Boil a large piece of kelp in cold water for 15 minutes.

Kelp. Boil all the stock ingredients in the water. Take out the kelp once you've done it, boil it gently for 15 to 20 minutes until the light fire replacement radish is cooked, and put only clear broth in the sieve.

Separate egg garnish from egg yolk and white. You have to make the yolk first so that the pan doesn't stick. Add salt only a few times and remove the white muscle. Grease a heated pan, wipe it well with a kitchen towel, put egg water on it, and turn it over with wooden chopsticks when the bottom is cooked. Turn off the heat and cook the other side with residual heat. After cooling, cut into diamond shapes or shreds.

Chop the garlic into particles, chop 1T of green onion (white part) and slice the rest diagonally. Cut ginger into pieces and prepare 2 pieces.

Put oysters in a sieve and soak 1T of salt in melted water. Remove the remaining oyster shells while gently washing them. Rinse it once with 1t of salt dissolved water. (If you wash oysters in plain water, the sweet water escapes.)

Put 1t of sesame oil on a heated royal pan and stir-fry minced garlic and chopped green onions first. When garlic smells, add oysters and mix them.

Stir-fry 2 pieces of ginger with oysters and take them out. Oyster is a recipe for garnish, so oysters need to be fully cooked. Set aside the cooked oysters. (Pepper)

Put 3 servings of rice cake in cold water for 20 minutes and wash the starch by rubbing it with both hands. Rinse twice and place on the sieve.

Boil the filtered broth again, add rice cake soup, and stir with a spatula. After the rice cake comes up, you have to boil it for another minute to fully cook it. Check your liver.

Add the green onions, close the lid for a while (5 seconds), and turn off the heat.
Add a drop of sesame oil and stir.

Add rice cake soup, roll and garnish, and add egg garnish and point green onion.
Add a little bit of sesame salt and seaweed flakes to your liking.
It's oyster rice cake soup with a clean soup.