Seaweed Rice Cake Soup with Jorangi Tteok (Miyeok Jorangi Tteokguk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the dried seaweed in water until softened, then cut into bite-sized pieces.
2. Cut the burdock root like sharpening a pencil, then rub and wash it several times in cold water to remove the bitterness.
3. Finely grind the perilla seeds with water in a blender and set aside.
4. Add perilla oil to a pot, gently stir-fry the burdock root until soft, then add the seaweed and stir-fry together.
5. Add the perilla seed water to step 4 and boil until the seaweed is soft.
6. When the perilla seaweed soup is soft, add the jorangi rice cakes and minced garlic and cook the rice cake soup.