Korean Dumpling Soup is a go-to comfort food in Korea – like chicken noodle soup. The soup is made by boiling mandu (Korean dumplings) in a beef or anchovy broth mixed with a beaten egg.
If you visit a Korean grocery mart, you will see two types of mandu – one that is long (like a potsticker) and another that is round in shape. The long-ones are good for pan-frying and the round ones are good for steaming (or soups). So go with the round ones. If you can’t find them, no worries. Simply use any Asian dumpling (Korean, Chinese, Japanese – all ok!).
The key taste variable for this soup is the broth. The anchovy stock broth has a clean color and surprisingly, mild taste. If you are worried about it tasting too fishy – believe me, it doesn’t. By the time you finish adding all of the ingredients, the broth tastes amazing (without any seafood taste). It has depth but is not overwhelming – serves as a good base for the meatiness of the dumplings.
Korean Dumpling Soup pairs well with a bowl of white rice as well as some kimchi on the side. The spiciness of the kimchi will cut through the meaty filling of the dumpling and provide balance.
Korean Dumpling Soup
Yield 2 people
Break apart your favorite Korean dumplings in a light broth. Fun, refreshing and filling. My favorite are the pork and spring onion dumplings.
- Water - 5 cups
- Dried, Medium-Sized Anchovies - 15 pieces
- Dashima (Kombu) - iPhone-size piece
- Mandu - 6 Large-sized or 10 medium-sized
- Onion - 1/2
- Spring onion - 10-inch piece
- Egg - 1
- Beef - 100 grams
- Mirin - 1 Tablespoon
- Minced garlic - 1 Tablespoon
- Soup soy sauce - 1/2 Tablespoon
- Salt - few shakes
- Black pepper - few shakes
- 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!
- To neutralize any fishy taste in the broth: Put frying pan on high heat and stir the dried anchovies in the frying-pan (without any oil) for 30 seconds - you will be roasting them. Also, add 1 tablespoon of Mirin (or any cooking wine) to the broth after it comes to a boil.
- Watch video below for more details