Hearty and Warm Egg Mandu-guk with Beef Bone Broth
Hearty and Warm Egg Mandu-guk with Beef Bone Broth
The Easiest and Best Recipe for Egg Mandu-guk Using Beef Bone Broth
Hello everyone! I’m Ryu-i, a Naver Food Influencer. To celebrate the new launch of Harim’s ‘Juicy Mandu’, I’ve prepared a super simple and nutritious egg mandu-guk recipe using their rich beef bone broth, eliminating the hassle of making stock from scratch. This is perfect for a warm and satisfying meal on busy mornings or evenings!
Main Ingredients- 1 bag frozen dumplings (choose your favorite kind)
- 1 packet Harim ‘The Basic’ Beef Bone Broth (Sagol Gomtang)
- 500ml water (about 1.5 cups)
- 3 fresh eggs
- 1/4 carrot (thinly julienned)
- 1/4 zucchini (thinly julienned)
- 1/2 green onion (chopped or diagonally sliced)
Seasoning & Flavoring- Pinch of black pepper for eggs
- 1 Tbsp soy sauce for soup (adjust to taste)
- Pinch of salt (for final seasoning)
- Pinch of black pepper for eggs
- 1 Tbsp soy sauce for soup (adjust to taste)
- Pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, prepare the vegetables that will add freshness and color to your mandu-guk. Wash and peel the carrot and zucchini (or leave the peel on if preferred), then thinly julienne them. Chop the green onion or slice it diagonally for a more elegant presentation.
Step 2
Crack 3 fresh eggs into a bowl. Sprinkle a pinch of black pepper over the eggs. Gently whisk the eggs with a fork or whisk until the yolks and whites are well combined. Adding a little black pepper at this stage helps to reduce any eggy smell and enhances the flavor.
Step 3
In a deep pot, combine 1 packet of Harim ‘The Basic’ Beef Bone Broth with 500ml of clean water. Add 1 tablespoon of soy sauce for soup to provide a base seasoning. Since the beef bone broth is already rich in flavor, start with a smaller amount of soy sauce and adjust later as needed.
Step 4
Heat the pot over medium heat. Once the broth begins to boil, add the julienned carrots and zucchini. It’s best to cook the vegetables until they are tender but still retain a slight bite to prevent them from becoming too mushy.
Step 5
When the carrots and zucchini are about halfway cooked, carefully add the frozen dumplings to the pot. Gently place the dumplings so they don’t stick together. You can use any type of dumpling you prefer.
Step 6
As the broth comes to a boil again after adding the dumplings, some foam may appear from the dumplings and vegetables. To keep the soup clear and pristine, gently skim off this foam with a spoon.
Step 7
When the frozen dumplings float to the surface, they are almost cooked through. Now, slowly pour the beaten egg mixture in a circular motion around the edges of the pot. The egg will begin to cook immediately.
Step 8
Avoid stirring the soup vigorously right after adding the egg, as this can break the egg into small pieces, making the broth cloudy. Wait until the egg starts to set and form soft curds around the edges, then gently stir to distribute and cook the egg evenly. This method creates delicate ribbons of cooked egg throughout the soup.
Step 9
Finally, add the chopped green onion and let the soup simmer for another moment. The subtle aroma of the green onion will further enrich the soup’s flavor.
Step 10
Taste the finished egg mandu-guk and, if needed, add a pinch of salt to achieve your desired seasoning. Enjoy your delicious egg mandu-guk, a perfect harmony of warm broth, satisfying dumplings, and tender egg!
