Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Korea.
Ingredients
2 quarts chicken stock, homemade or good-quality store-bought
2 garlic cloves, crushed
2 tablespoons soy sauce
1 tablespoon roasted sesame seed oil
1/4 teaspoon salt
24 Korean or other Asian dumplings, homemade (using chicken instead of pork) or store bought
7 ounces fresh or frozen rice cake slices (optional)
3 green onions, diagonally sliced
2 large eggs, lightly beaten
1 teaspoon toasted sesame seeds, to serve
1 piece crispy roasted seaweed, shredded (optional), to serve
Instructions
In a large pan, bring the stock, garlic, soy sauce, sesame seed oil, and salt to a boil. If you are using stock that has already been salted, reduce the salt and soy sauce to taste.
Add the dumplings, rice cakes, if using, and green onions, bring back to a rolling 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 and the rice cakes are soft. Pour in the beaten eggs and stir until cooked through.
Taste the broth and adjust the seasoning if necessary. Spoon about 4 dumplings into each bowl, cover with the broth, and sprinkle over some sesame seeds and shredded crispy seaweed, if using. Serve immediately.
