Traditional Korean Dumpling Soup with Savory Broth

Pour water or prepared broth into a large pot and bring to a rolling boil over medium-high heat. If using plain water, add dried anchovies and kelp for 15 minutes, then remove them before proceeding.

Once boiling, add soy sauce, minced garlic, salt, and black pepper to the broth. Stir well to combine.

Carefully add the frozen Korean dumplings (mandu) to the boiling broth. Reduce heat to medium and cook for about 5-7 minutes, or until the dumplings float to the surface and are cooked through.

While dumplings are cooking, whisk the egg in a small bowl. Chop the green onions.

Slowly drizzle the whisked egg into the simmering soup in a thin stream, stirring gently to create fine egg ribbons. Add most of the chopped green onions, reserving some for garnish.

Taste the soup and adjust seasoning with more salt or soy sauce if needed. Ensure the broth is perfectly balanced.

Ladle the Mandu-guk into individual serving bowls. Garnish with the remaining fresh green onions, shredded toasted seaweed (gim), and a drizzle of sesame oil if desired. Serve immediately and enjoy!