How to Make Beef Bone Broth Rice Cake and Dumpling Soup
How to Make Beef Rice Cake and Dumpling Soup
Dumpling Soup Broth
How to Make Rice Cake and Dumpling Soup
How to Cook Rice Cake and Dumpling Soup
When the weather starts to get chilly, I stock up on rice cake slices for soup and frozen dumplings in my freezer. On days when I don't have anything proper for breakfast, I solve it by adding a handful of rice cake slices for soup and making dumpling soup. It's the best when you eat it with freshly made kkakdugi (radish kimchi), isn't it?
For the broth of rice cake and dumpling soup, it's delicious to make it with anchovy broth, but making it with store-bought beef bone broth gives it a really simple yet savory and deep flavor. It's as easy as making ramen, but it feels a bit healthier than ramen, and it's warm and hearty, so it's great to eat in the morning.
When I want to put in a bit more effort to make it fancier, I add beef for soup to complete the beef rice cake and dumpling soup. Adding beef for soup instantly makes it feel more luxurious and nutritious.
This content is beef bone broth rice cake and dumpling soup with beef for soup added to beef bone broth. I'll share how to make dumpling soup broth that's simple yet luxurious and flavorful, along with tips to bring out the best taste of each ingredient. It's a super simple method, but it brings out a great visual and taste, so try making it quickly for a breakfast menu.
Ingredients and Preparation
Beef Rice Cake and Dumpling Soup Ingredients (For 1 serving)
Measurement standard
1T = 15ml (tablespoon)
1t = 5ml (teaspoon)
1 pack of CJ Bibigo beef bone broth (500g)
100g rice cake slices for soup
50-60g beef for soup
3-4 frozen dumplings
1 egg
10cm green onion
Beef seasoning
0.5T sesame oil
0.5T tuna fish sauce
0.5T minced garlic
0.5T soy sauce for soup or tuna fish sauce (a pinch of coarse salt)
A pinch of shredded seaweed
A pinch of sesame salt
Prepare the ingredients
The main ingredients are 1 pack of beef bone broth, 1 egg, 3-4 frozen dumplings, 100g rice cake slices for soup, 1 egg, and 10cm green onion.
Prepare about 50-60g of beef for soup for 1 serving. I used meat that was stored in the freezer, so I used it after thawing.
Prepare as many frozen dumplings as you want. It was for my child's breakfast, and since they like rice cakes more than dumplings, I only prepared 2 frozen dumplings.
If you leave frozen dumplings at room temperature beforehand, they will melt and the skin will tear easily, so take them out before boiling.
If you are using frozen rice cake slices for soup, soak them in plenty of water to thaw them. A sudden temperature change can crack the surface of the rice cakes and prevent them from absorbing seasoning well, so soak them in cold water for about 10 minutes beforehand. 100g for 1 serving is enough for about one flat bowl of rice.
Chop the green onions to add a refreshing taste.
Prepare 1 egg for the last step and beat it well. It's optional, but adding it will replenish protein and make it more nutritious.
Remove blood from the thawed beef for soup with a kitchen towel before using.
Stir-fry
Add 0.5T of sesame oil to a pot, add the blood-removed beef, 0.5T of tuna fish sauce, and 0.5T of minced garlic.
Stir-fry the meat over medium-low heat. Stir-fry until about 70-80% of the meat surface changes color. This allows the moisture from the meat to come out, the seasoning to be absorbed, and the savory taste of sesame oil to permeate.
Add beef bone broth
Add 1 pack of store-bought beef bone broth. 1 pack of 500g is enough for a generous serving for one adult. Since store-bought broth is already seasoned, you shouldn't add too much seasoning at once. You can add more seasoning at the end if needed.
Frozen dumplings take longer to cook than rice cakes, and even longer if the dumplings are thicker, so add the dumplings first. Boil over high heat for about 3 minutes and skim off the foam that rises.
Now, add the thawed rice cake slices for soup.
After adding the rice cake slices for soup, set the heat to high and scrape the bottom with a spatula from time to time, as the rice cakes can stick to the bottom. After boiling for about 3 more minutes, the rice cakes will be cooked and start to float.
Add the chopped green onions.
Pour the beaten egg in a circle clockwise and let it cook without stirring.
You need to leave it still until the egg is cooked through to prevent the broth from becoming cloudy.
It takes about 7 minutes to boil in total. It's really as easy as making ramen.
Add 0.5T of fish sauce (soy sauce for soup) or a pinch of coarse salt to adjust the seasoning if needed.
Completion
Pour into a bowl and sprinkle with shredded seaweed and sesame salt to complete.
It's so delicious with plenty of shredded seaweed, and it has a savory and warm taste.
The broth base for the rice cake and dumpling soup was store-bought beef bone broth, but adding beef made it really flavorful.
It's simple, but it's a luxurious and guaranteed delicious version.
In fact, you can even make it like this for holidays. It's simple and delicious.
Summary
Remove blood from beef for soup,
season with sesame oil, garlic, and fish sauce, stir-fry,
add broth,
add dumplings first and after 3 minutes,
add rice cake slices for soup,
add green onions, pour in beaten egg,
and finish by adding coarse salt to season.
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