Name: Korean Dumpling Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 12 Korean dumplings (mandu), store-bought or homemade; 8 cups beef or anchovy broth; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 small onion, thinly sliced; 2 green onions, chopped (white and green parts separated); 1 cup sliced rice cakes (optional); 1 teaspoon salt, or to taste; 1/2 teaspoon ground black pepper; 2 eggs, beaten; 1 sheet of roasted seaweed (kim/gim), cut into thin strips for garnish

Instructions

Prepare the broth

In a large pot, bring the beef or anchovy broth to a boil. Add the sliced onion, minced garlic, and the white parts of the green onions. Reduce heat and simmer for 10 minutes to develop flavor.
Season the broth

Add soy sauce, sesame oil, salt, and black pepper to the broth. Taste and adjust seasonings as needed. Keep the broth simmering gently.
Cook the dumplings

Carefully add the dumplings to the simmering broth. If using rice cakes, add them at the same time. Cook for about 5-7 minutes until the dumplings float to the surface and are cooked through.
Add the egg

Slowly pour the beaten eggs into the soup in a thin stream while gently stirring in one direction. This creates delicate egg ribbons throughout the soup.
Final touches

Remove from heat and garnish with the green parts of the green onions and the strips of roasted seaweed. Serve immediately while hot.

Korean Dumpling Soup

Ingredients

Instructions

Nutritional Information