Rice Cake And Dumpling Soup Recipe

Rice Cake And Dumpling Soup Recipe
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Here’s a soup traditionally eaten at Seollal, the celebration of the Korean New Year. It’s easy to make, and an anchovy stock gives this soup a subtle richness and body. If anchovies aren’t to your liking, however, feel free to substitute any other kind of stock.Although some of the ingredients can be hard to find, there’s not a whole lot of work left once you do. Chewy rice cakes, made from glutinous rice flour and water, can often be found vacuum-sealed in the refrigerated section of Asian supermarkets, or you can try online. For the dumplings, you can buy frozen dumplings at the store, or if you feel like making them from scratch, you can check out our recipe for Korean Mandu. — Will BudiamanClick here to see Celebrate the Korean New Year.Click here to see The Ultimate 1-Pot Meal Roundup.
Rice Cake and Dumpling Soup
  • 5 water
  • fifteen 2- to 3-inch-long dried anchovies
  • 10 dumplings, thawed if using frozen
  • 1 rice cakes
  • 2 soy sauce
  • 1 scallion, sliced thinly, for garnish
  • 1 sheet dried, unsalted seaweed, sliced thinly, for garnish
  1. In a pot, bring the water to a boil over medium-high heat. Add the anchovies and cook for about 10 minutes. Strain and reserve the stock.
  2. In the same pot, bring the stock to boil over medium-high heat. Add the dumplings, rice cakes, and soy sauce and boil for additional 5 minutes, stirring occasionally to make sure rice cakes don’t stick to the bottom of the pot. Serve hot with scallions and seaweed on top.