Korean rice cake & dumpling soup

Ingredients

Make the sardine:

• Korean Dried Sardine Broth
• 8-10 Cups Water
• 2 Cups (about 20 sardines), these were about 2.5 inches long
• 1 Clove Garlic, minced

Make the rice cake soup:

• Entire Sardine Stock from above recipe
• 2 Cups Rice Cakes, the ones that are sliced
• 4 Egg Yolk (and/or Egg White) Crepe
• 2 Scallions, cut thin on a diagonal
• 12-16 Mini Pork & Scallion Dumplings
• Sliced Roasted Korean Seaweed
• Salt and Pepper to taste

You may like

Korean style salmon with gochujang sauce ready in 8 minutes

Preparation

• Make the sardine:
  Bring the water to a boil. Add the dried sardines and allow to boil for about 5 minutes on high. Lower heat to medium and simmer for about 15 minutes. Using a fine mesh sieve, pour the stock into a clean pot. Add the minced garlic and bring to boil.
• Make the dumplings:
  Take one egg and whisk well in a small bowl to use as a sealant for the dumplings. Take about a teaspoon of this filling and place in the middle of the dumpling wrapper. Using the back of a spoon spread the egg wash on the edges of half of the dumpling skin. Fold the opposite side over and press firmly to create a semi circle dumpling.
• Egg crepe: on medium/low heat add the whisked eggs to a preheated frying pan and allow to cook through. Flip the egg crepe, turn off heat and allow to finish cooking. Cool and slice into very thin strips and set aside.
• Make the rice cake soup:
  Place the dumplings in the boiling broth and bring to boil, stir with a wooden spatula once. Add the rice cakes, stir to prevent from sticking to the bottom of the pot. Lower heat to medium and allow to cook for a minute or so or until the rice cakes are soft. Add salt & pepper to taste. Top with the egg crepe, scallions & seaweed and add a small drop of sesame seed oil. Serve hot.