How to make Korean Dumpling Soup

Split open 15 dried anchovies and remove the black part, keeping only the bones and skin.

Roast the anchovies on high heat for about 15 seconds to reduce any fishy smell.

Add 5 cups of water to the pot with the roasted anchovies.

Add a piece of kombu (iPhone size) to the pot and bring to a boil.

Cook the broth for 15 minutes, removing the kombu after 5 minutes to prevent bitterness.

Prepare additional ingredients: chop a 10 inch piece of spring onions and half an onion into bits.

If using meat, cut about 100 grams of beef into small pieces.

Crack 1 egg into a bowl and set aside.

In a smaller pot, add the dumplings (7) and bring to a boil on high heat.

If using meat, add it to the pot with the dumplings and cook for about 30 seconds.

Reduce the heat to medium and add 1/2 tablespoon of soup soy sauce to the pot.

Add the chopped onions, 1 tablespoon of minced garlic, and some of the spring onions to the pot.

Turn off the heat and pour the egg around the soup.

Season the soup with salt and black pepper to taste.

Equipment Needed

Spice Level:

Allergens