Mandu-guk (만둣국 (Manduguk))
Overview
Mandu-guk is a Korean dumpling soup. Mandu, half-moon dumplings of thin wheat dough, are filled with minced pork or beef, tofu, chopped kimchi or mung bean sprouts, glass noodles, garlic and spring onion, and pinched closed with pleated edges. They are boiled in a clear broth made from beef brisket or from dried anchovies and kelp, seasoned with soup soy sauce and garlic, until they float. A beaten egg is stirred into the broth to make soft ribbons, and the soup is topped with sliced spring onion, thin egg strips and crumbled roasted seaweed. It is often cooked together with rice cakes as tteok-mandu-guk.
History
Dumplings came to Korea centuries ago and were long part of royal court cuisine. In the cold north of the peninsula, where rice cakes were less common, mandu-guk was the soup of Seollal, the Lunar New Year, and families gathered to fold dumplings together on New Year's Eve. Today many families in South Korea, especially those with roots in the north, still eat it at New Year, and it is a common winter meal across the country.
Main ingredients
Mandu dumplings, beef, egg, spring onion, garlic, seaweed. The soup is built on clear beef or anchovy broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from South Korea
Recipe
Method
- 130 min
Simmer the beef or the anchovies and kelp in 2 l water for 30 minutes and strain.
- 2
Season the broth with soy sauce, garlic and salt.
- 36 min
Add the dumplings and boil until they float, about 6 minutes.
- 4
Pour in the beaten egg, stir gently and add the spring onions.
- 5
Serve topped with crumbled seaweed and pepper.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
