This Korean style corn dumpling soup with shrimp is made with Korean soybean paste broth. Shrimp and zucchini make the dish a complete meal.

Corn Dumpling, shrimp, and zucchini are cooked in a soybean paste broth.

As I enjoyed this corn dumpling soup with shrimp, I had to recollect the memories of Malaysia. It has been 2 years since my family moved to Kuala Lumpur, Malaysia. My families and myself have made many good friends and enjoyed this beautiful tropical land throughout.

Life do sometimes makes you tun to a different direction that you didn’t expect. It looks like we are moving back to U.S soon.

My kids are excited. I am, too, but with a little bitter-sweet feeling. My family had a great 2 year adventure in Malaysia. We made some wonderful friends, helped many families who are in needs, enjoyed the great foods and companies, relaxed in the beautiful tropical beaches to ease the hustle and bustle city life… There were some challenges during our time here but we focused on what we were blessed with.

Getting ready for a big move is stressful. I’ve been going through lots of stuff everyday for the past few days to organize and simplify our life. Things do accumulate without recognizing it, especially if you have growing kids. Some stuff is easy to replace but some has precious emotional values but too bulky to store. But out of this stressful long inventory list days, you sometimes discover things that you have forgotten but brings back to the memory of yesterdays as you found it.

For days like these, when you are a little stressed out but with a glimpse of smile appearing on you face from moment to moment, you need a comfort food to get you go through. So I made a pot of Corn Dumpling Soup with Shrimp.

This soup can be made very easily and fast.  If you are not a big fan of shrimp, you can omit the shrimp to make vegan or replace with chicken. This type of dumpling is called Soojaebi (수제비) in Korea. I will call this dish – oksoosoo saewoo miso soojaebi (옥수수 새우 미소 수제비). Oksoosoo = corn, and saewoo = shrimp.

Sweet corn is removed from the husk

Her name is  C O R N. Remove her husk, please.

Corn kernels are cut to used in corn dumpling soup

Slice off the corn kernels.

Tip: Break the corn in half first, then slice off the kernels. That way, your kernels won’t fly off to the air driving you crazy. (I need to keep my stress level down these days)

Corn kernels are pureed

Puree the corn kernels in a blender with some water until smooth.

Pureed corn kernel is added to a flour mixture

Mix flour and salt in a bowl and pour in about 2/3 of the corn puree.

Mix the corn dumpling dough with a wooden spoon.

Mix together with a spoon to bring the dough together. Add more puree until you get the right consistency.

There is no exact ratio of flour and corn puree. You just have to follow your gut. No matter what you do, you won’t fail. I promise.

Briefly knead the corn dumpling dough and form into a ball.

Knead the dough for 1 minute or so, then form into a ball shape. The consistency is similar to the bread dough.

Chill in the fridge while you are getting the soup stock ready. 30 minutes of chilling time is ideal.

Clean the shrimp to remove the shell.

I had some whole shrimp. I peeled them and deveined them. Keep the shrimp heads and shells. You will use them to make shrimp stock.

Srhimp stock is made with shrimp head and shell, and sea kelp.

Combine shrimp heads, shells, and a piece of dried sea kelp in water. Bring to boil and simmer for 10 minutes.

Remove the shrimp head and sea kelp to collect the stock.

Remove your ocean friends from their bath water.

Slice zucchini thinly with a knife.

Slice zucchini thinly. Set aside.

Mix Korean soybean paste and chili paste together in a bowl.

Combine miso paste and Korean chili paste in a small mixing bowl.

I used Japanese miso, but Korean bean paste (doenjang) can be used as well for more robust flavor.

Add a few spoon of whrimp stock to loosen up the paste.

Add a few tablespoons of shrimp stock in the bowl to mix and loosen up the paste.

Korean soybeab paste stock is ready to make the dumpling soup.

Then, bring the paste mixture to the pot of shrimp stock and mix well together. Now you just created the miso-Korean chili paste-shrimp-soup stock!!!

Bring the stock to a gentle boil.

Take the dough and tear off.

Take the dough out of fridge and tear off a little portion.

Flatten the dough and hand torn small pieces.

Flatten the small piece of dough with your fingers.

If your fingers stick to the dough, wet them with a cold water. The trick here is to work quickly.

Drop the hand torn small pieces of dough into the soybean paste stock.

Tear off the small piece and drop into the simmering stock. Try to work fast. Don’t try to make it perfect or pretty. Whether it is big or small, thick or thin, it is okay.

Stir the dumpling pieces with a spoon in the stock.

Stir them occasionally so that they don’t stick.

Add the shrimp into the dumpling stock in a pan.

Add the zucchini slices and the shrimp

Boil the shrimp corn dumpling soup in Korean. doenjang broth

Boil until the shrimps are cooked. Season with salt if needed.

That’s it. Your simple meal is ready to serve.

Corn Dumpling Soup with Shrimp is served in a classic Asian bowl

The chewy corn dumpling with shrimp flavored miso soup… Try with any kimchi of your choice on top. It is just so comforting and filling.  I was satisfied and regained my strength to move on.

I discovered a piece of my son’s tooth under his bed as I was pulling a container that was stored underneath. The tooth fairy must have forgotten to take and accidentally fell off behind the bed in the crack of mattress and the headboard. Who would have thought I would be discovering a tiny tooth under the bed?  But that put a smile on my face. I kept the tooth in a container along with the others(?).  Shhhhh! Please, don’t tell the tooth fairy that I have a jar of teeth.

Hope your summer is going fun and exciting. I will be visiting my family in Korea for the next few weeks. I will try to post some pictures of the places I visit while traveling, if I can.  I am excited.

Until I visit you with more recipes in the beginning of this fall, have a great summer!

Thanks to all and each of you for your great support for my blog.  It means a lot to me. I will be back in September!

Corn dumpling with shrimp and zucchini is a comforting meal.
Corn Dumpling Soup with Shrimp

Korean Corn Dumpling Soup with Shrimp

This Korean style corn dumpling soup with shrimp is made with Korean soybean paste broth. Shrimp ans zucchini makes the dish a complete meal.
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  • Put fresh corn kernels and 1/4-1/2 cup of water in a blender and process until smooth.
  • In a large mixing bowl, combine flour and salt. 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.
  • Meanwhile, clean the shrimp by removing head and shells. Do not discard them. You will use them to make soup base. Devein the shrimp and set aside.
  • Put 8 cups of water in a pot and add reserved shrimp heads and shells, and the dried sea kelp. Bring to boil and simmer for 10 minutes. Discard the shrimp heads, shells, and the sea kelp.
  • In a small mixing bowl, mix miso and Korean chili paste together. Add 2-3 tablespoonful of shrimp stock to loosen up. Pour the the paste mixture into the shrimp stock and stir well.
  • 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.
  • Add Shrimp and zucchini and bring the soup to boil over medium high heat. When the shrimps are fully cooked, the soup is ready to serve.
  • Kimchi is a great accompaniment for this meal.
Serving: 4g
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