Hearty and Warm Morning Mandu-guk (Dumpling Soup)
Quick & Satisfying Morning Mandu-guk Recipe in 5 Minutes
When you wake up in the morning and don’t have much of an appetite, a warm and soft soup often sounds more appealing than dry rice or bread. Today, we’re making Mandu-guk, a super quick and hearty soup you can enjoy to start your day feeling warm and satisfied. This recipe focuses on a rich broth and tender dumplings, creating a comforting meal without complex steps.
Mandu-guk Ingredients
- 800ml Water
- 15 frozen dumplings (store-bought)
- 1 fresh egg
- 2 pieces of dried kelp (about 5x5cm each)
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 2 pinches of salt (adjust to taste)
- 1/4 stalk of fresh green onion
- 1/2 Tbsp minced garlic
- 1 handful of shredded dried seaweed (Gim) for garnish
Cooking Instructions
Step 1
Begin by placing 2 pieces of dried kelp in a pot to add a refreshing depth to the broth. Pour in 800ml of water and start heating it over medium heat. This step is crucial for a clear and flavorful soup.
Step 2
Meanwhile, chop the green onion into large pieces. This will enhance the flavor of your Mandu-guk. Larger pieces of green onion add a pleasant texture and a refreshing taste to soup dishes.
Step 3
In a small bowl, lightly whisk the fresh egg. This will create a delicate texture when added to the hot soup. Just enough to break the yolk and combine with the white.
Step 4
Once the water in the pot comes to a rolling boil, let it simmer for about 10 minutes to allow the kelp to infuse its flavor into the broth. After 10 minutes, carefully remove and discard the kelp pieces to prevent the soup from becoming cloudy.
Step 5
Now, it’s time to season the broth. Add 2 pinches of salt to the boiling soup. It’s best to start with a small amount and adjust the seasoning to your preference later.
Step 6
Add 1/2 tablespoon of minced garlic for an extra layer of savory flavor and aroma. Minced garlic will make the soup taste richer and more complex.
Step 7
Stir in 1 tablespoon of Korean soy sauce (Guk-ganjang) to give the soup a beautiful color and a deep umami taste. Once all the seasonings are added and the soup returns to a boil, reduce the heat slightly and simmer for about 5 minutes to let the flavors meld together.
Step 8
Gently add the 15 frozen dumplings to the pot. Stir them occasionally to prevent them from sticking together, and cook until they are fully heated through and float to the surface. If the broth tastes a bit bland, you can gently break one dumpling to release some of its filling into the soup for a richer flavor.
Step 9
Once the dumplings are cooked and floating, slowly drizzle the whisked egg into the soup in a circular motion. Avoid stirring immediately; let the egg cook into delicate ribbons or ‘flowers’.
Step 10
As the egg begins to set, add the chopped green onions and let the soup simmer for another 2 minutes. This will infuse the broth with the refreshing aroma of the green onions.
Step 11
Finally, garnish your warm Mandu-guk with a generous sprinkle of shredded dried seaweed (Gim). Your delicious and satisfying dumpling soup is now ready! It’s a perfect, hearty meal.
