Mandu-guk (Korean Dumpling Soup)

About This Recipe

Mandu-guk is a Korean dumpling soup made with a light, savory broth -- typically beef or anchovy-based -- into which dumplings (mandu) filled with pork, tofu, and vegetables are simmered until they float and puff up. It's closely related to tteokguk, the rice cake soup traditionally eaten on Korean New Year, and many families make a combined version, mandu-tteokguk, with both dumplings and sliced rice cakes in the same pot. The technique that matters is the broth and the dumpling filling: a beef bone or brisket broth is simmered long enough to develop real depth, while the filling -- ground pork, crumbled tofu, kimchi or napa cabbage, and glass noodles -- is seasoned assertively since it needs to carry flavor through the mild broth. Dumplings are added to the simmering broth directly (not pre-boiled), so they cook through while releasing a little of their savory filling flavor into the soup itself. Served with a swirl of beaten egg cooked into ribbons and a scatter of scallions, mandu-guk is warming, comforting soup food, and its symbolic role at Korean New Year -- eating it is said to mark officially turning a year older -- makes it one of the most culturally significant dishes in the Korean calendar.

Ingredients

Serves 4

• 200 gground pork
• 100 gfirm tofu(pressed and crumbled)
• 0.5 cupnapa cabbage(finely chopped and squeezed dry)
• 2 stalksscallions(minced, plus 2 extra for garnish)
• 2 clovesgarlic(minced)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 24dumpling wrappers
• 6 cupsbeef or anchovy stock
• 2 tbspsoy sauce(for broth)
• 1egg(beaten)
• 0.5 tspblack pepper

Instructions

1. 1

   Make the filling

   Combine pork, tofu, cabbage, minced scallion, garlic, soy sauce, and sesame oil. Mix until well combined.

2. 2

   Fill the dumplings

   Place a spoonful of filling in the center of each wrapper, wet the edges with water, and fold and pleat into half-moons, pressing to seal.

3. 3

   Heat the broth

   Bring stock and soy sauce to a gentle boil in a large pot.

4. 4

   Cook the dumplings

   Carefully drop dumplings into the boiling broth. Simmer 8-10 minutes until they float and the filling is cooked through.

5. 5

   Add the egg

   Drizzle beaten egg into the simmering broth in a thin stream, stirring gently to form ribbons.

6. 6

   Serve

   Ladle into bowls, season with black pepper, and top with remaining sliced scallions.

Variations

• •

  Mandu-tteokguk: add sliced rice cakes to the broth along with the dumplings for the traditional New Year's combination.

• •

  Use store-bought frozen dumplings to save time -- simmer directly from frozen, adding a couple extra minutes.

• •

  Add chopped kimchi to the filling for a spicier, tangier version.

Storage

Store dumplings and broth separately if possible; assembled soup keeps refrigerated up to 2 days but the dumpling wrappers soften further. Reheat gently to a simmer rather than a hard boil.

Frequently Asked Questions