This isn’t authentic 떡 만두국 (rice cake and dumpling soup), but it was good anyway. I didn’t use a recipe; I just boiled some water with a little chicken bouillon, and threw in some frozen 떡 (rice cakes) and 만두 (dumplings). I also added some leftovers I had in the fridge from making 잡채 – baby spinach, a few bean sprouts, cooked beef, and dried shiitake mushrooms. And simply because I love noodles and they were already cooked, I threw in some 녹차 메밀 국수 (soba noodles flavored with green tea) at the last minute. I stirred in some red pepper flakes and sesame seeds, and it was done!
Here’s another pic that shows off the special spoon-and-chopstick set that I got on my first trip to Korea:
I’m not sure why I’ve been cooking so much recently. (Actually I do know why, and it involves certain other KAD bloggers who inspired me by posting pictures of their delicious food — ladies, you know who you are!)
My hobbies tend to come and go in rather unpredictable phases, and I have no idea how long this one will last. I’m just hoping that when the next Lunar New Year rolls around, I can dispense with the Campbell’s Chunky Chicken Noodle.
