5 from 12 votes
Quick Korean Dumpling Soup (Mandu Guk)
Quick Korean Dumpling Soup (Mandu Guk) is a comforting broth-based dish featuring Korean dumplings and optional rice cakes cooked in anchovy stock, seasoned with garlic and Korean soup soy sauce, and finished with ribbons of egg, sesame oil, and green onion. This soup blends mild savory broth with tender dumplings and bright garnishes, offering a balanced and warming meal.
Cook Time
15 mins
Total Time
15 mins
Servings:
2
people
Calories:
659 kcal
Course:
Soup
Cuisine:
Korean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 659
% 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.