Kimchi Dumpling Soup recipe - ingredients, nutrition and when to eat it
Kimchi dumpling soup is made by simmering dumplings and kimchi in anchovy broth, bringing together kimchi’s spicy tang and the hearty bite of dumplings.
Kimchi dumpling soup is made by simmering dumplings and kimchi in anchovy broth, bringing together kimchi’s spicy tang and the hearty bite of dumplings. It’s perfect for a warm lunch or dinner on a chilly day, and adding plenty of green onions makes the broth taste fresher.
Street food · 25 minutes to cook
Nutrition (per 746g serving): 396.1 kcal · protein 24.2g · carbohydrate 46.5g · fat 13.1g · sodium 1663.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the dumplings, avoid stirring them often with a ladle so they don’t burst. Gently shake the pot instead.
Tips: If the kimchi is quite salty, add the soy sauce and salt little by little at the end.
Tips: If you don’t stir immediately after adding the egg, soft ribbons of egg will form in the broth.
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Ingredients (1 serving)
- Kimchi dumplings — 5 pc
- Water — 450 ml
- Dried anchovies — 8 g
- Kombu — 1 sheet
- Napa cabbage kimchi — 0.3 cup
- Green onion — 0.3 pc
- Minced garlic — 1 tsp
- Soy sauce — 1 tsp
- Korean chili flakes — 0.5 tsp
- Salt — 0.2 tsp
- Egg — 1 pc