Soups

Korean Dumpling Soup | (만두국 – Manduguk)

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The base of this traditional Korean soup is made with anchovy or beef-based stock, but the star ingredients are mandu—traditional Korean crescent-shaped dumplings usually filled with beef and vegetables. The soup also mainly includes shiitake mushrooms and onions, or occasionally sliced tteok rice cakes.

In some parts of South Korea, manduguk is served on the first day of the Lunar New Year, a tradition that is believed to stem from the ancient belief that happiness was securely wrapped inside these bite-size dumplings. The soup is typically served garnished with sliced scallions and thin strips of eggs, while the side dishes include kimchi and other types of pickled vegetables.

Korean Dumpling Soup | (만두국 – Manduguk)

Recipe by MaangchiCourse: SoupsCuisine: KoreanDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

The base of this traditional Korean soup is made with anchovy or beef-based stock, but the star ingredients are mandu—traditional Korean crescent-shaped dumplings usually filled with beef and vegetables. The soup also mainly includes shiitake mushrooms and onions, or occasionally sliced tteok rice cakes.

Ingredients

  • ½ pound beef brisket (about 230 grams), cut into small pieces

  • 8 cups of water

  • 3 garlic cloves, minced

  • 2 green onions, sliced (or ½ cup sliced large green onion (dae-pa)

  • 14 homemade shrimp & Asian chive dumplings (or any store bought frozen dumplings)

  • 1 tablespoon fish sauce

  • 1 egg, beaten in a small bowl

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon ground black pepper

Directions

  • Bring 8 cups of water to a boil over medium-high heat.
  • Add brisket and garlic to the boiling water. Cover and turn the heat down to medium.
  • Boil for 30 minutes. Taste a piece of brisket to check if it’s tender or not. If it’s still a little tough, add more water and cook longer, until the beef turns tender.
  • Add 14 dumplings and turn up the heat to medium-high. Cook until all the dumplings are floating to the surface and have turned translucent. If you use freshly made dumplings, it will take about 7 minutes, but if you use frozen dumplings straight out of the freezer, it will take longer, between 10 to 12 minutes.
  • Add fish sauce and green onion, stir it gently and let it cook for 1 minute.
  • Pour the beaten egg over top of the soup and let it cook for about 20 seconds. Stir it gently.
  • Add sesame oil and ground black pepper.
  • Remove from the heat and serve right away with kimchi and a few more side dishes.

Recipe Video

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