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Cooking With Bwog: Dumpling Soup

my dumplings boiling in the pot!

Cooking with Bwog is back! In case you haven’t noticed, it’s cold now, and soup is a good food to eat when you’re cold, so today at Bwog we’re making dumpling soup. I actually made this last week but whatever. You can make it tonight. I got this recipe from Maangchi’s YouTube channel.


  • Beef brisket (Maangchi used 1/2 lbs to serve two, I don’t know how much I used)
  • Minced garlic
  • One egg, beaten
  • The kind of dumplings you put in soup (like not gyoza, which are meant to be pan-fried) – seven per person. I used frozen kimchi dumplings from HMart, and Maangchi used a mix of these same dumplings and homemade shrimp dumplings.
  • One teaspoon sesame oil
  • One tablespoon fish sauce (or to taste – you can also use soy sauce)
  • Some ground black pepper
  • Large green onion (optional – I used cilantro instead because why not)

this is way too much food for one person, fyi.

Boil a pot of water (Maangchi says eight cups but I don’t know what that looks like so I just kinda filled my pot). Add the beef and garlic and let it boil for half an hour, or until the beef is tender. Add your dumplings and boil until the dumplings are cooked (around 10 minutes, depending on what type of dumpling you use). Add your green onion if you’re using any, and your fish sauce. Pour the beaten egg in and let it cook for a little bit (like a few seconds, not too long). Add sesame oil and black pepper. Serve piping hot.

I underestimated how filling and large my dumplings are and also made rice, and could not finish it, so please take that into account. Don’t serve with rice, although rice is in my picture. The dumpling soup on its own is a full meal. I also should have put more water in it, but it be like that sometimes. Overall, it’s a relatively easy recipe that makes a hearty, very filling meal that’s perfect for a cold, winter day like today.

Dumplings via Youngweon Lee

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