Mandoo Guk AKA Korean dumpling soup

I love mandoo guk (mohn-do-gook). It's a dumpling soup in meat broth kind of stuff that's typically eatn on cold nights, for breakfast, when you're feeling down maybe, after a night of drinking or traditionally w/ rice cakes on New Year's day. I guess you can call it a Korean comfort food of sorts. Every Korean has had it, and most love it.

There are many ways to have this dish, below is a quick and dirty recipe. Cooking time from start to finish is about 10-15 minutes for a 2 person meal. If you're going to make the dumplings from scratch, obviously, it will take quite a bit more time.

Ingredients:
4-5 large dumplings should do although you can use more for smaller ones.
One (1) can of Swanson's chicken broth or beef broth. (I prefer the low sodium variety)
cubed sirloin steak, as much as you like, but don't go overboard
1-2 eggs
water
salt & pepper
green onions
flour or other thickening agent. Not needed if the dumplings are covered in flour already.

Pour equal parts broth and water into a small pot with dumplings. Half a typical can of broth should be fine. One tablespoon of flour for this much soup should be about right depending on how thick you want the soup. Again, if your dumplings are already covered in flower, no need for this step. Add dumplings, cubed meat and green onions to the soup. Boil about 10-15 minutes, salt & pepper to taste. When you're about done, crack an egg or two into the pot and slowly mix, careful not to puncture dumplings. The eggs should quickly become stringy and cook creating an egg drop soup like effect.

Enjoy with a bowl of rice and some kimchi! :)