Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Korea.
Korean dumplings differ from most other Asian dumplings in that they include cabbage and tofu, as well as meat. Kimchi and glass noodles (dang-myeon) are also common additions. You can of course use store-bought frozen dumplings, but if you have the time, homemade dumplings are really worth making.
This dish is always eaten on the first day of the Korean Lunar New Year. It is made with a clear beef stock, but we also like it as it is done here with chicken stock flavored with garlic and soy sauce. You could also use beef stock if you wish. Traditionally, flat rice cakes are used, but the cylindrical shapes also work well.
—Jordan Bourke and Rejina Pyo, authors of Our Korean Kitchen
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