Skip to content
UnoRecipe
March 2, 2026
Dumpling Soup: Soaking the Frozen Dumplings in Water First Keeps the Broth Clear

Dumpling Soup: Soaking the Frozen Dumplings in Water First Keeps the Broth Clear

Profile요리왕비룡 Korean Food CookingViews: 28
Dumpling Soup
Soup
Korean Food
Dumplings
Radish
Egg
Broth Dish
Easy Recipe
Home Cooking
Holiday Recipe
Winter Recipe
Anchovy Broth
Cook time
25 min
Difficulty
1 out of 5 stars
Servings
Serves 2

Ingredients

Tap to check off
Serves 2
We may earn a commission on purchases made through the links above.

Steps

  1. Rinse the frozen dumplings once and soak them in water.

  2. Julienne the radish, thinly slice the green onion, clean the dried anchovies, and dry-roast them in a pan until crispy.

  3. Add the anchovies to 1.3L of water and boil for 5 minutes.

  4. Remove the anchovies, add the julienned radish, and simmer for another 5 minutes.

  5. Add the dumplings, 1T soup soy sauce, and 1T tuna sauce, and simmer on medium-low heat for 7 minutes.

  6. While the dumplings cook, beat 1 egg.

  7. Once the dumplings float to the surface, add the beaten egg, 0.5T salt, 1T sesame oil, and the green onion.

Ad
Original video

You might also like

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

요리왕비룡 Korean Food Cooking
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

요리왕비룡 Korean Food Cooking

Related Articles

ingredient-guide

Perfectly Boiled Eggs: A Time Chart Settled by Data and Science

Soft-boiled in 6 minutes? Or 7? Answers split because the variables go unsaid. Using data from 1,630 UnoRecipe recipes and the coagulation science of white vs. yolk, we settle a doneness-by-time chart for a boiling-water start.

#eggs#boiled-eggs#soft-boiled#hard-boiled
food-trends

Kimchi-jjigae: Pork or Tuna? The Data Behind the Fork

UnoRecipe's 12 kimchi-jjigae recipes split 9 pork to 3 tuna. We use the data and food science to show how pork fat and canned-tuna oil build two different broths.

#kimchi-jjigae#pork#tuna#food science