Kim Dae-seok's Sago Dumpling Soup

• sago dumplings 300g
• frozen meat dumplings 8 pieces
• dried kelp 2 sheets (15g)
• carrot 30g
• onion 0.25 piece
• green onion 0.5 stalk
• egg 1 piece
• sago stock 0.5 cup (100ml)
• water 1.5L
• minced garlic 0.5 tablespoon
• soy sauce 1 tablespoon
• salt 0.33 tablespoon
• black pepper 2 pinches
• kelp powder 1 handful

Recipe 🍳

Cooking tips 💡

• Do not place frozen dumplings directly into the broth. Soak them in lukewarm water first, then microwave briefly before adding—this keeps the dumpling skins firm and chewy, preventing them from bursting during cooking.
• Using only store-bought sago stock may result in a heavy, overly thick broth. For a cleaner taste, use kelp-infused water as the main base and mix in only half a cup of sago stock.
• Adding green onion at the same time as the egg mixture causes the egg foam to stick to the green onions, making the dish look messy. Always add green onion after the egg has set slightly for a clean presentation.

Recommended for 🙋

• ⭐Beginners who often get frustrated when frozen dumplings burst while cooking.
• ⭐Those craving a warm, deep-flavored sago broth on cold days or busy mornings.
• ⭐Home cooks looking to achieve restaurant-quality depth of flavor using simple garnishes and store-bought ingredients.