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Manduguk
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Prep Time:
25 minutes
Cook Time:
115 minutes
Total Time:
160 minutes
Savory maduguk soup with tender beef and flavorful dumplings, enhanced with umami fish sauce.
Ingredients:
  • 1.5 pounds boneless beef chuck roast
  • 1 medium yellow onion, peeled
  • 4 large scallions, chopped, light and dark green parts separated
  • 5 cloves garlic, smashed
  • 1 (1 inch) piece fresh ginger, smashed
  • 1 teaspoon whole black peppercorns
  • 10 cups water
  • 2 teaspoons fish sauce
  • 0.5 teaspoon sea salt, or more to taste
  • 0.25 teaspoon black pepper
  • 1 large egg
  • 2 teaspoons canola oil
  • 16 medium Potstickers, frozen, with vegetable filling
  • 1 teaspoon sesame oil
  • roasted nori strips to taste
Instructions:
  • Cut chuck roast into 1 1/2-inch thick by 1 1/2-inch wide strips after trimming. Quarter onion, keeping roots intact.
  • In a large pot, combine beef, onion, scallion whites, garlic, ginger, and peppercorns. Pour in water and bring to a boil over high heat. Skim off any foam. Reduce heat to low, cover with a lid slightly askew, and simmer gently until beef is tender, about 1 hour 30 minutes. Turn off heat.
  • Place the beef in a heat-proof bowl and drizzle some of the cooking liquid over it to keep it moist. Allow it to cool for about 20 minutes until it's easy to handle, then shred into bite-sized pieces.
  • Once the beef has cooled, strain the broth into an 8-cup heat-proof measure, separating solids. Return the broth to the pot and add fish sauce, salt, and pepper.
  • Crack 1 egg, dividing the yolk from the whites into 2 separate bowls. Stir the egg yolk until smooth and runny.
  • In a small nonstick skillet over medium-low heat, heat 1 teaspoon canola oil. Use a paper towel to evenly coat the skillet with oil. Add the egg yolk and swirl to coat the bottom. Cook until pale-yellow and dry on the surface, about 1 minute. Flip, let sit for 1 minute, then transfer to a cutting board. Cut in half, then slice into thin strips. Clean the skillet.
  • Heat the skillet with 1 teaspoon canola oil and a paper towel. Cook the egg white until opaque and bubbles form, approximately 45 seconds. Turn off heat and allow it to set for 1 to 2 minutes. Transfer to a cutting board and slice like the egg yolk sheet. Set aside.
  • Bring the broth back to a high boil. Drop in the dumplings and let them cook until they float to the top and reach an internal temperature of 165 degrees F (74 degrees C), which should take around 5 to 7 minutes. Then, lower the heat to a gentle simmer over medium heat.
  • Pour the beaten eggs into the simmering soup while stirring gently. Let the eggs set for about 5 seconds. Take the soup off the heat and mix in the dark green scallion parts, sesame oil, and salt to taste.
  • Pour soup into bowls and delicately add strips of egg whites and egg yolks on top. Finish with a sprinkle of nori for a beautiful garnish.

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