Spicy Bean Sprout Dumpling Soup

Ingredients

Bean Sprouts 50g, Dried Pollock Head 40g, Gochujang (Red Chili Paste) 10g, Flour 100g, Chili Powder 5g, Salt 2g

Instructions

1. 1

   Mix salt into the flour, knead, and let it age.

   
2. 2

   Grill the dried pollock head, add to cold water and boil to make broth, and strain through gauze.

   
3. 3

   Pour the broth from 2 into the pot, add half the bean sprouts, and once boiling, dissolve in gochujang and chili powder and boil.

   
4. 4

   Roll out the aged sujebi dough and boil separately in boiling water, then drain.

   
5. 5

   Add the dumplings from 4 to 3 and bring to a boil.

   
6. 6

   Add the remaining bean sprouts to finish.