Sweet pumpkin rice cake soup snack
Tteokguk tteok, citron syrup, sweet pumpkin and honey go well together Even if you don't have sweet pumpkin, (rice cake + citron + walnut) looks so good on you.
2 serving
Within 30 minutes
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Ingredients
  • sweet pumpkin
    740g
  • Rice cake soup
    160g
  • citron syrup
    2TS
  • Nuts
    20g
  • Honey
    1TS
Video
Cooking Steps
STEP 1/5
Wash the sweet pumpkin and put it in a plastic wrap with water and microwave it for 3 minutes with 1 tablespoon of water.
(It may vary depending on the microwave specification, so if it's not cut with a knife, heat it for another minute and be careful when taking it out.)
STEP 2/5
If it's too hot, rinse it in cold water
Cut the sweet pumpkin to a height higher than half, scoop out the filling, apply honey evenly to the inside, and microwave it again for 4 minutes.
STEP 3/5
Grill the rice cake evenly back and forth. When you grill it, it's slightly swollen and cooked. (So that rice cakes don't stick to each other when grilling)
STEP 4/5
It tastes better if you stir-fry the nuts. Add a little oil and stir-fry the walnuts so that they don't burn.
STEP 5/5
Put rice cake and nuts in pumpkin and sprinkle a lot of citron tea.
(Rice cake + citron syrup + walnut) It's so good if you eat these three together.
When you microwave the pumpkin, it is too hot because of the water, so you have to take it out carefully so that the water doesn't flow. Even if you don't have sweet pumpkin, rice cake, citron, and walnut are delicious.
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