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Prep time: 5 min

Cook time: 15 min

Total: 20 min

Serves 3-4


  • 8 Korean dumplings (best to get a round shape for soup)

  • 4 1/2 cups dashi stock

  • To make: 8-10 anchovies, 1 piece of kelp, and 6 cups of water. Boil them together for 8-10 minutes, strain, and it's done.

  • 1 tbsp soy sauce

  • 1/2 tsp soy sauce

  • 1/2 tsp minced garlic

  • 2 eggs, beaten

  • 1 tsp sesame oil

  • 2 stalks green onion, sliced

  • sea salt, to taste

  • black pepper, to taste


  1. In a large pan, bring the stock, garlic, soy sauce, sesame oil, and salt to a boil.

  2. Add the dumplings and green onions, bring it back to a boil, then reduce the heat a little and simmer for 8-10 minutes, until the dumplings are cooked through and begin to float on the surface of the broth. Pour in the beaten eggs and still slowly until cooked thoroughly.

  3. Taste the broth and adjust the seasoning, if necessary. Spoon about 4 dumplings into a bowl, cover it with the broth, and sprinkle over some sesame, green/red chilies, crumbled seaweed, and green onions on top. Serve immediately and enjoy!

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