After making dwaeji mandu, I went on to make mandu guk 만두국 (Korean dumplings soup) for my dad and myself adapted from Maangchi’s recipe again. My dad at first wanted some only but after eating a bowl of mandu guk, he wants more! Haha
Lovely mandu guk! I use hat shape mandu for soup.
In a pot, add 6 cups of water, 8 dried anchovies and leftover onions. Boil over medium heat for 20 minutes or more. Add more water if too much water evaporates. Once stock is done, remove only the anchovies. I figured you can eat the onions right?
Next add mandu, anchovies dashida and minced garlic. Keep the lid on the pot. When mandu is cooked, it will float to the top. Funnily mine float to the top even before it’s cooked! Haha
Finally add 1 beaten egg and chopped green onions. Serve warm with kimchi and some ground pepper.
The soup has very simple and clear taste and that’s why it’s awesome. Feel free to add some roasted nori on top. This mandu guk taste so yum with kimchi. Simple taste and easy to make!
Mandu Guk (Dumplings Soup)
Adapted from Maangchi
6 cups water
8 dried anchovies
1/2 tablespoons anchovies dashida
2 cloves garlic, minced
2 spring onions, chopped
1 beaten egg
1. Place 6 cups of water, 8 dried anchovies and leftover onions in a pot.
2. Boil it over medium heat for 20 minutes. If too much water evaporates, add more. When the stock is done, remove anchovies.
3. Add 1/2 tablespoons anchovies dashida, minced garlic and mandu. Keep the lid on the pot. You can add some salt if you prefer or add dashida to taste.
4. Once mandu is cooked, it will float to the top. Add 1 beaten egg and 2 chopped green onions.
5. Serve warm with kimchi and some ground pepper.
Hi! With what can I substitute the ansjovis? I’m a vegetarian and I usually just adapt the meat or fish with vegetarian options, but since the ansjovis is such an important taste-giver to the soup based I’m wondering what else I can use to make it taste good. Any ideas? Thank you 🙂
Hi Eva, I think the only option is to use vegetable broth. Maybe you can try fermented bean paste (Korean doenjang) as the soup base which I have the recipe here: http://messywitchen.com/recipe/korean-recipe/mandu-doenjang-guk-soup-dumplings/. It’s very tasty.
Dried kelp is another option to use with the broth for flavor if going Veg. I would add some mushroom too. I’ve made my Soondubu Jigae like this when going Veg.
Hi Melissa, Sorry for the late reply. Oh yes dried kelp is a wonderful suggestion Thinly sliced mushrooms in the broth is fab. 🙂