In a medium pot over medium-high heat, melt 1 tablespoon of butter until it begins to foam. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant and golden, stirring frequently to prevent burning.

Once the garlic is nicely sautéed, pour in 1 cup of heavy cream and 1/2 cup of water, stirring well to combine. Then, add 3 tablespoons of gochujang, mixing until the sauce is smooth. Bring the mixture to a gentle simmer for 3-4 minutes.

Carefully add 10 frozen soup dumplings to the simmering sauce, cover the pot with a lid and cook for 12 minutes.

Once the dumplings are heated through, remove the lid and turn off the heat. Sprinkle generously with freshly grated parmesan cheese.

Garnish the dumplings with freshly chopped sage or chives for an elegant touch. Serve hot.