Simple Mandu-guk (Dumpling Soup) with Savory Anchovy Broth
Perfect for Cold Days! Super Simple Mandu-guk Recipe, Enhanced with Delicious Anchovy Broth
When the weather turns chilly, don’t you often crave a warm, hearty bowl of food? Introducing a mandu-guk that’s both filling and delicious, without needing many side dishes. Made with a deep and savory anchovy broth, the clear and piping hot soup is simply superb. This is an incredibly easy mandu-guk recipe using store-bought dumplings – try it now!
Mandu-guk Ingredients
- 10-12 Large Dumplings (Mandu)
- 5 pieces Dried Kelp (Dashima)
- 1 pack Dried Anchovies for Broth (about 10-15g)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Low-Sodium Fish Sauce
- 1/3 Tbsp Coarse Salt
- 1/2 Tbsp Minced Garlic
- 2 Eggs
- A little Green Onion or Scallions
- 7 Mugs of Water (approx. 1400ml)
- 1 Tbsp Mushroom Powder (or any umami-boosting powder)
- A pinch of Black Pepper
Cooking Instructions
Step 1
In a pot, add 7 mugs of water (approx. 1400ml), 5 pieces of dried kelp, 1 pack of dried anchovies for broth, and 1 Tbsp of soup soy sauce. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to create a delicious anchovy broth. We’ll remove the anchovies and kelp later.
Step 2
While the broth is simmering, crack 2 eggs into a bowl and beat them well. Lightly oil a pan over low heat, pour the beaten eggs thinly, and cook to make an egg crepe (jidan). Once cooled, slice it thinly into strips, or use a cookie cutter for fun shapes – these make beautiful garnishes! (Cookie cutters in cute shapes are great for kids!).
Step 3
Wash and finely chop the green onions or scallions. The fragrant green onions will add wonderful flavor to your mandu-guk.
Step 4
After simmering for 10 minutes, strain the anchovy broth through a sieve, discarding the anchovies and kelp. This step is key to a clear and flavorful broth.
Step 5
To the clear anchovy broth, add 1 Tbsp of low-sodium fish sauce and the 10-12 large dumplings. Once the dumplings start to float and cook, stir in 1 Tbsp of mushroom powder to enhance the broth’s depth and richness.
Step 6
As the mandu-guk simmers, skim off any foam that rises to the surface. This will result in a cleaner, more refreshing soup. It’s a simple step that makes a big difference!
Step 7
Once the dumplings are cooked, taste the broth and adjust the seasoning with 1/3 Tbsp of coarse salt if needed. Finally, add 1/2 Tbsp of minced garlic. The combination with the savory anchovy broth creates a truly delicious mandu-guk.
Step 8
Ladle the finished mandu-guk into bowls. Garnish generously with the chopped green onions and a pinch of black pepper. It’s the perfect warm and satisfying meal!
