Mandu-guk is the soup I turn to most often on cold days or whenever I want something warm and filling without much effort.
You don’t need to simmer a pot of bone broth for hours — a bit of beef dashida is enough to give the broth real depth and a clean finish.
Since all you really need to do is drop in the dumplings, it’s an easy recipe that works even on busy weeknights.
Ingredients
- Mandu – 500g (about 17.6 oz; Korean dumplings, store-bought or homemade)
- Green onion – 1 stalk
- Egg – 3
- Water – 1.2 L (about 5 cups)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Beef dashida – 1 to 1.5 T (Korean beef-flavored soup stock powder; can substitute with beef bouillon powder)
- Salt – 1/2 T
- Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely chop the green onion.
2Crack the 3 eggs into a bowl and whisk them well to make egg wash.
3Pour water into a pot and bring it to a boil with the beef dashida and salt.
4Once the broth is boiling hard, add the dumplings and cook for 3 minutes.
5Drizzle the egg wash evenly over the soup, wait about 5 seconds, then stir gently and simmer for another 3 minutes.TipIf you stir right after pouring in the egg, the broth can turn cloudy. Pouring it in evenly and waiting a moment before stirring keeps the broth much clearer.
6Finally, add the green onion and pepper and give it one light stir to finish.
Mandu-guk uses only a handful of ingredients and comes together in no time, yet a single bowl of this warm broth is enough to make a满足스러운 meal.
You can add rice cakes for a version closer to tteok-mandu-guk, or top it with crumbled seaweed flakes or sliced cheongyang chili for a different twist. This is one of those soups worth keeping in your regular rotation whenever you need something comforting without much fuss.
Ingredients
- Mandu – 500g (about 17.6 oz; Korean dumplings, store-bought or homemade)
- Green onion – 1 stalk
- Egg – 3
- Water – 1.2 L (about 5 cups)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Beef dashida – 1 to 1.5 T (Korean beef-flavored soup stock powder; can substitute with beef bouillon powder)
- Salt – 1/2 T
- Pepper – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely chop the green onion.
- Crack the 3 eggs into a bowl and whisk them well to make egg wash.
- Pour water into a pot and bring it to a boil with the beef dashida and salt.
- Once the broth is boiling hard, add the dumplings and cook for 3 minutes.
- Drizzle the egg wash evenly over the soup, wait about 5 seconds, then stir gently and simmer for another 3 minutes.
Tip.If you stir right after pouring in the egg, the broth can turn cloudy. Pouring it in evenly and waiting a moment before stirring keeps the broth much clearer. - Finally, add the green onion and pepper and give it one light stir to finish.
