Recipe: Korean Chicken Dumpling Soup

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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.

If you haven’t yet been introduced to the power couple of Rejina Pyo and Jordan Bourke and their stylish Korean cooking, you are in for a treat. They offer up this dumpling soup as a classic Korean pick, eaten on the Lunar New Year, and extra-satisfying with both chewy rice cakes and cabbage-stuffed dumplings.

Korean dumplings differ from most other Asian dumplings in that they include cabbage and tofu, as well as meat. Kimchi and glass noodles (dang-myeon) are also common additions. You can of course use store-bought frozen dumplings, but if you have the time, homemade dumplings are really worth making.

This dish is always eaten on the first day of the Korean Lunar New Year. It is made with a clear beef stock, but we also like it as it is done here with chicken stock flavored with garlic and soy sauce. You could also use beef stock if you wish. Traditionally, flat rice cakes are used, but the cylindrical shapes also work well.

Jordan Bourke and Rejina Pyo, authors of Our Korean Kitchen

Chicken Dumpling Soup (ddeok mandu guk)

Serves 6 to 8

Nutritional Info

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

  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.

  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.

  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.

Recipe Notes

Reprinted with permission from Our Korean Kitchen by Jordan Bourke and Rejina Pyo, published by Weldon Owen.

(Image credit: Courtesy of Weldon Owen)

Find the Book:

Our Korean Kitchen by Jordan Bourke and Rejina Pyo