Hearty Dumpling Soup

Name: Hearty Dumpling Soup
Cuisine: Korea
Ingredients: 7 oz (200 g) beef; 8 cups (2 liters) water; Salt and freshly ground black pepper, to taste; 1 tablespoon soy sauce, or to taste; 2 cups (100 g) bean sprouts, tails trimmed; 1 cup (150 g) Chinese Cabbage Kimchi, minced; 5 oz (150 g) ground pork; ½ cake (5 oz/ 150 g) soft tofu, drained and mashed with a fork; ½ cake (5 oz/ 150 g) soft tofu, drained and mashed with a fork; 2 tablespoons minced green onion; 1 tablespoon crushed garlic paste; 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon sesame paste; 1 teaspoon salt; 1 teaspoon ground white pepper; 1 teaspoon sesame oil; 1 egg, white and yolk separated; Oil, for frying

Preparation info

Makes
6
dumplings or serves

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

7 oz (200 g) beef
8 cups (2 lit

Korea
Soup

Method

In a saucepan, bring the beef and water to a boil over high heat. Reduce the heat to low, simmer uncovered for 30 minutes and remove from the heat. Remove the beef from the stock and reserve the stock. Thinly slice the beef and season with the sesame oil, salt and pepper. Set aside.
Prepare the Filling by bringing a saucepan of water to a boil and blanching the