Korean Dumpling Soup

Name: Korean Dumpling Soup
Yield: serves 4 to 6
Ingredients: 10 cups Korean Beef Stock (page 223); 32 uncooked Korean Meat and Vegetable Dumplings (page 46); 2 large eggs, beaten; 1 or 2 pinches of salt; 1 or 2 pinches of black pepper; 1 teaspoon canola oil; 1 large scallion (green part only), cut into thin rings; 1 full-size sheet toasted nori (seaweed), cut into thin, 2 to 3-inch-long strips (use scissors)

December 9, 2011

One of the common ways to enjoy Korean dumplings is in a fragrant beef stock. A hot bowl of mandu guk is extra satisfying on a cold winter’s day. It’s easy to assemble if you’ve got frozen mandu and stock on hand. Any dumpling filling will do, but meat dumplings are generally preferred. For fun, you could mix different kinds or even make them out of different colored doughs (see page 23). The shape of choice for Korean dumpling soup is the big hug, though you can shape your dumplings anyway you’d like. The stock imbues the wrapper with its flavors and also thickens a tiny bit from the starches in the dough. For Korean New Year celebrations, chewy slices of dense rice cakes called duk are added to the stock for bowls of duk mandu guk.

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