Korean Rice Cake Soup (Oil-Free Version)

One fish cake.

A suitable amount of rice cake (rice cake strips are also fine)

Cut the potatoes and zucchini into pieces.

Korean fish cakes (both the small pieces and the rolled ones are fine)

Chop the chives, and set the scallions aside. Boil water in a pot, add the potato chunks and cook for five minutes, then add the rice cakes and fish cakes, followed by the fish patties. Next, add the beef powder, sugar, and salt, and continue cooking until the potatoes are fully cooked. Add the zucchini and continue simmering for about 3 minutes, then add the chives and scallion segments, and you can turn off the heat.

Because of the presence of potatoes and rice cakes, the soup will become thicker the longer it is cooked. The rice cakes are soft and chewy, the soup tastes fresh, and soy sauce can be added according to personal preference, either use it or not. The most important thing is that this dish is cooked entirely without oil, making it suitable for many babies.