Heartwarming Anchovy and Kimchi Mandu Soup
Simple Recipe: How to Make Delicious Anchovy Mandu Soup
This is a comforting Mandu soup (dumpling soup) I made for a late-night snack after an early dinner. I simmered it with anchovies to create a rich broth that’s perfect for sipping. It was so delicious that I ended up adding rice to the leftovers! This simple Mandu soup is wonderfully satisfying and easy to make.
Main Ingredients
- 2 ladles of well-fermented Kimchi (approx. 1.5 cups)
- 10 frozen dumplings (Mandu)
- 10 dried anchovies (for broth, heads and guts removed)
Seasoning & Others
- 1 Tbsp sesame oil
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Place 2 generous ladles of well-fermented kimchi into a pot. The tangy and slightly sweet flavor of the kimchi will add depth to the soup.
Step 2
Add 1 tablespoon of sesame oil and stir-fry the kimchi over medium-high heat for about 1 minute, just to coat it. This step helps to enhance the kimchi’s aroma and flavor, making the broth even more delicious.
Step 3
Once the kimchi is lightly stir-fried, add about 10 prepared dried anchovies (heads and guts removed) and pour in 3-4 cups (standard paper cup) of water. The anchovy broth will add a clear, refreshing taste to the soup.
Step 4
Now, bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes to allow the anchovy flavor to fully infuse into the broth.
Step 5
To make the soup extra tasty, prepare 10 frozen dumplings of your choice. Whether you prefer kimchi dumplings, meat dumplings, or any other kind, feel free to use your favorites.
Step 6
When the kimchi broth is boiling vigorously, carefully add the frozen dumplings. Gently stir them to prevent them from sticking together.
Step 7
The soup is ready when the dumplings are cooked through and float to the surface! Serve the warm anchovy and kimchi Mandu soup in bowls and enjoy. It’s absolutely delightful to add rice and eat it like a hearty porridge!
