Rice Cake and Dumpling Soup recipe - ingredients, nutrition and when to eat it
This soup combines chewy rice cakes and generously filled dumplings simmered in anchovy broth, topped with egg and green onion.
This soup combines chewy rice cakes and generously filled dumplings simmered in anchovy broth, topped with egg and green onion. Warm and filling, it suits a cold-day lunch or dinner, or any day you want a Lunar New Year feel.
Soups & stews · 25 minutes to cook
Nutrition (per 800g serving): 630.9 kcal · protein 27.3g · carbohydrate 101.5g · fat 13.4g · sodium 2054.6mg
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: Stir gently for the first 1–2 minutes so the rice cakes don't stick to the bottom of the pot.
Tips: Stirring too much after adding the egg can make the broth cloudy.
Tips: Keep the heat at medium-low so the dumplings don't burst.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Water — 450 ml
- Dried anchovies — 5 pc
- Rice cakes — 150 g
- Dumplings — 4 pc
- Egg — 1 pc
- Green onion — 20 g
- Garlic — 1 tsp
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Sesame oil — 0.5 tsp
- Roasted seaweed — 2 g