Description
Savory Korean Dumpling Soup with Beef Broth and Egg Ribbons is a must-try!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 6 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 cup carrots, julienned
- 1 cup bok choy, chopped
- 1 package (12 oz) frozen Korean dumplings
- 2 large eggs, beaten
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the beef broth, soy sauce, sesame oil, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the julienned carrots and chopped bok choy to the pot. Let the vegetables cook for about 5 minutes until tender.
- Carefully add the frozen dumplings to the soup and cook according to package instructions, usually about 5-7 minutes.
- While the dumplings are cooking, slowly drizzle the beaten eggs into the soup, stirring gently to create egg ribbons.
- Once the dumplings are cooked, remove the pot from heat. Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
- For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the broth while it simmers.
- Substitute the beef broth with vegetable broth for a vegetarian version, and use vegetable dumplings instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg