Leftover Dumpling Wrappers Make Amazing Kal-guksu with Beef Bone Broth
Hearty and Delicious Kal-guksu Using Dumpling Wrappers and Beef Bone Broth
Do you ever wonder what to do with leftover dumpling wrappers? Instead of letting them go to waste, here’s a simple and quick recipe for Kal-guksu (Korean noodle soup) using them, simmered in a rich beef bone broth. The chewy dumpling wrappers absorb the deep, savory flavor of the broth, creating a satisfying meal that’s perfect for any time of day. This comforting noodle soup is a crowd-pleaser for all ages. Let’s get cooking!
Main Ingredients
- 18 large dumpling wrappers
- 1/6 zucchini
- A little carrot (for garnish)
- A little green onion (for garnish)
- 800ml beef bone broth (store-bought or homemade)
Seasoning and Toppings
- A pinch of fine salt (to taste)
- 1 Tbsp seasoned soy sauce (adjust to your preference)
- 1 Tbsp dried seaweed flakes (for savory aroma)
- 1 tsp toasted sesame seeds (for nutty flavor and garnish)
- A pinch of fine salt (to taste)
- 1 Tbsp seasoned soy sauce (adjust to your preference)
- 1 Tbsp dried seaweed flakes (for savory aroma)
- 1 tsp toasted sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
First, heat the beef bone broth. If you’re using store-bought broth, pour it into a pot and warm it up. If you’ve made your own, let it simmer gently to enhance its deep flavor.
Step 2
It’s time to prepare the vegetables. Cut the large dumpling wrappers into wide strips, similar to kal-guksu noodles. Thinly julienne the zucchini and carrot. Finely chop the green onion to add a fresh aroma.
Step 3
Add the prepared dumpling wrappers to the simmering beef bone broth. Cook until the wrappers become tender and chewy. They will float to the surface when they are nearly done.
Step 4
Once the dumpling wrappers are cooked, add the julienned zucchini, carrot, and chopped green onion to the pot. Cook just long enough for the vegetables to soften slightly while retaining a bit of crunch. Finally, season with a pinch of fine salt to taste. If you prefer a milder flavor, use less salt.
Step 5
Ladle the finished kal-guksu into serving bowls. Top with a tablespoon of seasoned soy sauce (if using), a sprinkle of dried seaweed flakes for a savory touch, and toasted sesame seeds for nutty flavor and visual appeal. Enjoy it while it’s warm!
