Korean Soup With Dumplings Recipe

Name: Korean Soup With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12oz mung bean sprouts, chopped; 1Cup diced onion; 12oz kimchi, strained and chopped; 4 oz firm tofu,crumbled; 1/4 lb ground pork; 1&1/2 tsps sesame oil; 1/2 tsp garlic, minced; 1/4 tsp salt; 1package dumpling wrappers; 1 egg, beaten; 8 Cups beef broth; 1bunch scallions; 1/3 lb lean beef in slivers; 2 eggs, lightly beaten; pepper; toasted sesame seeds

Servings: persons

12oz mung bean sprouts, chopped
1Cup diced onion
12oz kimchi, strained and chopped
4 oz firm tofu,crumbled
1/4 lb ground pork
1&1/2 tsps sesame oil
1/2 tsp garlic, minced
1/4 tsp salt
1package dumpling wrappers
1 egg, beaten
8 Cups beef broth
1bunch scallions
1/3 lb lean beef in slivers
2 eggs, lightly beaten
pepper
toasted sesame seeds

1
make dumplings:
2
PLace large pot of water over high. When it boils add sprouts and onmions and cook until soft-abt 5 mins. Drain in colander and rinse under cold water
3
Combind sprouts and onions with kimchi in large bowl. Working in batches transfer to cutting board and mince. Return vegs to colander in sink. Add tofu, toss to combine. Press down on vegs to remove as much liquid as possible.
4
Working in batches, place a handful of tofumix on a large pice of cheescloth, twist to squeeze out liquid.. When down, transfer to colander, top with parchemne tpaper and weight dowdn with a heavy water filled pot. Drain for at least an hour
5
PLae a scant TBL in center of wrapper, brush with egg and form half moon.
6
Pinch closed with fingers and squeeze air out. Transfer to parchment paper line plate and repeat until done,(abt 20 dumplings)
7
Make soup-place large pot filled with broth over high. When boils, add beef and dumplings. Reduce to medium and cook 5-7 minutes. Add sliced scallions and cook 2 mins. Add eggs and stir gently. Ladle into bowls, garnish with pepper an sesame seeds

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12oz mung bean sprouts, chopped, 1Cup diced onion, 12oz kimchi, strained and chopped, 4 oz firm tofu,crumbled, and more.

Yes, Korean Soup With Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Soup With Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions