Mandu-guk (Korean Dumpling Soup)
Mandu-guk is a comforting Korean dumpling soup made with frozen dumplings simmered in plain water — no separate broth needed. Bursting one or two meat dumplings releases a savory depth into the soup, and a swirl of beaten egg finishes it into a hearty, satisfying bowl.
Ingredients
Ingredients
- Water4 cups
- Frozen dumplings10
- Eggs2
- Green onion1 stalk
- Carrota little
- Oniona little
- Soup soy sauce1 tbsp
- Salta little
- Dashida (Korean soup stock powder)a little
Directions
- 1
Pour water into a pot and bring it to a boil. Once it is boiling, add the frozen dumplings.
- 2
Burst one or two meat dumplings; this brings a savory depth to the soup even without a separate broth.
- 3
Simmer until the dumplings are cooked through. You can add carrot and onion too (optional).
- 4
Season with 1 tablespoon of soup soy sauce. If it needs more, add salt, and a little dashida to taste if you like.
- 5
Beat the eggs and pour them evenly over the boiling soup.
- 6
Slice the green onion thinly, scatter it on top, and serve.
Tips
Bursting one or two meat dumplings deepens the flavor of the broth. If you prefer a clearer soup, use anchovy-kelp stock or a little seasoning instead.