Mandoo guk (Korean dumpling soup)

Bring 6 cups of water to a boil in a large pot over high heat.

Carefully add the 20 dumplings to the boiling water and stir gently to prevent sticking. Cook until the dumplings rise to the surface and float, then cook for an additional 1-2 minutes.

In a small bowl, beat the egg lightly with a fork. Slowly drizzle the beaten egg into the simmering soup while stirring gently to create thin egg ribbons.

Season the soup with soy sauce, salt, and pepper to taste. Stir well to combine.

Ladle the hot dumpling soup into serving bowls. Top each bowl with crushed dried seaweed (gim/nori) and serve immediately.