Korean Food: Oyster Rice Cake Soup (굴 떡국)
|Fresh oysters||7 Ounce (2/3 cup)|
|Oysters||7 Ounce (1 Cup)|
|Rice cakes||1 Pound (3 cups)|
|Oval rice cakes||1 Pound (3 Cups)|
|Water||4 Cup (64 tbs)|
|Green onion||2 , cut into 1/2-inch pieces|
|Dried laver sheets||3 (3 Sheets 6 Gram Each)|
|Seaweed sheets||3 , cut into thin strips (2-3 Sheets Dried Laver)|
|Minced garlic||1 Tablespoon|
|Fish sauce||1 Teaspoon (1/2-1 teaspoon of sempio youndoo used here) (Optional)|
|Cooking oil||1⁄2 Teaspoon (For greasing)|
1)Rinse the oysters in cold water once and drain the water.
2)Pour 4 cups of water into a pot, and then add the oysters.
3)Make sure to remove the foam from the surface of the broth, doing that helps to improve the flavor.
4)Once the broth starts to boil add the rice cakes.
5)When the soup starts to boil again, add minced garlic and salt. Cook for about 12 minutes on medium-high until the rice cakes become soft.
6)In a small bowl break eggs and mix in salt.
7)Drizzle a little bit of cooking oil in a nonstick pan, and then wipe the surface with a paper towel gently.
8)Pour the egg mixture in the pan and cook it on low until both sides of the egg are cooked, but not browned.
9)Cool the fried egg and cut it into thin strips. Slice dried laver sheets into thin strips with scissors.
10)After 12 minutes, if the saltiness needs adjusted, add some salt, fish sauce, or YounDoo which will give extra taste.
11)Add the green onions into the soup. Cook for 2 more minutes, and then turn off the heat.
12)Serve with the fried egg and laver strips and serve warm and enjoy!