.
Tips: If the rice cakes are thick, simmer them a little longer until they’re soft all the way through.
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Ingredients (1 serving)
- Korean rice cake sticks — 180 g
- Oysters — 100 g
- Maesaengi (Korean seaweed) — 50 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp