Fish tempura, Korean hot pepper paste, and rice-dumpling sticks can be found at Korean markets in the United States. Home cooks in Korea also use beef, browned in sesame oil, as an alternative to the fish cake.
1 (12-oz.) package of fish tempura (fried fish cake), sliced into 1''-wide strips 1 tbsp. corn or vegetable oil 1 small green cabbage, quartered, cored, and cut crosswise into 1'' strips 1 cup Korean hot pepper paste 1 cup sugar ⅓ soy sauce 1 clove garlic, peeled and minced 3 scallions, trimmed and cut into 2" pieces 6–8 hard-boiled eggs, peeled 2 (16 oz.) packages fresh or frozen whole rice-dumpling sticks
1. Bring a medium pot of water to a boil over high heat, add fish tempura, cook for 30 seconds, then drain and set aside.
2. Heat oil in a medium pot over medium heat, add cabbage, and cook, stirring often, until slightly softened, about 5 minutes. Reduce heat to medium-low, cover, and continue to cook, stirring often, until cabbage is wilted, about 10 minutes. To make the sauce, stir together hot pepper paste, sugar, soy sauce, garlic, and 1/2 cup hot water in a medium bowl.
3. When cabbage is wilted, add scallions and cook, stirring often, until just softened, 3 to 5 minutes. Add fish tempura and the prepared sauce; mix well. Increase heat to medium and bring to a simmer. Add eggs and stir gently until well coated. (The stew can be set aside at this point and reheated as needed.)
4. Separate fresh dumplings from each other and add to stew, stirring gently until heated through, about 5 minutes. If using frozen dumplings, place in a medium bowl, cover with cold water, and soak for 20 to 30 minutes. Drain dumplings, separate, then blanch for 30 seconds in a medium pot of boiling water over high heat. Drain dumplings again, add to stew, and serve immediately.