Korean Anchovy Rice Cake Soup

by Korean Wife Spicy Cabbage

5.0 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

Korean rice cake soup is a home-cooked dish, just like Chinese noodles, there are many ways to make the rice cake soup with anchovy and dried seaweed. It tastes very fresh. In the cold weather, it is very comfortable to cook a bowl of rice cake soup with refreshing kimchi. "

Ingredients

400g Rice Cake Slices
1 Green Onions
2 pcs Egg

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5 slices Dried Kelp
10g Anchovy
1/2 spoon Soy Sauce

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1/2 spoon Minced Garlic
a little Salt

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a little Pepper

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Korean Anchovy Rice Cake Soup

1. Ingredients needed.

2. Boil the nian gao slices for 5 minutes and rinse them with cold water (the frozen nian gao needs to cook for 10-15 minutes).

3. Finely chop green onions.

4. Add a little salt to the eggs and beat them up.

5. Put kelp and anchovy in 1L of water and boil.

6. Remove after boiling and save the soup.

7. Add rice cake slices to the soup, boil, add minced garlic and soy sauce and cook for 2 minutes.

8. Add salt and boil again, add chopped green onions and cook for 30 seconds.

9. Beat in the egg liquid and cook for 10 seconds.

10. Put it on the plate and serve it out.

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