Seaweed & Perilla Joraengi Rice Cake Soup

Soak the dried seaweed and cut into bite-sized pieces.

Shave the burdock into thin slivers and rinse several times in cold water to remove bitterness.

Grind the perilla seeds finely with the water.

Heat the perilla oil in a pot, sauté the burdock until soft, then add the seaweed and sauté together.

Add the perilla water and simmer until the seaweed is tender.

Add the rice cakes and minced garlic, simmer and season with soup soy sauce.