Go Back
+ servings
Korean Dumpling Soup
Print Recipe
5 from 2 votes

Korean Dumpling Soup

Break apart your favorite Korean dumplings in a light broth. Fun, refreshing and filling. My favorite are the pork and spring onion dumplings. 
Course: Medium
Servings: 2 people


  • Water - 5 cups
  • Dried Medium-Sized Anchovies - 15 pieces
  • Dashima - iPhone-size piece
  • Mandu - 6 Large-sized or 10 medium-sized
  • Onion - ½
  • Spring onion - 10-inch piece
  • Egg - 1
  • Beef - 100 grams

Broth Flavoring

  • Mirin - 1 Tablespoon
  • Minced garlic - 1 Tablespoon
  • Soup soy sauce - ½ Tablespoon
  • Salt - few shakes
  • Black pepper - few shakes


Make Broth

  • 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.

Prep Veggies

  • Cut onion and spring onion into thin strips.
  • Cut beef into small bite-sized pieces.
  • Crack egg and mix the yolk together.

Cook Soup

  • 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