Korean Corn Dumpling Soup with Shrimp
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Korean Corn Dumpling Soup with Shrimp
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This Korean style corn dumpling soup with shrimp is made with Korean soybean paste broth. Shrimp ans zucchini makes the dish a complete meal.
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Ingredients
- 2 fresh corns kernels cut off
- 1/4-1/2 cup water
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 lb large whole shrimp
- 1 dried sea kelp (dashima)
- 8 cups water
- 1/2 zucchini cut in half lengthwise and sliced thinly
- 3 tablespoon Korean soybean paste (doenjang)
- 1 1/2 tablespoon Korean chili paste (gochujang)
- salt to taste if needed
Instructions
- Put fresh corn kernels and 1/4-1/2 cup of water in a blender and process until smooth.
- In a large mixing bowl, combine flour and salt. Add about 2/3 of the corn puree to the flour and mix with spoon to moisten the flour. Add more corn puree if needed to get the bread dough consistency. Knead the dough with a hand for 1-2 minute and chill in the fridge for 30 minutes.
- Meanwhile, clean the shrimp by removing head and shells. Do not discard them. You will use them to make soup base. Devein the shrimp and set aside.
- Put 8 cups of water in a pot and add reserved shrimp heads and shells, and the dried sea kelp. Bring to boil and simmer for 10 minutes. Discard the shrimp heads, shells, and the sea kelp.
- In a small mixing bowl, mix miso and Korean chili paste together. Add 2-3 tablespoonful of shrimp stock to loosen up. Pour the the paste mixture into the shrimp stock and stir well.
- Bring the seasoned shrimp stock to a simmer. Take the dough out of fridge, and tear off a little portion. Flatten the dough with your fingers to make thin, and tear off to bite size dumpling pieces. Drop the dumpling in the simmering stocks. Try to work as fast as you can.
- Add Shrimp and zucchini and bring the soup to boil over medium high heat. When the shrimps are fully cooked, the soup is ready to serve.
- Kimchi is a great accompaniment for this meal.
Nutrition Information
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Serving
4g
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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