Side Dishes

Three-Color Beef Dumpling Soup

Name: Three-Color Beef Dumpling Soup
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 30 g Korean zucchini; 0.5 g Salt; 30 g Garlic chives (buchu); 30 g Mung bean sprouts; 30 g Tofu; 50 g Egg; 50 g Beef; 20 g Green onion, minced; 10 g Minced garlic; 5 g Sesame oil; a pinch Ground black pepper; 30 g Spinach; 0.5 g Salt; 30 g Carrot; 30 g Perilla seed powder; 200 g All-purpose flour; 20 g Starch; 20 g Onion; 10 g Dried kelp (dasima); 10 g Dried shrimp; 20 g Dried anchovies

삼색소고기만두

Beef and vegetable dumplings in carrot, spinach and perilla doughs, simmered in an anchovy and dried shrimp broth and topped with egg strips. Natural ingredients color the dough and a seafood broth flavors the soup, reducing sodium.

🇰🇷 A twist on Mandu — see the classic korean dumplings recipe →

📝 Step-by-Step Instructions

Blanch the spinach in salted boiling water, cool in cold water and blend finely.

Prepare carrot juice, spinach juice and perilla seed powder. Divide the flour and starch into three, knead each with one of them and let rest.

Julienne the zucchini, salt lightly and squeeze dry. Slice the garlic chives, blanch and chop the bean sprouts, and squeeze the tofu dry in a cloth.

Cook the egg yolk and white into thin sheets. Simmer the anchovies, kelp, dried shrimp and onion for about 30 minutes and strain to make the broth.

Finely chop the beef and season with the green onion, garlic, sesame oil and pepper.

Mix the vegetables and beef into a filling. Roll out the rested doughs, fill and shape dumplings, then simmer them in the broth. Serve topped with the egg strips.

📊 Nutrition Facts (per serving)

203.8Calories (kcal)

38.4 gCarbs

0.4 gProtein

5.4 gFat

136.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.