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
Servings: 2
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.
- Add the water, minced garlic, and green onion. Bring to a boil and simmer for 20 minutes.
- Add the dumplings and the rice cakes. Simmer for another 10 minutes.
- 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.
