Perilla Seed Fish Cake Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This soup combines chewy rice cakes and fish cakes in a savory broth thickened with ground perilla seeds.
This soup combines chewy rice cakes and fish cakes in a savory broth thickened with ground perilla seeds. Warm and satisfying, it’s a lovely choice for lunch or dinner on a cold day.
Street food · 20 minutes to cook
Tips: Add the ground perilla seeds at the end and avoid boiling the soup for too long to preserve their nutty aroma.
Tips: If the broth gets too thick, add a little hot water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Sliced rice cakes for tteokguk — 180 g
- Fish cakes — 70 g
- Ground perilla seeds — 2 Tbsp
- Dashi stock — 500 ml
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g