Have you seen Korean dumplings that are shaped like a round hat before? It’s so so cute! I first saw it at Korean marts (frozen food section) and was really curious how they shape it that way. I found the answer few weeks back and will try making ’em in the coming future but for now I’m content in just using the pre-cooked frozen version for this recipe. 😛
Mandu 만두 means dumplings in Korean. Usually manduguk (dumpling soup) is made with anchovies stock. In this ‘crazy’ idea of mine, I pair mandu with deonjang (Korean fermented soybean paste) to make a beautiful soup.
This is a simple soup, using just a handful of ingredients but the result is out of this world. Thanks to the wonderful umami flavour found in doenjang.
Let’s start rolling…
Grab a small handful of Korean seaweed and soak it. Once soft, chop to about 1-1.5cm wide. Meantime finely chop 2 cloves of garlic.
This is the cute hat-shaped mandu I’m talking about – with pork fillings.
Now grab a pot or claypot, add water and garlic. Turn knob to medium heat.
Next add doenjang (mash with a fork) and seaweed.
Once broth is boiling, add mandu. Reduce heat to small once mandu is floating. Simmer for about 2-3 minutes. Turn off heat and garnish with chopped spring onion. Serve immediately.
All I can say is… Delicious to the max! 🙂
Please try it ya.
I’ve also created a soup recipe using Chinese fermented beancurd with seaweed and oyster mushroom. Do check it out!
Mandu Doenjang Guk
2 cloves garlic, roughly chopped
a small handful Korean seaweed, soaked and chopped 1-1.5cm wide
1 to 1 1/2 tablespoons doenjang (taste preference)
1 stalk spring onion, chopped
6 pieces mandu
1. In medium heat, add water and garlic in a pot.
2. Next add doenjang and seaweed. Use a fork to mash the doenjang.
3. Add mandu once broth is boiling. Once mandu floats, reduce heat to small and simmer for 2-3 minutes.
4. Turn off heat and garnish with chopped spring onions. Serve hot.