Chicken Dumpling Soup (ddeok mandu guk)

Step 1

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.

Step 2

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.

Step 3

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.