Quick & Delicious Mandu-guk (Dumpling Soup) without Broth
Enjoy Year-End & New Year with Family~~ Mandu-guk (Dumpling Soup) Made Without Broth #ManduGuk #SoupDish #DumplingDish
The year-end is approaching. Gathered with family, a simple yet delicious soup dish is the best. This recipe allows you to easily make a flavorful mandu-guk without the hassle of preparing a separate broth.
Ingredients
- 8 dumplings (mandu)
- 1/4 zucchini
- 1 chili pepper (like Cheongyang chili)
- 3 pieces of dried kelp (dashima), about 5cm x 5cm
- 3 cloves garlic
- 1 egg
- 6 cups water
- 1 teaspoon dried anchovy powder
- 1/2 stalk green onion
- A little soy sauce (guk-ganjang or jin-ganjang)
- A little dried seaweed (gim) for garnish
- A little sesame seeds for garnish
Cooking Instructions
Step 1
Prepare the ingredients for the mandu-guk. Slice the zucchini thinly into half-moon shapes. Finely chop the green onion and chili pepper. Thinly slice or mince the garlic. Gently wipe the dried kelp with a damp cloth. Crack the egg into a bowl and beat it well.
Step 2
Pour 6 cups of water into a pot. Add one dumpling and mash it thoroughly into the water. This step helps to enrich the broth with the flavor of the dumpling, making it more savory and deeper. Add 3 pieces of dried kelp, 1 teaspoon of dried anchovy powder, and just a tiny bit of soy sauce (guk-ganjang or jin-ganjang). It’s best not to over-salt at this stage, as the anchovy powder and dumplings are already seasoned. You can adjust the seasoning later after tasting.
Step 3
Add the prepared zucchini and green onions to the pot and bring to a boil. Let it simmer over medium heat so the ingredients can meld their flavors into the broth.
Step 4
The mandu-guk broth is now simmering beautifully with the added ingredients. Allow the flavors to infuse into the soup.
Step 5
Once the broth comes to a rolling boil, carefully add the 8 prepared dumplings. As the dumplings start to float, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Gently stir to create delicate egg ribbons.
Step 6
When the egg is cooked and floats in soft ribbons, add the chopped chili pepper and garlic (sliced or minced). This adds a touch of spice and aromatic garlic flavor, enhancing the soup’s taste. Simmer for a little longer, and your delicious mandu-guk will be ready.
Step 7
Ladle the finished mandu-guk into bowls. Garnish with finely chopped dried seaweed (gim) and a sprinkle of sesame seeds. Enjoy a warm and satisfying bowl of mandu-guk!
