Maesaengi & Oyster Joraengi Rice Cake Soup

Simmer the anchovies in 1½ cups of water to make 1 cup of broth.

Rinse the maesaengi three or four times and drain in a fine sieve.

Gently massage the oysters with salt without crushing, rinse three or four times and drain.

Slice the green onion thinly on the diagonal and mince the garlic.

Add the rice cakes, maesaengi and oysters to the broth and simmer.

Add the green onion and garlic, boil briefly and season with the soup soy sauce and salt.