Kimchi and Beef Dumpling Soup

    Kimchi and Beef Dumpling Soup

    Be the 1st to save!
    2hours30min


    Be the first to make this!

    This is a Korean dumpling soup known as 'Kimchi mandukuk' that has beef, kimchi, tofu and bean sprouts being the main filling.

    Ingredients
    Serves: 4 

    • Dumplings
    • 300g firm tofu
    • 300g bean sprouts
    • ½ cup fermented Kimchi, diced
    • 300g beef or pork mince
    • 1 teaspoon garlic, diced
    • 1 teaspoon salt
    • 40 dumpling skins
    • Broth
    • 100g lean beef
    • 7 cups (1.75 litres) water
    • 1 tablespoon garlic, diced
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • Garnish
    • 2 eggs
    • 2 sheets dried seaweed
    • 2 spring onions, diced or sliced

    Directions
    Preparation:1hour  ›  Cook:1hour30min  ›  Ready in:2hours30min 

    1. Dumplings: Put tofu in a cheese cloth and squeeze out as much liquid as you can.
    2. Cook the bean sprouts in boiling for 5 minutes then drain the water and cut 3-4 times. Place on the cheese cloth and squeeze out the liquid. Use same process on the diced fermented Kimchi.
    3. Put the tofu, bean sprouts and kimchi in a medium bowl then add the beef mince, garlic and salt. Mix well to create the stuffing.
    4. Place 1 teaspoon of the stuffing on a dumpling skin then wet the edges and fold in half then wet the ends and connect them to create a crown shape.
    5. Repeat with the remaining skins. Put the dumplings aside until the soup is ready. Cover with a wet paper towel to avoid drying the skin.
    6. Broth: Slice the beef into small pieces then add to the water and cook for 20 minutes on medium high heat. Add garlic, salt and black pepper.
    7. Drop in the reserved dumplings and cook for 10-15 minutes. When the dumplings float they cooked.
    8. Garnish: Separate the egg whites and yolks, whisk and pan fry them thinly with 2-3 drops oil and julienne.
    9. Cut seaweed into quarters and julienne too. You can either dice or slice the spring onions, it is your choice.
    10. To Serve: Ladle the broth with a couple of dumplings into each serving bowl. Garnish with the prepared egg white, egg yolk, seaweed and sping onions.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate