Rice Cake Soup with Kimchi Dumplings and Pork Riblets

Rice Cake Soup with Kimchi Dumplings and Pork Riblets

Rice Cake Soup with Kimchi Dumplings and Pork Riblets

If you happen to have all of these ingredients on hand like I did, this is a super simple soup recipe that very comforting. I ate this a couldn’t stop hugging my belly. Nothing but love inside.
I had an extra 1/2lbs of pork riblets sitting in my fridge. I had just made a shit ton of kimchi dumplings. I always have 2 types of rice cakes on hand. I was baked. It was 9AM on a Tuesday morning. Soup time.
There’s nothing complicated about making this soup. Pretty straight forward. When making the egg garnish make sure your egg skillet is very hot. Since it is only 1 beaten egg, it cooked very quick. Less than a minute. I didn’t even need to flip it. It rolled up quite nicely. Then I sliced it so the eggs are in thin strips
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Korean
Keyword: Korean, main course, soup
Servings: 2
Author: Alex Gorgos

Ingredients

  • 8 oz Pork riblets
  • 1 tbsp soup soy sauce
  • 5 cups water
  • 1 tbsp minced garlic
  • 2 green onion chopped
  • 2 cups rice cakes
  • 10 kimchi dumplings
  • salt and pepper to taste

Garnish

  • 1 large beaten egg, fried sliced thin
  • nori thin strips

Instructions

  • n an 8 quart pot, brown the pork riblets with the soup soy sauce. Cook the riblets completely through. 
    Korean, soup, main course
  • Add the water, minced garlic, and green onion. Bring to a boil and simmer for 20 minutes.
    Korean, soup, main course
  • Add the dumplings and the rice cakes. Simmer for another 10 minutes.
    Korean, soup, main course
  • Ladle 5 dumplings into a bowl with half of the rice cakes and riblets. Add salt and pepper to taste. Garnish with egg and nori strips.
    Korean, main course, soup