Petitchef

Korean rice cake & dumpling soup

Main Dish
4 servings
20 min
45 min
Very Easy

Ingredients

Number of serving: 4

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

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.

Photos

Korean Rice Cake & Dumpling Soup, photo 1Korean Rice Cake & Dumpling Soup, photo 2Korean Rice Cake & Dumpling Soup, photo 3Korean Rice Cake & Dumpling Soup, photo 4





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