Manduguk (Korean Dumpling Soup)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
143 kcal
-
Course
Main Course
-
Cuisine
Korean
Manduguk (Korean Dumpling Soup)
Description
Manduguk (Korean Dumpling Soup) is prepared by simmering Korean-style dumplings in a seasoned soup stock with soy sauce and garlic. Cooking times vary by dumpling size, ranging from 2 to 8 minutes, until fully cooked. Optional pan-fried egg whites and yolks provide a decorative garnish when thinly sliced. The beaten egg is then drizzled into the boiling soup to form delicate ribbons, adding a silky texture and richness. Sesame oil and thinly sliced green onions are stirred in for aroma and flavor.
The soup offers a warm, savory broth balanced by the soft, tender dumplings filled typically with meat or vegetables. Its clear yet richly seasoned broth complements the gentle, comforting texture of the dumplings and eggs. Optional dried seaweed (gim/nori) adds a subtle toasted taste and visual contrast.
Manduguk is traditionally eaten hot, often accompanied by kimchi or steamed rice for a satisfying meal. Seasoning with salt and black pepper can be adjusted to taste. The soup is suitable for cold days or whenever a light yet filling dish is desired.
Ingredients
- 8 dumplings 200g - 600g / 0.4 pounds - 1.3 pounds depending on the size of dumplings, rosebud shaped dumplings are common for soup making, Korean style
- 4 1/2 cups soup stock or see note above for the alternative, Korean style
- 1 Tbsp soy sauce regular
- 1/2 tsp garlic minced
- 2 egg beaten
- 1 tsp sesame oil
- 1 - 2 talks green onion , thinly sliced
- 2 egg egg white and yolk separated (optional
- dried seaweed (gim / nori), thinly sliced (optional)
- salt to taste (optional, fine sea salt
- black pepper , to taste (optional)
Instructions
- Boil the soup stock over medium high heat. Add the soy sauce and garlic. Once the stock is rolling boiling add the dumplings. Boil the soup until the dumplings are fully cooked. (It takes about 2 to 3 minutes for smaller gyoza sized dumplings and 6 to 8 mins for bigger dumplings when covered.)
- (This is an optional step.) Pan fry the egg white and egg yolk separately at low temperature with a little oil. Additional egg isn’t really necessary since you will be adding the egg into the soup (step 3), but it does present well when the soup is also garnished with the egg whites and egg yolk. Thinly slice them and set them aside until right near the end.
- Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
- Serve the soup in a bowl and garnish with dried seaweed and/or egg white and egg yolk (optional). Eat while warm with some kimchi and/or steamed rice. You may season the soup with the salt and grindings of black peppers to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 476mg | 20% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 33mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
