Super Simple Bibigo Potato Dumpling and Rice Cake Soup Recipe
10-Minute Bibigo Potato Dumpling and Rice Cake Soup without Broth – An Easy Recipe for a Flavorful Meal!
Introducing a super simple recipe for Potato Dumpling and Rice Cake Soup using Bibigo Potato Dumplings, made without any broth! Enjoy the chewy texture of the dumpling wrappers and the savory filling of Bibigo Potato Dumplings, combined with chewy rice cakes and soft steamed potatoes for a quick 10-minute meal. Perfect for busy mornings or evenings when you crave a simple yet satisfying dish!
Main Ingredients- 3 Bibigo Chealbori Potato Dumplings
- 2 handfuls of Tteokguk-tteok (rice cake slices for soup, approx. 150-200g)
- 3 steamed potatoes (medium size)
Cooking Instructions
Step 1
When it comes to dumplings, Bibigo Chealbori Potato Dumplings are my absolute favorite! I’m drawn to their wonderfully chewy wrapper and the generously filled, hearty potato interior. Try making a delicious dumpling soup with these dumplings!
Step 2
Pour about 500-700ml of water into a pot and bring it to a boil over high heat. Once the water is boiling, carefully add the 3 Bibigo potato dumplings.
Step 3
Instead of rice, I’m adding 2 handfuls of Tteokguk-tteok (rice cake slices) for a delightful chewy texture. Rinsing the rice cakes briefly in cold water beforehand can help prevent them from sticking together.
Step 4
It’s perfectly fine if your dumplings and rice cakes are frozen! There’s no need to thaw them separately. Just add them directly into the boiling water and cook. This is a great way to save time.
Step 5
Steaming and freezing potatoes in advance makes cooking so much easier. I’m adding 3 steamed potatoes to the soup without peeling them, keeping them whole. Cooking them this way allows the potato’s flavor to infuse beautifully into the broth.
Step 6
Don’t worry if you don’t have anchovy broth! Just 2 tablespoons of soy sauce and 2/3 tablespoon of Dashida (or your preferred umami seasoning) are enough to create a deeply flavorful broth.
Step 7
If you prefer a spicier kick, add 2/3 tablespoon of Gochugaru (Korean chili flakes). This adds a pleasant spiciness and warmth to the soup, similar to a spicy ramen broth, which is perfect for my increasingly ‘ajae’ (middle-aged man) taste!
Step 8
With the chili flakes added, the soup has taken on a tempting reddish hue. This super simple Potato Dumpling and Rice Cake Soup, made with 3 potato dumplings, 3 steamed potatoes, and 2 handfuls of rice cakes, took less than 10 minutes to prepare!
Step 9
Finally, drizzle a bit of sesame oil for a nutty aroma and sprinkle some toasted sesame seeds for added texture and flavor. These two ingredients truly elevate the soup’s deliciousness.
Step 10
While it’s delicious as is, for an extra special touch, crumble a packet of lunch box seaweed over the top as a garnish. The umami from the seaweed complements the soup wonderfully.
Step 11
Voila! Your appetizing and glossy Super Simple Bibigo Potato Dumpling and Rice Cake Soup is ready. With this flavor, there’s absolutely no need to buy expensive dumpling soup from restaurants anymore!
Step 12
Just 3 potato dumplings are enough to make it a satisfying meal. The dumplings are so packed with filling that you’ll feel full and content even without rice.
Step 13
Adding the chewy Tteokguk-tteok further enhances the delightful chewiness, doubling the textural fun! The combination of the dumplings’ softness and the rice cakes’ chewiness creates a fantastic harmony.
Step 14
Initially, I considered cutting the potatoes, but I had a feeling that cooking them whole would yield a deeper broth flavor. My intuition proved correct! The whole potatoes cook down tenderly, adding a wonderful depth of flavor to the soup.
