This 15 Minute Dumpling Noodle Soup Will Change Your LIFE! Kal Manduguk!

Slice the white parts of the green onions and set aside the greens for garnish.

Cut a small handful of garlic chives into long strips (optional).

Thinly slice some chili peppers (optional).

Finely chop 2 cloves of garlic.

In a wok or pan, heat 1 tablespoon of oil over medium heat.

Add the white parts of the green onion and cook for 30 seconds to 1 minute to make green onion oil.

Increase the heat to high and add the ground beef, cooking for 1 to 2 minutes until no longer pink, breaking it up as it cooks.

Add 1 teaspoon of sugar and 1 tablespoon of soy sauce to the beef, cooking for another 30 seconds to 1 minute until fragrant.

Set aside half of the cooked beef for topping later.

Add 6 cups of water to the wok along with the garlic, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of tashida Korean beef stock powder, and bring to a boil.

Once boiling, add the dumplings and cover, cooking for about 5 minutes. (Frozen dumplings can be used straight from the package.)

While the dumplings are cooking, prepare the knife cut noodles according to the package instructions.

Once the noodles are done, remove them and shake off any excess water to avoid diluting the soup.

Taste the broth and add more salt if needed.

To assemble, place some noodles in a bowl, pour broth over the noodles, and top with dumplings, garlic chives, the reserved beef, green onions, chili peppers, and a sprinkle of black pepper.

Equipment Needed

Spice Level:

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