Quick Korean Dumpling Soup (Mandu Guk)
User Reviews
5
Quick Korean Dumpling Soup (Mandu Guk)
Description
This soup starts with a clear anchovy stock flavored by simmering dried anchovies and sea kelp, creating a light but savory base. Korean dumplings and optionally rice cakes are boiled until tender, with the dumplings floating to indicate doneness. Minced garlic adds a subtle pungency, while Korean soup soy sauce (gukganjang) and salt provide layered seasoning without overwhelming the broth’s clarity.
Beaten eggs are drizzled slowly in a swirling motion just before serving, creating delicate cooked ribbons throughout the soup that add softness and richness without heaviness. The addition of sesame oil and chopped green onion at the end brings a toasty aroma and freshness. Roasted seaweed crumbs can be sprinkled on top for extra flavor and texture.
The soup is best served hot with kimchi on the side, making it a popular comfort food that is substantial yet light. Alternative broth options can be used, such as beef or chicken stock, depending on preference, without altering the preparation steps significantly.
Ingredients
- 5 cup anchovy stock See note below, or other stock of your choice
- 1 lb Korean dumplings or other Asian dumplings, large, about 12
- 1 handful Korean rice cake optional, rounds
- 2 cloves garlic finely minced
- 2 egg
- 1 tbsp Korean soup soy sauce also known as gukganjang
- salt to taste
- 2 tsp sesame oil
- 1 green onion chopped
- 1/4 cup roasted seaweed sheet optional, crumbled
anchovy stock
- 5 cup water
- 10 dried anchovies cleaned
- 1 piece dried sea kelp large
Instructions
- To make anchovy stock, combine water with dried anchovies and sea kelp in a soup pot and bring to boil. Let the stock simmer for 4-5 minutes over low heat. Discard the anchovies and sea kelp.
- Add dumplings and rice cake rounds (if using). Bring the soup to a boil and then simmer over medium heat until the dumplings are cooked and the rice cakes are soft. The dumplings will float on top when they are fully cooked.
- Add garlic and season the soup with Korean soup soy sauce and salt.
- Beat eggs with 1 tablespoon of water in a bowl and slowly add to the soup in a swirling motion. Gently stir the eggs, just a couple of stokes. Let the heat in the soup cook the eggs, about 30-60 seconds..
- Turn off the heat, and add sesame oil and green onion to garnish. Sprinkle with black pepper to your taste. Divide the soup into serving bowls. Serve the soup hot with kimchi on the side. As an option, I recommend that you serve the soup topped with crumbled roasted seaweed.
Notes
- Anchovy stock can be replaced with beef, chicken, vegetable, or bone broth according to your preference.
- Cook dumplings until they float, indicating they are fully cooked and tender.
- Slowly add beaten eggs in a swirling motion to create thin ribbons without over-stirring.
- Serve the soup hot with kimchi for traditional accompaniment and added flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 94g | 31% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 174mg | 58% |
| Sodium | 1649mg | 69% |
| Potassium | 110mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 26mg | 29% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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