I made this with my kimchi wangmandu! Made good stock and added rice cake and the dumplings. While it’s boiling, the kimchi brine combines with the broth, so the color is a little red without adding any extra spice. It’s so tasty for the weather like today. It’s dark and rainy in New York.
The recipe for the king-size kimchi dumplings (김치 왕만두: Kimchi Wangmandu) is here!
How did you make the broth?
I made the stock with dried anchovies, radish, dried kelp, and onion. The recipe will be posted someday.