Put Tofu in a cheese cloth and squeeze liquid out as much as you can. Cook the mung bean sprouts in boiling for 5 minutes, drain the water and cut 3-4 times. Place on the cheese cloth and squeeze the liquid out, too. Use same process on the chopped fermented Kimchi.
Put them in a medium bowl add minced beef, chopped garlic and salt mix well.
Place 1 teaspoon of the above stuffing on a dumpling skin and wet the edge, fold in half for half circle and wet the both end connect them. Repeat with the remaining skins. Put the dumplings aside until the soup is ready; cover with a wet paper towel to avoid drying the skin.
Slice the beef into small pieces. Add the water and cook for 20 minutes on medium high heat. In the meantime, separate the egg whites and yolks, whisk and pan fry them thinly with 2-3 drops oil and julienne. Cut seaweed into quarters and julienne too. You can either chop or shred the green onions, it is your choice. When the soup is boiling add garlic, salt and black pepper. Drop in the reserved dumplings and cook for 10-15 minutes. When the dumplings float, then they cooked.
Garnish with the prepared egg white, egg yolk, shredded seaweed and chopped/ or shredded green onions.