Yield: 2 gallons
Ingredient Amount
Chicken/Pork Stock - use K1 made stock 2 gallons
Scallions, thinly sliced 1 Tbsp.
Garlic, minced ½ Tbsp.
Red pepper paste, Korean ½ Cup
Soybean paste, Korean 1 Cup
Soy sauce, light 1 tsp.
Cabbage kimchi, rough chopped
To fit on spoon 4 Cups
Soy Bean or Mung bean sprouts, cut into 1” lengths 120 g
Sesame oil 1 Tbsp.
Kosher salt as needed
Black pepper, ground as needed
Eggs, beaten lightly 4 ea.
Corn starch(to make slurry) 1 cup
Pork dumplings (Optional - See Chef)
Spicy Pork Dumplings (meatballs)
Yields ?
Ingredients Amount
Firm Tofu 50 g
Ground pork 200 g
Cabbage Kim Chi 60 g
Drained and chopped
Bean sprouts, mung or soy 50 g
Steamed and chopped to fit meatballs
Scallions, thin bias cut 2 ea.
Garlic, minced 3 cloves
Ginger, minced 15 g
Oyster sauce 15 ml
Dark sesame oil 5 ml
Salt
Pork Dumpling Method:
1. Preheat oven to 400F
2. Drain tofu on paper towels while preparing other ingredients.
3. Place all ingredients in a large bowl and knead together
4. Make small taste test
5. Form into small meat balls, place onto ½ sheet tray while forming
6. Place tray of meatballs into pre-heated oven and roast until cooked through, and brown on exterior.
7. Remove from oven, serve as garnish in soup or on skewers with dipping sauce.
Soup method and finishing:
1. Bring stock to a boil, skim.
2. Add scallions, garlic, red pepper paste, soybean paste, soy sauce, and kimchi. Return soup to a boil.
3. Thicken with corn starch slurry to a light consistency
4. Taste, adjust seasoning with salt and pepper. Add eggs and stir gently to create “egg drop” effect.
5. Finish soup with pork dumplings and bean sprouts, placed into each cup just before serving