On a chillier day, nothing beats a bowl of this nourishing dumpling soup
• 10 dried anchovies
• 3 garlic cloves, roughly chopped
• 3 spring onions, roughly chopped
• 1 small onion, roughly chopped
• 2 teaspoons salt
• 12 Dumplings, uncooked
• 1 egg, beaten
• 1 spring onion, finely sliced
1 For the anchovy broth, heat 1.5 litres water, anchovies, garlic, spring onions, onion and salt in a large saucepan and bring to the boil.
2 Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Strain the broth through a sieve into a clean pan and discard the vegetables.
3 Taste and season the broth with more salt as needed, then return it to the boil. Add the mandu to the pan and reduce the heat to a simmer.
4 Cook for 6–7 minutes, until the mandu are cooked through and rise to the surface of the broth.
5 Divide the mandu between four bowls, then with the heat off, whisk the beaten egg through the broth.
6 Pour the broth over the dumplings, scatter with spring onion, and serve immediately.
Recipe extracted from K is For Korean