Refreshing and sweet shrimp Tteokguk (rice cake soup).

Cut off the head, tail, and legs of the shrimp with scissors for a clean presentation. (The discarded heads can be frozen and later used to make broth for Doenjang Stew.)

Slice the onion thinly, julienne the carrot for garnish, and chop the green onions diagonally.

When preparing the egg mixture for dishes like kimchi jjigae, don't whisk the eggs vigorously; instead, gently and lightly beat them until just combined. You can also use Korean radish (mu) in some recipes.

In a pot, combine 1.4 liters of water, *dashima* (kelp), and the prepared shrimp. Bring the water to a boil, then simmer for 7 minutes. After simmering, remove only the *dashima* (kelp) from the pot.

Prepare the rice cakes by rinsing them lightly instead of soaking them in water, and then add them to the broth.

Add the finely chopped onion and two tablespoons of mirin (Japanese sweet rice wine) to help remove any fishy taste from the shrimp.

Season with 1 tablespoon of soup soy sauce and 1/2 teaspoon of salt. (Use only 1 tablespoon of soy sauce for color.)

Add the carrots and bring the mixture back to a boil. Then, pour in the egg mixture as if you were drizzling it. At this point, do not stir until the eggs begin to set into small clumps.

Cut the roasted seaweed into pieces with scissors and arrange them on a plate. Drizzle with 1 tablespoon of sesame oil and serve with Korean radish.