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Mandu Guk (Korean Dumpling Soup)
Mandu Guk (Korean Dumpling Soup)
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Make Korean dumpling soup with savory beef broth, garlic, soy sauce, and sesame oil. Enjoy a delicious and effortless meal using store-bought or homemade dumplings.
Ingredients:
  • 1 pound beef brisket or chuck, cut into 1- to 1 1/2-inch pieces
  • 4 cloves garlic, minced
  • 4 tablespoons soy sauce
  • 10 cups water
  • 32 homemade or store-bought mandu (Korean dumplings), fresh or frozen
  • 2 large eggs
  • 4 green onions, trimmed and cut diagonally into 2-inch slices
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon white or black pepper, plus more to taste
  • 2 roasted nori (seaweed sheets), for serving
Instructions:
  • Prepare the beef: Mix brisket, garlic, and soy sauce in a medium bowl, allowing the flavors to meld.
  • Create the flavorful beef soup base by bringing water to a boil in a large pot over high heat. Add the beef brisket and marinade, then reduce the heat, cover, and simmer for 30 to 35 minutes.
  • Gently place the mandu into the soup and raise the heat to bring it to a gentle boil. Cook until the mandu wrapper turns translucent and they float to the top - about 5 to 9 minutes for fresh mandu and around 12 minutes for frozen ones. Refer to the package instructions for store-bought mandu cooking times.
  • Whisk eggs in a small bowl until fully combined. Slowly drizzle into the soup while stirring continuously to create ribbons. Avoid pouring eggs without stirring to prevent lump formation.
  • Finish the dish with green onions and fragrant sesame oil. Season with salt and black pepper to your liking.
  • To serve the soup, portion it out into 4 to 6 bowls. If desired, tear or cut the nori into strips and garnish each bowl with a generous sprinkle.

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