Korean Dumpling Soup Recipes

KOREAN DUMPLING SOUP

Steps:

• Split the dried anchovies in half and throw out out the black innards and heads. Place them in a large pot.
• Put the pot on a high heat and roast the anchovies (without oil) for 20-30 seconds. Make sure to stir them around so they don't burn.
• Then pour the water into the pot. Place your kombu pieces into the water. Once the water comes to a boil, reduce the heat to a medium and let the broth simmer for 5 minutes.
• Take out the kombu pieces after 5 minutes.
• Let the broth cook for another 10 minutes with the anchovies. After the 10 minutes, strain the liquid.
• Also, I forgot to mention in the video, but after straining, you can add 1 tablespoon of Mirin to the broth. This will neutralize any remaining fishy smell in the broth. Set the broth aside.
• Cut onion and spring onion into thin strips.
• Cut beef into small bite-sized pieces.
• Crack egg and mix the yolk together.
• Pour broth into a smaller pot (pot should be deep enough that dumplings are fully submerged). Bring broth up to a boil.
• Place beef pieces in and cook for 30 seconds. Then reduce heat to a medium so your broth doesn't reduce too quickly. Put your dumplings into the broth.
• Then mix in soup soy sauce to the broth. Let the dumplings cook in the broth for 2-3 minutes (or until they turn slightly translucent).
• Then place in the sliced onions, minced garlic and spring onions.
• Turn off the heat and gently pour in your egg mixture.
• Season the broth with a few shakes of salt and pepper. Serve in a bowl. Remember to share!

MANDUGUK (KOREAN DUMPLING SOUP)

Steps:

• Boil the soup stock over medium high heat. Add the soy sauce and garlic. Once the stock is rolling boiling add the dumplings. Boil the soup until the dumplings are fully cooked. (It takes about 2 to 3 minutes for smaller gyoza sized dumplings and 6 to 8 mins for bigger dumplings when covered.)
• (This is an optional step.) Pan fry the egg white and egg yolk separately at low temperature with a little oil. Additional egg isn't really necessary since you will be adding the egg into the soup (step 3), but it does present well when the soup is also garnished with the egg whites and egg yolk. Thinly slice them and set them aside until right near the end.
• Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
• Serve the soup in a bowl and garnish with dried seaweed and/or egg white and egg yolk (optional). Eat while warm with some kimchi and/or steamed rice. You may season the soup with the salt and grindings of black peppers to your taste.

KOREAN DUMPLING SOUP

Steps:

• Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
• Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
• NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.

MANDU GUK (KOREAN DUMPLING SOUP)

Steps:

• Season the beef: In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.
• Add the green onions and sesame oil: Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.

MANDUGUK (KOREAN DUMPLING SOUP)

Steps:

• In a medium size pot, add 5 cups of chicken broth (or broth of your choice). (See note below.) Bring it to a boil over medium high heat.
• Stir in the garlic, soy sauce, and salt and pepper to taste. Add the mandu pieces, stirring gently so they don't stick to the bottom of the pot. Boil until all of them float, and reduce the heat to medium and boil for an additional minute or two.
• Slice the scallion into thin strips. Cut the thin egg omelette (see below) into strips and then into diamond shapes or roll it and slice into thin strips.
• Ladle the steaming soup into bowls and garnish with the scallion and optional egg jidan and/or gim.

TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)

Steps:

• Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.
• In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.
• Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.
• In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.
• Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.
• Make soup: Place a large pot filled with broth over high heat. Prepare scallions: discard white parts, chop a few inches of green parts into rounds and slice remainder lengthwise. When broth boils, add beef and 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.
• Add frozen rice cakes and scallion slices and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion rounds, sesame seeds and seaweed, if using.

KOREAN FRIED CHICKEN DUMPLINGS

Steps:

• Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
• Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
• Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
• Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
• Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
• Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
• Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.