Dried Pollock Rice Cake Soup - Sauteing in Perilla Oil Gives the Broth a Wonderfully Milky, Nutty Flavor

Steps

1. 1

   Rinse the rice cake slices and soak in water for 10 minutes.

2. 2

   Briefly soak dried pollock in water for 1 minute, squeeze out excess moisture, then cut into bite-sized pieces.

3. 3

   Slice radish into thin rectangles and cut large green onion into long pieces.

4. 4

   Heat 1T perilla oil in a pan, add the dried pollock, and sauté over low heat until fragrant.

5. 5

   Move the sautéed dried pollock into a pot, add 200ml water, and boil vigorously for 5 minutes until the broth turns milky white.

6. 6

   Add 1L more water along with the radish and green onion, then boil vigorously for another 15 minutes.

7. 7

   Remove the radish and green onion, then stir in 500ml bone broth and the soaked rice cake slices.

8. 8

   Once the rice cakes float to the surface, adjust seasoning with salt and serve.