Korean Corn Dumpling Soup with Shrimp

Method8 steps

1. 1

   Step 1: Put fresh corn kernels and 1/4-1/2 cup of water in a blender and process until smooth.

   Uses 2 fresh corns (kernels cut off) · 1/4-1/2 cup water

2. 2

   Step 2: In a large mixing bowl, combine flour (2 1/2 cups) and salt (1 teaspoon). 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.

   Chill dough · 30 minUses 2 1/2 cups flour · 1 teaspoon salt · about 2/3 prepared corn puree initially, more if needed for dough consistency

3. 3

   Step 3: Meanwhile, clean the shrimp (1 lb large) by removing head and shells. Do not discard them. You will use them to make soup base. Devein the shrimp and set aside.

   Uses 1 lb large whole shrimp

4. 4

   Step 4: Put 8 cups of water in a pot and add reserved shrimp heads and shells, and the dried sea kelp (1). Bring to boil and simmer for 10 minutes. Discard the shrimp heads, shells, and the sea kelp.

   Simmer stock · 10 minUses 1 dried sea kelp (dashima) · 8 cups water · reserved shrimp heads and shells

5. 5

   Step 5: In a small mixing bowl, mix the Korean soybean paste (3 tablespoon) and Korean chili paste together. Add 2-3 tablespoonful of shrimp stock to loosen up. Pour the paste mixture into the shrimp stock and stir well.

   Uses 3 tablespoon Korean soybean paste (doenjang) · 1 1/2 tablespoon Korean chili paste (gochujang) · 2-3 tbsp prepared stock to loosen paste, then return mixture to remaining stock

6. 6

   Step 6: 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.

   Uses prepared chilled corn dough, torn into thin bite-size pieces · prepared seasoned shrimp stock

7. 7

   Step 7: Add Shrimp and zucchini (1/2) and bring the soup to boil over medium high heat. When the shrimps are fully cooked, the soup is ready to serve.

   Uses 1/2 zucchini (cut in half lengthwise and sliced thinly) · salt to taste if needed · prepared peeled and deveined shrimp

8. 8

   Step 8: Kimchi is a great accompaniment for this meal.