Mandu Guk is a warm and comforting Korean dumpling soup made with a rich broth, tender dumplings, and simple garnishes. It’s a popular dish, especially enjoyed during Korean New Year (Seollal).
Ingredients:
For the Soup:
- 6 cups beef broth (or chicken/vegetable broth)
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame oil
For the Dumplings (Mandu):
- 12-15 Korean dumplings (store-bought or homemade)
For Garnish:
- 1 egg, lightly beaten
- 2 green onions, chopped
- 1 sheet toasted seaweed (gim), thinly sliced
- Sesame seeds (optional)
Instructions:
Prepare the Broth:
- In a large pot, bring the beef broth to a simmer over medium heat.
- Add minced garlic, soy sauce, salt, black pepper, and sesame oil. Stir well.
Cook the Dumplings:
- Carefully add the dumplings (mandu) to the simmering broth. Let them cook for 5-7 minutes, or until they float to the surface and are tender.
Add the Egg:
- Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
Garnish and Serve:
- Remove from heat and ladle the soup into bowls.
- Top with chopped green onions, sliced seaweed, and sesame seeds.
- Serve hot and enjoy!
Tips:
- Use homemade mandu for an authentic taste, or try store-bought pork, beef, or kimchi dumplings.
- Add rice cakes (tteok) for a more filling version called Tteok Mandu Guk.
- For a richer broth, simmer with beef brisket or anchovies.
