Korean Dumpling Soup (Mandu-guk)

Ingredients

• 16 count Pork and Vegetable Dumplings (Mandu)
• 6 cup Beef broth
• 3 clove Garlic
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 stalk Green onion
• 2 count Egg
• 1 sheet Toasted seaweed (gim) (optional)
• ½ tsp Salt
• ¼ tsp Black pepper

Steps

1. Mince the garlic and thinly slice the green onions, separating the white and green parts.
2. In a large pot, bring the beef broth to a boil. Add the minced garlic, soy sauce, and salt. Reduce heat to medium-low.
3. Carefully add the frozen dumplings to the simmering broth. Cook for 8-10 minutes, or until dumplings float and are cooked through.
4. While dumplings cook, lightly beat the eggs in a small bowl. Slowly drizzle the beaten egg into the simmering soup, stirring gently to create thin strands of egg.
5. Stir in the sesame oil and the white parts of the green onions. Cook for another 1-2 minutes.
6. Ladle the soup and dumplings into individual bowls. Garnish with the green parts of the green onions and shredded toasted seaweed, if using. Serve hot.