1/2 lb beef brisket (about 230g), cut into small pieces
8 cups water
3 garlic cloves, minced
2 green onions, sliced (or 1/2 cup sliced large green onion (dae-pa))
14 homemade shrimp and asian chive dumplings (or any store-bought frozen dumplings)
1 tbsp fish sauce
1 egg, beaten in a small bowl
1 tsp sesame oil
1/2 tsp ground black pepper
Bring 8 cups of water to a boil over medium-high heat.
Add brisket and garlic to the boiling water. Cover and turn the heat down to medium.
Boil for 30 minutes. Taste a piece to check if it's tender or not. If it's still a little tough, add more water and cook longer, until the beef is tender.
Add 14 dumplings and turn up the heat to medium-high heat. Cook until all the dumplings are floating to the surface and have turned translucent. If you use freshly made dumplings, it will take about 7 minutes, but if you use frozen dumplings straight out of the freezer. It will take longer, between 10-12 minutes.
Add fish sauce and green onion, stirring gently. Let it cook for 1 minute. Pour the beaten egg over the top of the soup and let it cook for about 20 seconds. Stir it gently.
Add sesame oil and ground black pepper. Remove from the heat and serve right away with kimchi and some banchans. Enjoy!