Hearty & Flavorful! Mom’s Homemade Seolleongtang Mandu-guk (Dumpling Soup)
Hearty & Flavorful! Mom’s Homemade Seolleongtang Mandu-guk (Dumpling Soup)
Start the New Year Right: A Deliciously Comforting Recipe for Seolleongtang Mandu-guk Made with Love
I went on a 2-night, 3-day trip to Yeongjongdo Island on the west coast to catch the last sunset of the year. Honestly, I didn’t feel up to it due to feeling unwell, but my daughter had already booked it, and cancellations weren’t possible. Plus, accommodation costs were sky-high during the year-end. I mustered the energy with muscle injections and an IV drip to make it happen! When we arrived home on Lunar New Year’s Day, I felt tired and my body wasn’t doing well again. My daughter suggested eating out, and though I was reluctant, I agreed. After eating out and returning, I took medicine and slept soundly. In the evening, I got a text from my daughter: ‘Mom, I’m hungry!’ I got up and made the mandu-guk for her – the one she always says is the best in the world. I made it quickly, thinking she wouldn’t get to eat my home cooking much once she starts working. My daughter doesn’t like tteok (rice cakes), so I made it with just dumplings, filling a whole pot! She sat at the table, eagerly anticipating the meal. As soon as she took a bite, she gave me a thumbs-up and went to her room. I slept until morning. I had actually made the dumplings to eat mandu-guk on New Year’s Day, but I only made enough for my daughter. So, this morning, I made tteok-mandu-guk for myself. To be honest, when I made them while sick, I couldn’t taste the seasoning properly and thought I’d just make them for now and do a better job for Lunar New Year. But when I tasted it after cooking, it was genuinely delicious! Eating a bowl of this tasty, hot mandu-guk warms me up from the inside and makes my heart feel lighter. This rich dumpling soup, simmered with seolleongtang (ox bone broth), is a must-have for the New Year! ^^
Main Ingredients- 8 Homemade dumplings (Mandu)
- Rich Seolleongtang (Ox bone broth – store-bought or homemade)
- 1 Egg
Seasoning & Garnish- Soy sauce or salt (to taste)
- A little chopped green onion
- Soy sauce or salt (to taste)
- A little chopped green onion
Cooking Instructions
Step 1
In a pot, combine seolleongtang and water in a 3:1 ratio and bring to a boil. (Example: 3 cups seolleongtang, 1 cup water). You can add more water if the broth is too concentrated, but for a richer flavor, use a higher ratio of seolleongtang.
Step 2
Prepare the dumplings. If using frozen dumplings, you can slightly thaw them or use them directly. Homemade dumplings will add an extra special touch.
Step 3
Once the broth is boiling vigorously, carefully add the dumplings to the pot. Stir gently to prevent them from sticking to the bottom.
Step 4
After the dumplings float to the surface and simmer for about 10 more minutes, season lightly with a little soy sauce or salt. (You will adjust the seasoning again after adding the egg.) At this point, crack 1 egg into a separate bowl and whisk it well.
Step 5
While the soup is still boiling, slowly drizzle the whisked egg into the pot around the edges. Resist the urge to stir; let the egg cook undisturbed until set. This will create beautiful, ribbon-like egg strands, making the soup even more appealing.
Step 6
Once the egg is fully cooked and has formed soft curds, add more salt to reach your desired taste. Once seasoned correctly, turn off the heat.
Step 7
Finally, add a generous amount of chopped green onions and turn off the stove. The fresh aroma of the green onions will further enhance the soup’s flavor.
Step 8
Ladle the piping hot mandu-guk into a earthenware pot (ttukbaegi). The rich seolleongtang, chewy dumplings, and soft egg will combine to warm your body and soul on a cold day. Enjoy your delicious meal!
