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Mandu Guk – Korean Dumplings Soup

by Che-Cheh on October 3, 2013 9,836 views

in Korean


After making dwaeji mandu, I went on to make mandu guk 만두국 (Korean dumplings soup) for my dad and myself adapted from Maanchi’s recipe again. My dad at first wanted some only but after eating a bowl of mandu guk, he wants more! Haha

Mandu Guk - Korean Dumplings Soup
Lovely mandu guk! I use hat shape mandu for soup.

Let’s cook!

Make Soup Base
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?

Add Dumplings
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.

Mandu Guk - Korean Dumplings Soup
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
Serves 2

10 mandu
6 cups water
1/2 onions
8 dried anchovies
1/2 tablespoons anchovies dashida
2 cloves garlic, minced
2 spring onions, chopped
1 beaten egg

Method:
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.

Enjoy!

{ 2 comments… read them below or add one }

Eva October 13, 2013 at 2:33 am

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 :)

Reply

Che-Cheh October 13, 2013 at 11:53 am

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.

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