Hearty Anchovy Broth Dumpling Soup (Manduguk)
Simple Home Cooking Recipe: Anchovy Broth Dumpling Soup
Enjoy a satisfying meal with this hearty and refreshing anchovy broth dumpling soup (Manduguk). The clean taste, complemented by cooling radish and savory anchovy broth, makes for a delightful experience.
Manduguk Ingredients- 1/2 piece of Korean radish (daikon, about 10cm)
- 1 handful of medium dried anchovies (for broth, about 10-15)
- 1 egg
- 6 meat dumplings
- 1/2 sheet of dried seaweed (gim)
- 1/2 stalk of green onion
Seasoning Mix Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar (adjust to taste)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar (adjust to taste)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
In a pot, add the Korean radish, sliced into thin, flat pieces, along with a handful of medium dried anchovies and 1 liter of water for the broth. Bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for 10-15 minutes to extract the deep flavors from the anchovies and radish. For a cleaner broth, you can remove the anchovies’ heads and insides before simmering.
Step 2
To prepare the egg garnish, heat a frying pan with a generous amount of cooking oil over medium-low heat. Once the pan is preheated, crack in the egg. Use a spatula or chopsticks to vigorously stir and scramble the egg into thin, lacy strands. Cook until just set but still tender.
Step 3
Once the anchovy broth is boiling, add the 6 meat dumplings. Continue to boil over high heat for another 5 minutes, ensuring the dumplings are cooked through. They are ready when they float to the surface.
Step 4
In a small bowl, combine the seasoning mix ingredients: 1 Tbsp gochugaru, 2 Tbsp guk-ganjang, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Mix well. If you enjoy a tangy flavor, add 1 Tbsp of vinegar. For a less sour taste, reduce the vinegar to 1/2 Tbsp according to your preference. This seasoning mix can be added to the soup for enhanced flavor.
Step 5
Thinly slice the 1/2 sheet of dried seaweed (gim) into thin strips or smaller pieces. The seaweed garnish adds a nutty aroma and visual appeal to the dumpling soup.
Step 6
Once the manduguk is ready, add the thinly sliced egg garnish and a generous amount of chopped green onion. Serve the soup in bowls, and for an extra kick of flavor, add the prepared seasoning mix to your liking. This hearty meal, with its plump dumplings and refreshing broth, is now complete and ready to be enjoyed.
