Korean Rice Cake Soup with Kimchi Recipe
This is a warming soup with soft rice cake rounds, spicy kimchi, and a light broth. In Korea, soups like this are often eaten in winter or after coming home from work, when you need to warm up quickly. The flavors are reminiscent of a mix between chicken broth and spicy sauerkraut stew, but in a much lighter version.
This soup combines the comforting warmth of a light broth with the deep, fermented flavor of kimchi and the unique chewy texture of Korean rice cakes. It is quick to prepare, satisfying without being heavy, and brings a distinctly Korean character to an everyday meal.
Chef's tips
Adjust the spiciness gradually: start with a smaller amount of gochugaru and add more at the end if needed. The flavor of kimchi can vary a lot depending on its age and brand, so always taste the soup before adding extra salt or soy sauce. If your kimchi is very sour, balance it with a pinch of sugar or a bit more broth.
How to serve
Serve the soup very hot, with extra kimchi on the side for those who like stronger flavors. You can also put small bowls of toasted sesame seeds, additional gochugaru, and soy sauce on the table so everyone can adjust their bowl to taste. A simple cucumber salad or lightly pickled vegetables make a refreshing contrast.
Ingredients
- tteok rice cakes sliced into thin rounds, fresh or frozen - 300 g
- kimchi chopped, with its juice - 200 g
- chicken or vegetable broth - 1.2 l
- onion thinly sliced - 1 piece
- garlic finely chopped - 3 cloves
- gochugaru Korean chili flakes, amount to taste - 1 tablespoon
- soy sauce - 2 tablespoons
- sesame oil - 1 tablespoon
- tofu firm, cut into cubes - 150 g
- spring onion sliced - 2 piece
- egg optional, for serving - 2 piece
- salt to taste, if needed - 0.25 teaspoons
Preparation
- If you are using frozen rice cakes, cover them with warm water for 10 minutes to soften, then drain.
- In a large pot, heat the sesame oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the garlic and fry for another 30–40 seconds, until it becomes very fragrant.
- Add the chopped kimchi along with its juice and cook for 3–4 minutes, stirring, until some of the liquid evaporates and the kimchi softens slightly.
- Stir in the gochugaru, and after 30 seconds pour in the broth. Add the soy sauce, stir, and bring to a boil.
- Reduce the heat to medium, add the rice cakes, and cook for 8–10 minutes, until they are soft in the center but still slightly chewy when bitten.
- Add the tofu cubes and cook for another 3–4 minutes to warm them through without letting them fall apart. Taste the soup and season with salt if needed.
- If using eggs, gently crack them into the hot soup so the yolks stay intact, cover the pot, and cook on low heat for 3–4 minutes, until the whites are set and the yolks remain slightly runny.
- Ladle the soup into bowls, sprinkle with spring onion, and serve very hot.
Storage
Zupa z kluskami ryżowymi gęstnieje w lodówce, bo kluski chłoną płyn. Podgrzewaj ją na małym ogniu, dolewając trochę wody lub bulionu. Najlepiej zjeść w ciągu 1–2 dni, bo kluski z czasem tracą sprężystość.
