Begin by melting 1 tablespoon of butter in a medium-sized pot over medium-high heat. Once the butter is bubbling, add 2 tablespoons of minced garlic and sauté for about 1–2 minutes until fragrant and lightly golden.

Next, reduce the heat to medium and pour in 1 cup of heavy cream along with ¼ cup of water. Stir in 3 tablespoons of gochujang, ensuring it blends well.

Carefully add the frozen soup dumplings to the hot sauce, ensuring they are spaced apart to avoid sticking. Cover the pot with a lid, and let the dumplings steam for about 12 minutes.

Once the dumplings are cooked, remove the lid and turn off the heat. Sprinkle freshly grated Parmesan cheese on top, if using.

To finish, garnish your soup dumplings with chopped sage or chives and serve hot.