Recipes

Korean Dumpling Noodles

A hearty and flavorful noodle soup featuring Korean dumplings and rich beef broth.

Servings: 2
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

  • 3-4 stalks Spring Onion, thinly sliced (whites and greens separated)
  • 3 cloves of garlic, minced
  • 1 large shallot, minced
  • 300g minced beef
  • 150g shimeiji mushrooms
  • Broth:
    • 6 cups (1500ml) low sodium beef broth
    • 1 tsp sugar
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • A pinch of MSG (optional)
    • Black pepper to taste
  • Noodles:
    • Soba, udon, ramen, or knife-cut noodles
  • 8 frozen Mandu (Korean dumplings with chicken and vegetable)

Notes

  • MSG is optional and can be omitted if preferred.
  • Customize the dish by adjusting the amount of broth to your liking.

Instructions

  1. Heat sesame oil in a pot over medium-high heat. Add the white parts of the spring onions, shallots, and garlic. Sauté for 30 seconds to 1 minute until fragrant.

  2. Increase heat to high, add minced beef, and break it down with a spoon. Cook for 1-2 minutes until no longer pink. Add a touch more sesame oil if the pan becomes dry.

  3. Add shimeiji mushrooms and sauté for another minute.

  4. Stir in 1 tsp of sugar and 1 tbsp of soy sauce for 1 minute.

  5. Remove half of the beef and mushrooms and set aside for topping later.

  6. In the same pan, add 6 cups of beef broth, 1 tbsp of fish sauce, and a pinch of MSG. Bring to a boil.

  7. While the broth is cooking, boil another pot of water and cook the noodles according to package instructions. Drain and set aside.

  8. Once the broth boils, add frozen dumplings. Reduce heat to low, cover, and simmer for 5 minutes.

  9. Taste and adjust salt if needed.

  10. Divide noodles into serving bowls. Add broth according to preference.

  11. Top with dumplings, reserved beef and mushrooms, green spring onions, and black pepper to taste.