Korean soup with dumplings and kimchi
On cold days, spicy Korean soups are always a good choice. I have come to make this soup with dumplings and kimchi quite often, especially after testing a few variations and seeing that the basic ingredients are not hard to find. The dumplings (mandu) require a little patience, but the result is worth it. Korean chili flakes add a mild spiciness and a unique flavor, while the kimchi brings that fermented note that you don't find in other soups.
Quick info
Total time: about 2 hours (including dough resting time and quick kimchi fermentation)
Preparation time: 1 hour and a half (includes dumplings and kimchi)
Cooking time: 15-20 minutes for the soup
Servings: 1
Difficulty: medium (dumplings require some manual skill)
Recipe type: Korean soup with dumplings, suitable for cool days or when you want something hearty and spicy
Ingredients
For the soup (1 serving):
- 4 dumplings mandu (see the recipe below)
- 1 zucchini, sliced
- 4 mushrooms (the type is not specified, I usually use champignon)
- 1 cup of kimchi
- 1 tablespoon of light soy sauce
- 250 ml chicken broth
- 1 teaspoon of gochugaru (Korean chili flakes)
For the dumplings:
Wonton wrappers:
- 250 g flour
- 1/4 cup cold water
- 1 egg
- Flour or starch for rolling the dough
Filling:
- 250 g minced pork (or a mix of pork and beef)
- 3-4 green onions, chopped
- 2 garlic cloves, crushed
- Fresh grated ginger, to taste
- 1 tablespoon Korean soy sauce
- 1/2 teaspoon sesame oil
For kimchi (the final amount is larger than what you use for a single soup, but it keeps in the fridge):
- 1 Napa cabbage
- 1 onion
- 4 green onions
- 1/4 cup coarse salt
- 10 garlic cloves, crushed
- 1 cm ginger, grated
- 1/2 cup gochugaru
- 1 tablespoon sugar
- 1 teaspoon fish sauce
Preparation method
1. Kimchi (prepare it a few hours in advance or even the day before):
1. Cut the Napa cabbage into quarters, then into pieces about 2 cm.
2. Dissolve the coarse salt in cold water, then add the cabbage pieces. Let them sit until they soften – about an hour is enough.
3. Meanwhile, prepare the paste: mix the crushed garlic, grated ginger, gochugaru, sugar, and fish sauce.
4. Rinse the salted cabbage with cold water and drain well.
5. Mix the cabbage with the prepared paste, add the onion (sliced thinly) and green onion (sliced into rings).
6. Put everything in an airtight container. It can be eaten the same day, but ideally, it should sit for at least a day to ferment at room temperature, then keep it in the fridge.
2. Dumplings mandu:
Wonton wrappers:
1. Mix the flour with the egg and cold water until a dough forms. If the dough is too hard, add a few drops of water.
2. Let the dough rest for an hour, covered.
Filling:
3. Mix the minced meat with the green onion, garlic, ginger, soy sauce, and sesame oil. The filling should be well combined.
Forming dumplings:
4. Roll out the dough thinly on a surface sprinkled with flour or starch.
5. Cut circles with a cup or glass, about 8-10 cm in diameter.
6. Place a teaspoon of filling in the center of each circle.
7. Fold and seal the edges, pressing well so they don't come apart while boiling.
8. Cook the dumplings by steaming or lightly frying them in a pan, according to preference.
3. The actual soup:
1. In a pot, heat the chicken broth over medium heat.
2. Add the kimchi and sliced zucchini, bring to a boil.
3. Add the mushrooms, soy sauce, and gochugaru. Boil for a few minutes.
4. Add the dumplings (mandu) and boil for another 5 minutes.
5. The soup is served hot.
Why I make the recipe often
I love the combination of spicy soup, fresh dumplings, and kimchi. It's hearty, you don't necessarily have to cook everything from scratch every time (kimchi keeps in the fridge, and dumplings can be made in advance). It's perfect when you crave something different and don't want ordinary soups.
Tips and variations
Tips
- The dough for dumplings is easier to roll out after resting for an hour.
- If you want the dumplings to be softer, steam them instead of frying.
- For a quicker kimchi, let it ferment for only 24 hours; for a more pronounced taste, keep it longer.
Substitutions
- You can use store-bought wonton wrappers if you find them and skip the dough-making part.
- Minced beef or chicken can be used instead of pork.
- If you don't have gochugaru, use regular chili flakes, but use less, as they can be spicier.
- Fish sauce can be omitted or replaced with a little extra salt.
Variations
- The soup can also be made vegetarian, with dumplings filled with tofu, mushrooms, and vegetables.
- You can add thin rice noodles for extra volume.
- Instead of chicken broth, use clear beef or vegetable broth.
Serving ideas
- The soup is served immediately, hot.
- You can add a little chopped green onion on top.
- A few drops of sesame oil or toasted sesame seeds also work well.
Frequently asked questions
1. Can raw dumplings be frozen?
Yes, you can freeze them before cooking, arranged on a tray, then transfer to a bag. Cook them directly from the freezer, adding 2-3 minutes to the boiling or steaming time.
2. How long does kimchi keep?
Kimchi lasts in the fridge for a few weeks. The taste becomes more intense as it ferments.
3. Can I use other types of mushrooms?
Yes, any fresh mushrooms work – champignon, shiitake, or oyster mushrooms.
4. Does kimchi need to be very fermented?
Not necessarily. It can be used after a day, but it has a fuller taste after 3-4 days of fermentation.
5. Can I make more dumplings and store them?
Yes, you can make a larger batch, keeping them raw in the freezer or cooked in the fridge for 2-3 days.
Nutritional values
(Estimation for one serving of soup with dumplings and kimchi)
Calories: approx. 350-400 kcal
Proteins: 20-25 g
Carbohydrates: 40-50 g
Fats: 10-15 g
Values are indicative and depend on the type of meat, how much dough you use, and how fatty the chicken broth is. Kimchi does not add many calories but has salt.
Storage and reheating
The soup is best freshly made, but it can be kept in the fridge for a day. Fried or steamed dumplings last 2-3 days in the fridge. Kimchi lasts longer in the fridge. When reheating, the soup may become slightly saltier, and the dumplings absorb liquid, so add a little clear broth if needed.
On cold days, spicy Korean soups are always a good choice. I have come to make this soup with dumplings and kimchi quite often, especially after testing a few variations and seeing that the basic ingredients are not hard to find. The dumplings (mandu) require a little patience, but the result is worth it. Korean chili flakes add a mild spiciness and a unique flavor, while the kimchi brings that fermented note that you don't find in other soups.
Quick info
Total time: about 2 hours (including dough resting time and quick kimchi fermentation)
Preparation time: 1 hour and a half (includes dumplings and kimchi)
Cooking time: 15-20 minutes for the soup
Servings: 1
Difficulty: medium (dumplings require some manual skill)
Recipe type: Korean soup with dumplings, suitable for cool days or when you want something hearty and spicy
Ingredients
For the soup (1 serving):
- 4 dumplings mandu (see the recipe below)
- 1 zucchini, sliced
- 4 mushrooms (the type is not specified, I usually use champignon)
- 1 cup of kimchi
- 1 tablespoon of light soy sauce
- 250 ml chicken broth
- 1 teaspoon of gochugaru (Korean chili flakes)
For the dumplings:
Wonton wrappers:
- 250 g flour
- 1/4 cup cold water
- 1 egg
- Flour or starch for rolling the dough
Filling:
- 250 g minced pork (or a mix of pork and beef)
- 3-4 green onions, chopped
- 2 garlic cloves, crushed
- Fresh grated ginger, to taste
- 1 tablespoon Korean soy sauce
- 1/2 teaspoon sesame oil
For kimchi (the final amount is larger than what you use for a single soup, but it keeps in the fridge):
- 1 Napa cabbage
- 1 onion
- 4 green onions
- 1/4 cup coarse salt
- 10 garlic cloves, crushed
- 1 cm ginger, grated
- 1/2 cup gochugaru
- 1 tablespoon sugar
- 1 teaspoon fish sauce
Preparation method
1. Kimchi (prepare it a few hours in advance or even the day before):
1. Cut the Napa cabbage into quarters, then into pieces about 2 cm.
2. Dissolve the coarse salt in cold water, then add the cabbage pieces. Let them sit until they soften – about an hour is enough.
3. Meanwhile, prepare the paste: mix the crushed garlic, grated ginger, gochugaru, sugar, and fish sauce.
4. Rinse the salted cabbage with cold water and drain well.
5. Mix the cabbage with the prepared paste, add the onion (sliced thinly) and green onion (sliced into rings).
6. Put everything in an airtight container. It can be eaten the same day, but ideally, it should sit for at least a day to ferment at room temperature, then keep it in the fridge.
2. Dumplings mandu:
Wonton wrappers:
1. Mix the flour with the egg and cold water until a dough forms. If the dough is too hard, add a few drops of water.
2. Let the dough rest for an hour, covered.
Filling:
3. Mix the minced meat with the green onion, garlic, ginger, soy sauce, and sesame oil. The filling should be well combined.
Forming dumplings:
4. Roll out the dough thinly on a surface sprinkled with flour or starch.
5. Cut circles with a cup or glass, about 8-10 cm in diameter.
6. Place a teaspoon of filling in the center of each circle.
7. Fold and seal the edges, pressing well so they don't come apart while boiling.
8. Cook the dumplings by steaming or lightly frying them in a pan, according to preference.
3. The actual soup:
1. In a pot, heat the chicken broth over medium heat.
2. Add the kimchi and sliced zucchini, bring to a boil.
3. Add the mushrooms, soy sauce, and gochugaru. Boil for a few minutes.
4. Add the dumplings (mandu) and boil for another 5 minutes.
5. The soup is served hot.
Why I make the recipe often
I love the combination of spicy soup, fresh dumplings, and kimchi. It's hearty, you don't necessarily have to cook everything from scratch every time (kimchi keeps in the fridge, and dumplings can be made in advance). It's perfect when you crave something different and don't want ordinary soups.
Tips and variations
Tips
- The dough for dumplings is easier to roll out after resting for an hour.
- If you want the dumplings to be softer, steam them instead of frying.
- For a quicker kimchi, let it ferment for only 24 hours; for a more pronounced taste, keep it longer.
Substitutions
- You can use store-bought wonton wrappers if you find them and skip the dough-making part.
- Minced beef or chicken can be used instead of pork.
- If you don't have gochugaru, use regular chili flakes, but use less, as they can be spicier.
- Fish sauce can be omitted or replaced with a little extra salt.
Variations
- The soup can also be made vegetarian, with dumplings filled with tofu, mushrooms, and vegetables.
- You can add thin rice noodles for extra volume.
- Instead of chicken broth, use clear beef or vegetable broth.
Serving ideas
- The soup is served immediately, hot.
- You can add a little chopped green onion on top.
- A few drops of sesame oil or toasted sesame seeds also work well.
Frequently asked questions
1. Can raw dumplings be frozen?
Yes, you can freeze them before cooking, arranged on a tray, then transfer to a bag. Cook them directly from the freezer, adding 2-3 minutes to the boiling or steaming time.
2. How long does kimchi keep?
Kimchi lasts in the fridge for a few weeks. The taste becomes more intense as it ferments.
3. Can I use other types of mushrooms?
Yes, any fresh mushrooms work – champignon, shiitake, or oyster mushrooms.
4. Does kimchi need to be very fermented?
Not necessarily. It can be used after a day, but it has a fuller taste after 3-4 days of fermentation.
5. Can I make more dumplings and store them?
Yes, you can make a larger batch, keeping them raw in the freezer or cooked in the fridge for 2-3 days.
Nutritional values
(Estimation for one serving of soup with dumplings and kimchi)
Calories: approx. 350-400 kcal
Proteins: 20-25 g
Carbohydrates: 40-50 g
Fats: 10-15 g
Values are indicative and depend on the type of meat, how much dough you use, and how fatty the chicken broth is. Kimchi does not add many calories but has salt.
Storage and reheating
The soup is best freshly made, but it can be kept in the fridge for a day. Fried or steamed dumplings last 2-3 days in the fridge. Kimchi lasts longer in the fridge. When reheating, the soup may become slightly saltier, and the dumplings absorb liquid, so add a little clear broth if needed.