Steamed Dumplings in Bulgogi Broth

Steamed Dumplings
in Bulgogi Broth


6 cups chicken stock

1 inch piece ginger, peeled and thinly sliced

1/2 head small Napa cabbage, thinly sliced

16 Bibigo Chicken and Vegetable Steamed Dumplings

1 cup snow peas, roughly chopped

ΒΌ cup Bibigo Korean BBQ Sauce & Marinade Original

2 eggs

  1. Place chicken broth and ginger in a large pot and bring to a boil. Add cabbage and dumplings and return to a boil. Once boiling, reduce heat and simmer for 5 minutes. Add snow peas and simmer until the vegetables are tender and the steamed dumplings are cooked through, about 2 more minutes.
  2. Stir in the Korean BBQ Sauce & Marinade.
  3. Right before serving, crack eggs into a bowl. Stir with a fork and gently add it to the simmering soup while stirring the soup.
  4. Immediately divide soup into 4 bowls and serve immediately.

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