Manduguk (Korean Dumpling Clear Broth Soup)

Slice 1 stalk of green onion thinly and finely mince 2 cloves of garlic.

Beat 2 eggs just until the whites loosen and blend with the yolks, avoiding too many bubbles for cleaner ribbons.

Pour 1000 ml anchovy stock into a pot and bring it to a boil over medium high heat.

When bubbles gather around the edge, add 2 teaspoons soup soy sauce and the minced garlic.

Add 300 g frozen dumplings directly to the boiling broth without thawing.

Stir only once to keep them from sticking to the bottom, then lower the heat to medium so the wrappers stay intact.

Simmer for about 5 minutes with the lid slightly open.

The dumplings are ready when they float and the wrappers look slightly translucent, showing the filling has heated through without bursting.

When the broth returns to a gentle simmer, pour the beaten eggs from a little height in a thin circle.

Do not stir right away. Wait about 20 seconds so the eggs set into fine strands.

Turn off the heat and drizzle in 1 teaspoon sesame oil so its aroma stays fresh.

Ladle the soup into bowls, then finish with the sliced green onion and 2 sheets of roasted seaweed torn finely.