My older brother absolutely loves dumplings (만두 in Korean), so every time I eat dumplings or make this soup, I think of him! So today, I bring to you one of my favorite Korean recipes. This is SUCH an easy recipe and for those of you college students, working adults, busy mommys & daddys, and vegetarians who don't have time to make beef broth or want to... this is perfect! I use anchovies and vegetables to get a rich, broth flavor and it tastes delicious. So without further ado, let's get started!
- A pot halfway filled with water
- Anchovies (for the broth)
- Dumplings (bagged or you can handmake if you know how!)
- Onions (optional but highly suggest)
- Zucchini (optional)
- 4-5 cloves of garlic
- Salt & pepper
- Dried Seaweed (to top)
- Green onions (to top)
1.) Boil your pot of water with the dried anchovies.
2.) Once you boil it for about 10-15 minutes, cut up your vegetables and add them to the pot. (I would suggest adding the zucchini later because it cooks very quickly)
3.) Mince your garlic and add it to your pot.
4.) Season your soup with a generous amount of salt and pepper. Taste and add more if necessary.
5.) Add your dumplings into the pot. TIP: How do you know when the dumplings are ready? Once the dumplings come to surface and are afloat in the pot... it is ready!
6.) Mix your eggs in a bowl and hold it high above the pot and while whisking, slowly tip the eggs in. (As pictured above)
7.) Let the soup boil for 2 more minutes and VOILA it is finished!
8.) You can top it with crushed or cut dried seaweed and some green onions.
I can't even tell you how easy this is to make. AND it tastes SO delicious! I've already cooked this twice for my sister and I since I've moved to NYC. I sincerely urge you all to please try this... and let me know how it tastes. ENJOY!
Photography & Styling by: Jito