Dried Pollock Rice Cake and Dumpling Soup recipe - ingredients, nutrition and when to eat it
A hearty bowl of dried pollock broth simmered with rice cakes and dumplings. The mild, savory broth pairs well with chewy rice cakes and plump, generously…
A hearty bowl of dried pollock broth simmered with rice cakes and dumplings. The mild, savory broth pairs well with chewy rice cakes and plump, generously filled dumplings. It’s just right for a cold evening or a leisurely lunch.
Soups & stews · 30 minutes to cook
Nutrition (per 836g serving): 634.5 kcal · protein 34.7g · carbohydrate 87.1g · fat 16.2g · sodium 2334.8mg
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: If the rice cakes are frozen, soak them in cold water a little longer to thaw them; this helps keep starch from clouding the broth.
Tips: After adding the dumplings with the rice cakes, avoid stirring vigorously so they don’t break. Gently swirl the pot instead.
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Ingredients (1 serving)
- Dried Pollock Strips — 20 g
- Sliced Rice Cakes for Soup — 120 g
- Dumplings — 3 pc
- Water — 500 ml
- Scallions — 15 g
- Garlic — 1 tsp
- Soy Sauce — 1 Tbsp
- Sesame Oil — 1 tsp
- Egg — 1 pc
- Salt — 1 g