Mandu Guk (Korean Dumpling Soup)

Mandu Guk, Korean for dumpling soup, is comfort food — a warm beef broth with dumplings and gently cooked egg strips, garnished with scallions and nori (roasted seaweed). It’s an easy and delicious meal for cold days when you just don’t want to bother with complicated things. It’s my favorite meal when I’m feeling lazy.

Although mandu guk is eaten year-round, Koreans add rice cakes called tteokguk tteok to Lunar New Year, which translates to “rice cake for rice cake soup.” That makes me smile!

Where to buy Mandu

Make this soup with either homemade or store-bought Korean dumplings. They can be filled with kimchi, pork, chicken, or shrimp—whatever your heart and stomach desires.

Asian markets and even your local grocery store can stock many varieties of Mandu. Check the frozen foods section. Any type of mandu, gyoza, or Chinese dumpling will work in this recipe.

So many delicious variations

You can adapt this recipe to your taste by adding e.g. B. add any kind of dumplings.

I offer a way to use brisket or chuck to make a quick beef broth for this soup. You can make this even quicker by using store-bought beef or chicken broth. To make a veggie version, use store-bought vegetable broth with veggie dumplings.
Although beef broth is traditional for mandu guk, sometimes the soup is an anchovy broth made with dried anchovies called myeolchi and seaweed (also known as dashima or kombu). Korean markets sell pre-made anchovy broth packets.
You can add more veggies, like chopped baby bok choy or bok choy leaves, or sliced shiitake mushrooms.

serving suggestions

You don’t need much more than a side of kimchi to enjoy Mandu Guk. Its beauty is that it is a meal in itself.

More comforting soup recipes

Albondigas Soup (Mexican Meatball Soup)
Hawaiian Oxtail Soup
Creamy tortellini soup with sausage and spinach
cabbage soup
matzo ball soup

preparation time
10 mins

cooking time
45 minutes

total time
55 minutes

portions
4
up to 6 servings

1 lb beef brisket or chuck, cut into 1 to 1 1/2 inch pieces
4 cloves garlicchopped
4 tablespoon soy sauce
10 cups water
32 homemade or store bought You (Korean dumplings), fresh or frozen
2 big eggs
4 green onionstrimmed and cut diagonally into 2-inch slices
2 tablespoon toasted sesame oil
2 teaspoon Saltplus more to taste
1 teaspoon white or black pepperplus more to taste
2 roasted nori (Seaweed leaves), To serve

Season beef:

In a medium bowl, combine brisket, garlic, and soy sauce. put it aside
Make the Beef Soup Base:

In a large saucepan over high heat, bring the water to a boil and add the brisket and marinade. Lower the heat. Cover and simmer for 30 to 35 minutes.
Add the mandu:

Carefully add the mandu and increase the heat to bring the soup back to a boil. After cooking, the mandu casing becomes translucent and floats to the top.

If using fresh mandu, cook for 5 to 9 minutes. If using frozen ones, cook them for about 12 minutes. Check package directions of store-bought mandu for cooking times.
Add Eggs:

In a small bowl, beat the eggs lightly until the whites and yolks are fully combined.

As soon as the mandu is cooked, slowly drizzle the eggs into the soup while stirring. The eggs become ribbons in the soup. If you pour in the eggs without stirring, they will cook into a lump and stick to the bottom of the pot.
Add the spring onions and sesame oil:

Turn off the heat and add the spring onions and sesame oil. Season with salt and black pepper, add more if you like.
Serve soup:

Divide the soup and mandu among 4 to 6 bowls. If using, crumble the nori with your hands or use kitchen scissors to cut into thin strips. Scatter a handful over each bowl.