Step 1

In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.

Step 2

Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.

Step 3

Add the oil. Heat the oil over medium heat until small bubbles start to appear. You can add a tiny piece of garlic. If the garlic immediately sizzles, the oil is hot enough.

Step 4

Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.

Step 5

Add the soy sauce, dark soy sauce, Chinese black vinegar white pepper, and sesame seeds. Feel free to adjust your taste.

Step 6

In the same pot, add water. Leave the water to come to a boil.

Step 7

Once it boils, add the frozen dumplings or dumplings of choice.

Step 8

Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.

Step 9

Remove the dumplings from the pot and then drain any excess water.

Step 10

Transfer the dumplings to the hot and sour soup base.

Step 11

In the same pot, cook the noodles until still very chewy and still has a bite. Do note that the noodles will still cook from the residual heat and the hot water that will be added later on, so don’t overcook your noodles.

Step 12

Drain the noodles from the water and add in the bowl with the dumplings.

Step 13

Carefully scoop 1 to 1.5 cups of the hot dumplings/noodle water from the pot. Pour into the bowl with the noodles and dumplings.

Step 14

Mix to evenly distribute the soup base into the liquid.

Step 15

Finish with sesame oil and top with green onions and fried shallots.

Step 16

Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!