Korean Dumpling Soup
Happy New Year! I made Korean Rice Cake Soup with Dumplings for this new year! It’s a Korean tradition to eat rice cake soup for good luck and to turn a year older… Yes, I don’t really like the turning a year older part, so I used to not eat this as a child. I added beef dumplings because my husband won’t eat rice cake soup without them. This recipe will take a while to make, but it’s worth the time. Enjoy, and don’t worry. You won’t turn a year older eating this soup!
This recipe makes about 4 servings
Ingredients
For the dumplings:
- 200 grams ground beef (7oz)
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 2 teaspoon oyster sauce
- 100 grams minced onion
- 2 minced green onion
- 20 gyoza skins (wrappers)
For the beef stock:
- 6 short rib bones (with some meat on the bones)
- 7 to 8 cups water
- 1 green onion
For the Rice Cake Soup with Dumplings:
- Beef stock
- Beef from the bones
- 1/2 tablespoon minced garlic
- Salt and Pepper to season
- 1 cup rice cake ovalettes
- Dumplings
- 1 fried egg (julienne strips)
- Quarter sheet Nori/Korean Gim (julienne strips)
- 1 green onion chopped
Cooking Instructions
- First make the beef stock. Put the short rib bones in cold water for 30 minutes and then drain the bloody water. Boil 7 to 8 cups water in a large pot and add the bones and 1 green onion. Cover and simmer for about 1 hour and 40 minutes. After 1 hour 40 minutes, throw away the bones but cut and leave the meat in a separate bowl. Transfer the stock into a really large bowl to cool. Once cooled, the fat will float to top. Use a spoon to remove most of the fat until you have a nice beef stock. Cut the beef from the short rib bones into bite sized pieces and mix with 1/2 tablespoon of minced garlic. Put aside until needed.
- Make the dumplings. Marinate the ground beef with the oyster sauce, ginger, and garlic. While the beef is marinating, mince the green onion and onion and cook over medium heat until the onion becomes clear. Let the mixture cool down.
- Mix the marinated ground beef with the cooled onion mixture to make the filling. Place a tablespoonful of filling on each gyoza skin. Wet the outer edge of the gyoza skin with water. Fold the gyoza in half and tightly seal into a half moon shape. Take the corners and fold upwards to form a fotune cookie shape and then press to seal once more.
- Now it’s time to put everything together. Lightly beat one egg and fry it and let it cool. Then cut into julienne strips. Also cut the nori into julienne strips. Put aside until soup is ready.
- Move the beef stock to a large pot and bring to a boil. Add the beef (from the bones) and chopped green onion. Lightly season with salt and pepper. Simmer for 5 minutes. Now add the rice cake ovalettes and dumplings and cook for 4 more minutes. Top the soup with the julienne strips of egg and nori and some extra green onion. Serve with rice and and radish kimchi.
