Chewy Saengchae Seaweed Rice Cake Soup: A Winter Delicacy Brimming with Ocean Aroma
How to Cook Delicious Saengchae Seaweed Rice Cake Soup for a Flavorful Meal
This Saengchae Seaweed Rice Cake Soup is a hearty winter delicacy that everyone in the family will love, combining the fragrant aroma of the sea with the chewy texture of rice cakes. The deep umami of the anchovy-kelp broth and the smooth texture of the Saengchae seaweed create a fantastic harmony. Enjoy a warm and satisfying meal with this simple yet heartfelt recipe.
Rice Cake Soup Ingredients
- 1-2 servings of rice cake for soup (approx. 200-300g)
- 2 packs of dried Saengchae seaweed (or 100g fresh Saengchae seaweed)
- 6 cups of anchovy-kelp broth (approx. 1.2L)
- 0.5 tsp minced garlic
- 1 Tbsp soy sauce for soup
- 1/4 stalk green onion
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth that will add depth to your rice cake soup. In a pot, add 6 cups of water, kelp, and dried anchovies for broth. Simmer for 10-15 minutes, then remove the kelp and anchovies. This prepared broth of 6 cups will be used to cook the Saengchae seaweed rice cake soup.
Step 2
Prepare about 1-2 servings (approx. 200-300g) of rice cakes for soup. Rinse them lightly in cold water to prevent them from sticking together and separate them. Dried Saengchae seaweed comes in convenient individual packs, making it easy to use. I used 2 packs for this recipe. (If using fresh Saengchae seaweed, rinse it thoroughly under water, drain, and prepare about 100g.) Thinly slice 1/4 stalk of green onion.
Step 3
Pour the prepared 6 cups of anchovy-kelp broth into a pot and bring to a rolling boil over high heat. Once the broth is boiling, add all the rinsed rice cakes for soup and stir gently to prevent them from sticking to the bottom of the pot.
Step 4
Right after adding the rice cakes, add 0.5 tsp of minced garlic. The garlic flavor will infuse the broth, making the soup even more savory. Let it simmer over medium heat until the rice cakes are tender and cooked through.
Step 5
When the rice cakes are soft and floating to the surface, add 1 Tbsp of soy sauce for soup to season the rice cake soup. Using soy sauce for soup will give it a clear and deep flavor. Skim off any foam that rises to the surface for a cleaner broth.
Step 6
Now, add the dried Saengchae seaweed (or the prepared fresh Saengchae seaweed) and the sliced green onions. Gently loosen the seaweed to prevent clumping, and simmer for another moment until the seaweed is tender and well combined with the broth. Finally, add a pinch of black pepper to your liking, and your fragrant and delicious Saengchae seaweed rice cake soup will be complete.
Step 7
Serve the hearty rice cake soup in warm bowls. Your delicious Saengchae seaweed rice cake soup, with its ocean fragrance and chewy rice cakes, is ready to be enjoyed. Savor this steaming bowl of soup!
