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Dumpling Soup With Rice Cakes, Soup, Korean Recipe, Korean Food Recipe
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DUMPLING SOUP WITH RICE CAKES

INGREDIENTS :

15 dried medium-sized anchovies, 63g ground pork, 63g ground beef, 63g cabbage kimchi, 2 cloves of garlic, 20g ginger, 2 stalks of spring onion, 227g rice cake slices, 1T roasted sesame seeds, 25 dumpling wrappers, 1 egg, 1/2 cup of flour, some salt, 7 cup of water.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1.5 sesame oil, 1t soy sauce.
(2) 1t chonju, 2t grain syrup.
(3) 1T oyster sauce, 1T dark sesame oil, 1t salt.
(4) some ground white pepper, 1/2t salt.

PREPARATION :

1. Rinse ground pork and drain; Marinate in seasoning (1) for at least 30 minutes.
2. Rinse ground beef and drain; Marinate in seasoning (2) for at least 30 minutes.
3. Peel, rinse and grate ginger; Squeeze the grated ginger for juice.
4. Peel, rinse and mince garlic.
5. Rinse and cut off the roots of spring onion; Chop most finely; Julienne the remaining.
6. Drain cabbage kimchi; Chop finely.
7. Crush toasted sesame seeds.
8. Add the ground pork, the ground beef, the chopped spring onion, the garlic, the kimchi, the ginger juice and seasoning (3) to a mixing bowl; Stir till well mixed; Add the crushed sesame seeds; Mix well to be the filling; Divide into 25 equal portions.
9. Dust a plate with baking paper with some flour.
10. Dust your palm with some flour; Place a wrapper in your palm; Dip the tip of your finger in 1 cup of water and rub over the top half of the wrapper; Place a portion of the filling from the step 8 in the middle of the wrapper; Pinch the skin along the top edge of the wrapper into a pleat; Pleat each at least 4 times to securely seal the edges; Place on the plate with the baking paper (repeat the step till the ingredients are used up).
11. Rinse anchovies and drain.
12. Pour 6 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve; Discard the anchovies.
13. Soak rice cake slices in water for 20 minutes; Lift the rice cake slices up; Rinse and drain.
14. Break an egg; Whisk.
15. Return the anchoy broth from teh step 12 to the pot; Bring to the boil over a high heat; Add the dumplings and the rice cakes; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 6 minutes; Turn to a low heat; Gradually stir in the egg solution; Add seasoning (4); Stir over a low heat briefly; Cook over a low heat for 2 minutes; Turn off the heat; Arrange in serving bowls; Garnish with the remaining spring onion; Serve immediately.