Korean: Rice Cake Dumpling Soup

By SharonE

Ingredients

• FOR THE SOUP:
• 6 ounces blanched mung bean sprouts, chopped, squeezed
• 1/2 cup diced onion
• 3 scallions, minced
• 12 ounces kimchi, strained and chopped (1 1/2-2cups)
• 8 ounces firm tofu, crumbled
• 2 oz glass noodles (optional)
• 1/4 pound ground pork
• 1/4 pound ground beef
• 1 tbs. sesame oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/2 tsp. pepper
• 1 package dumpling wrappers, thawed
• 1 egg, beaten
• 12 cups cold water (3 qrts)
• 1/2 pound beef brisket
• 1 medium onion, peeled and halved
• 3 scallions, white part
• 4 cloves of garlic, peeled and sliced
• 3 tbs. soup soy sauce
• 1 tbs. anchovy dashida, optional
• salt and pepper
• GARNISH:
• Thinly sliced scallions (green part)
• Shredded beef brisket
• 1 clove garlic, finely minced
• 1 tsp. sesame oil
• 1 pound Korean rice cakes, sliced, soaked 30 minutes
• 2 eggs, lightly beaten
• Black pepper, to taste
• 2 tablespoons toasted sesame seeds
• Toasted seaweed (optional), julienned

Preparation

Step 1

PREPARATION
Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.

In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.

Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.

In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.

Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.

Make soup: Place the cold water, beef, onion, scallion ends in a large pot, cover and bring to a gentle boil. Skim off the scum that forms with a spoon or ladle, and discard. Reduce the heat to a simmer. Simmer, covered, until the meat is tender enough to shred easily, about 1 1/2-2 hours. Remove brisket and shred. Combine beef with minced garlic, sesame oil, salt and pepper to taste. Remove remaining vegetables from broth and discard.

Stir in sliced garlic, soup soy sauce, (anchovy dashida if using) and salt and pepper to taste into broth. Simmer 7 minutes. Return broth to a boil, add 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.

Add frozen rice cakes and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion, brisket, sesame seeds and seaweed, if using.