A clear, savory Korean broth simmered with hand-filled dumplings, egg ribbons, and scallions, a New Year's classic.
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.
Serves 4
Combine pork, tofu, cabbage, minced scallion, garlic, soy sauce, and sesame oil. Mix until well combined.
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.
Bring stock and soy sauce to a gentle boil in a large pot.
Carefully drop dumplings into the boiling broth. Simmer 8-10 minutes until they float and the filling is cooked through.
Drizzle beaten egg into the simmering broth in a thin stream, stirring gently to form ribbons.
Ladle into bowls, season with black pepper, and top with remaining sliced scallions.
Squeeze the chopped cabbage very dry before mixing into the filling -- excess water makes the filling loose and hard to seal.
Don't overfill the dumplings; too much filling makes them prone to bursting open in the broth.
Add the egg in a thin, steady stream while gently stirring for delicate ribbons rather than clumps.
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.
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.
Mandu-guk and its rice-cake cousin tteokguk are traditionally eaten on Seollal (Korean New Year), symbolizing a fresh start and, according to tradition, marking the moment one officially turns a year older.
Yes -- frozen store-bought mandu work well; simmer them directly from frozen in the broth for about 10-12 minutes until cooked through.
They were likely overfilled or not sealed tightly enough. Use a modest amount of filling and pinch the edges firmly, making sure there's no gap for water to seep in.
Wonton wrappers are a close substitute and widely available; they're slightly thinner but work well for this soup.
Per serving (420g / 14.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
