Maessangee Rock-fish Rice Cake Soup
[Ingredient] 50g maessangee, 1/2 rock-fish, 400g rice cake for rice cake soup, 2 tsp minced garlic, 1 tbsp soy sauce for soup, 1 tsp sesame oil
[Rock-fish broth] 1 string onion, 3 garlic, 1 ginger, 2 tbsp rice wine, 1.5L water
Recipe
- Wash maessangee in cold water, strain it by putting it in colander, and chop finely.
- Scale rock-fish, eviscerate and wash cleanly.
- Put ingredients of broth in pot, when it boils then put rock-fish and boil until broth becomes white.
- When broth becomes thick, leave filtered clean broth apart and put rock-fish out.
- When it boils, put washed rice cake and minced garlic in it and boil till they are floating.
- At the end, put maessangee in it and boil till it raises boils, and marinate with minced garlic and soy sauce, then put sesame oil in it.