Quick, easy and the best soup if you are sick or just not feeling that on top.
The Korean kitchen is one of my favorites. And they just make so many things easy for you as they supply you with finished spice mixtures or soup paste where barely anything has to be added.
Useful ingredient information:
The glass noodle gyoza is one of my favorite and you can find them in every Asian market. Of course, you can also buy any other kind of steam dumbling that you prefer
Is a spicy fermented Korean paste that can be used for dips, marinades or as a soup base. It's a staple in the Korean kitchen and can be bought in every Asian market.
Comes from the same family as the chinese cabbage which is also a great alternative if you don't have access to pak choi. It's also amazing if you fry it up in a pan with salt pepper and garlic until it's crispy.
Ingredients (4 Servings):
8 small potatoes
(2 carrots by choice)
2 middle pak choi
8 soup dumplings
2 garlic toe
1 tbsp gochujang
2 tbsp soya sauce
1 tbsp sesame oil
1/2 tbsp black sesame seeds
1/2 tbsp honey
Let's start cooking:
Peel potatoes, onions and cut into quarter size pieces
Fill a pot with 1 liter of water and bring to a boil, add in the potatoes and onions
In a bowl mix up the wet ingredients and the minced garlic into a paste and add to the boiling water
Let the broth boil for 20 minutes until the potatoes are soft
In the meantime slice the pak choi into spoon size pieces
Lay the frozen dumplings out so that they can start to defrost
When the potatoes are soft add in the pack choi and dumblings for another 5 minutes and serve with a drizzle of sesame seed oil and black sesame seeds on top