Creamy Kimchi Rice Cake
Dumpling Soup

A rich, comforting Korean-fusion soup combining tangy kimchi, chewy rice cakes, and plump dumplings in a savory broth enriched with eggs and a splash of milk.

Ingredients

• 2 tbsp peanut oil
• 1 tbsp sesame oil
• 3 stalks scallions
• 1 cup Korean kimchi
• 2 eggs
• 3 cups hot water
• 1 small cup milk
• 1 tbsp fish sauce
• 1 tsp pepper powder
• to taste salt
• 10 kimchi dumplings
• 1 cup sliced rice cakes
• optional Korean hot sauce
• to garnish chopped scallion leaves
• to garnish crushed seaweed

Instructions

1. 1Sauté the scallions in oil

   

   Pour peanut oil and sesame oil into a pot, then add sliced scallions and stir-fry until fragrant.

   Tip: Use a medium-low flame to avoid burning the sesame oil while releasing the aroma.
2. 2Stir-fry Scallions and Kimchi

   

   Add Korean kimchi into the pot with the previously heated scallions and oil. Use chopsticks or a spatula to stir-fry them together until fragrant.

   Tip: Ensure the heat is medium so the scallions release their aroma without burning before the kimchi goes in.
3. 3Fry Eggs with Kimchi

   

   Crack two eggs directly into the pot alongside the stir-fried kimchi and scallions. Fry them together briefly until fragrant.

   Tip: Allow the eggs to set slightly with the kimchi flavors before breaking them up if desired.
4. 4Pour Hot Water

   

   Pour hot water from a kettle into the pot over the fried kimchi and egg mixture to build the soup base.

   Tip: Using hot water helps maintain the cooking temperature and speeds up the boiling process.
5. 5Add Milk for Richness

   

   Pour a small cup of milk into the simmering soup base. This adds creaminess and makes the broth much richer.

   Tip: Add the milk gently while stirring to blend it smoothly into the water and kimchi broth.
6. 6Season the Broth

   

   Season the soup base by adding fish sauce, pepper powder, and salt to taste.

   Tip: Adjust the salt carefully since kimchi already contains sodium.
7. 7Add dumplings to the broth

   

   Carefully add the kimchi dumplings into the hot boiling soup base.

   Tip: Add them gently to prevent hot liquid from splashing.
8. 8Boil dumplings and rice cakes

   

   Add the sliced rice cakes into the pot with the dumplings and simmer until both are tender and fully cooked.

   Tip: Stir occasionally to keep the rice cakes from sticking to the bottom of the pot.
9. 9Garnish the soup

   

   Finish the cooked kimchi rice cake dumpling soup by sprinkling freshly chopped scallion leaves over the top.

   Tip: Add the scallions right before serving to maintain a bright green color and fresh taste.
10. 10Garnish and serve

    

    Finish the dish by topping the hot kimchi dumpling and rice cake soup with sliced green scallions and crushed seaweed.

    Tip: Garnish right before serving so the seaweed retains a light crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions