Super Simple Mandu-guk (Korean Dumpling Soup)
How to Make Deep-Flavored Mandu-guk with Minimal Effort
The weather has turned so chilly lately, all I crave is a warm, comforting bowl of soup! That’s why I decided to make Mandu-guk. It’s an incredibly simple dish that’s both quick to prepare and wonderfully satisfying. How about a bowl of Mandu-guk to warm you up on this cold day? Today, I’ll share a recipe for an easy-to-make Mandu-guk.
Mandu-guk Ingredients
- 8 dumplings (mandu)
- 500g beef bone broth soup base (like Sa-gol Gomtang)
- 400g water
- 2 large eggs
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 30g onion (about 1/4 small onion)
- A pinch of Cheongyang chili pepper (optional, for extra spice)
- A bit of chopped green onion
- A pinch of black pepper
- A bit of sesame seeds
Cooking Instructions
Step 1
First, if your dumplings (mandu) are frozen, take them out about 10-15 minutes before cooking and lightly rinse them under cool water to thaw. This helps ensure the dumplings cook evenly throughout.
Step 2
Peel the onion, wash it thoroughly, and then thinly slice it into strips. These julienned onions will add a lovely sweetness to the broth.
Step 3
For a deep and rich flavor base, I’m using a pack of ‘Bibigo Sa-gol Gomtang’ (beef bone broth soup base). While you can certainly make your own broth from scratch using anchovies or kelp, using a good quality pre-made beef bone broth allows you to achieve a wonderfully deep and complex flavor in a very short amount of time, making it extra delicious and convenient.
Step 4
Since Mandu-guk cooks up so quickly, it’s best to prepare the egg mixture beforehand. Crack two eggs into a bowl and whisk them well with a fork. This ensures the egg will disperse beautifully into the soup without clumping, adding a lovely texture.
Step 5
Now, let’s start cooking! Pour the 500g of beef bone broth soup base into your pot first. Add 400g of water (about 2 standard cups) to adjust the broth’s consistency. Bring this to a boil over medium-high heat.
Step 6
Once the broth begins to boil, add 1 tablespoon of minced garlic and the thinly sliced onion. Then, stir in 1 tablespoon of soy sauce for soup (guk-ganjang) to season. Taste the broth and add a little more soy sauce if needed to reach your desired saltiness.
Step 7
When the broth comes to a rolling boil again, carefully add the thawed dumplings. As the dumplings cook, they will naturally float to the surface. Let them simmer for about 3-4 minutes, or until they are fully cooked.
Step 8
Once all the dumplings are floating, slowly drizzle the beaten egg mixture in a circular motion around the pot. Lower the heat slightly and allow the egg to set. If you enjoy a bit of heat, this is the perfect time to add a few thin slices of Cheongyang chili pepper for a spicy kick.
Step 9
Continue to cook for about another minute until the egg is set and tender. Finally, stir in a generous amount of chopped green onions. This is the finishing touch that adds wonderful aroma and flavor!
Step 10
Carefully ladle the hot Mandu-guk into serving bowls. Finish with a sprinkle of black pepper and a scattering of sesame seeds for added nutty flavor. Your deep-flavored, comforting Mandu-guk is ready to warm you from the inside out. Enjoy your meal!
