← Nouns Cooking · Korean

Ingredients

• 20 Korean dumplings (mandu), frozen or homemade
• 1.25 l chicken or beef broth
• ¼ Onion, thinly sliced (optional)
• 2 tsp minced garlic
• 1 tbsp soup soy sauce
• Salt
• 2 Eggs, beaten
• 2 Spring onion, sliced
• 1 tsp Toasted sesame oil
• 1 sheet roasted seaweed (gim), crumbled
• Black pepper

Method

1. Bring the broth to the boil with the onion and garlic and simmer for 3–4 min. Season with the soup soy sauce and salt.
2. Add the dumplings straight from the freezer, bring back to the boil and cook for 6–8 min, until they float and the filling is piping hot.
3. Turn the heat down so the soup barely bubbles. Pour in the beaten eggs in a thin circle and leave for 30 seconds before stirring gently, so they set into soft ribbons.
4. Add the spring onion, sesame oil and pepper. Ladle into bowls and top with the crumbled seaweed.

Tips

• Don’t thaw frozen dumplings first or the wrappers tear.
• Add a handful of sliced rice cakes with the dumplings to make tteok-manduguk, the New Year version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Aaron and Claire