When I think of comfort foods, I immediately latch onto memories of cuddling up to something warm and soothing. This savory Korean rice cake soup is perfect for when it’s cold or you have a cold and it’s simple enough to create in no time at all.
- 7 c cold filtered water
- 4-5 anchovies
- 2-3″ piece of kelp
- ½ onion
- 2 cloves garlic
- 1 tb fish sauce
- 1 ts sesame oil
- 3 cloves minced garlic
- 3 c rice cakes
- 4 beaten eggs (half for the garnish/half for the broth)
- 1 sheet crumbled, roasted seaweed paper and sesame oil
- 2 chopped green onions
- To create the stock, simmer the water, anchovies, kelp, onion, and 2 cloves of garlic for up to 20 minutes.
- Strain and add the fish sauce, sesame oil, minced garlic, and rice cakes. Salt and pepper.
- When the rice cakes float to the top, drop in half the egg, when it just begins to set, move it around to make a flurry.
- In a small frying pan, fry the rest of the eggs and salt. Move it around to make a thin round sheet. Flip it over when golden and slice into strips.
- Toast the seaweed paper on the stove, brush with sesame oil and lightly salt. Crunch it up to make little seaweed pieces.
- Scatter on the green onions and serve with strips of egg and crushed seaweed.
FYI, this is also traditionally eaten to celebrate the New Year!
Your Squishy Monster ^.~