Hearty Mandu-guk (Korean Dumpling Soup) – Baek Jong-won Style
Hearty Mandu-guk (Korean Dumpling Soup) – Baek Jong-won Style
Homemade Mandu-guk Recipe | Baek Jong-won’s Golden Recipe
This recipe makes a delicious Mandu-guk using homemade dumplings. But honestly, store-bought dumplings work wonderfully too! This soup is perfect for warming you up on a chilly day, with its savory broth and chewy dumplings. Let’s learn how to make this comforting soup!
Dumplings & Garnish Ingredients- 5-7 dumplings (adjust to your preference)
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 Korean leek (chopped)
- 100-150g beef brisket (for broth)
- 1 egg
- Kimchi flakes (seaweed flakes) to taste
- Pinch of black pepper
Broth & Seasoning Ingredients- 1 L water
- 1/2 Tbsp salt (for seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce (for umami)
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1/3 Tbsp beef flavored seasoning powder (e.g., Dashida)
- 1 L water
- 1/2 Tbsp salt (for seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce (for umami)
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1/3 Tbsp beef flavored seasoning powder (e.g., Dashida)
Cooking Instructions
Step 1
First, prepare all your ingredients. Chop the Korean leek finely for garnish, and cut the beef brisket into bite-sized pieces. Using beef for the broth will add a deeper, richer flavor to your Mandu-guk.
Step 2
Heat 1 tablespoon of cooking oil and 1 tablespoon of sesame oil in a pot over medium-low heat. Add the prepared beef brisket and sauté until it turns nicely browned. Sautéing it thoroughly helps lock in the juices and creates a richer broth later on.
Step 3
Once the beef is well-browned, pour in 500ml (about 2 cups) of water. Bring it to a boil, then add 1.5 tablespoons of soy sauce for soup, 1 tablespoon of fish sauce, 1/2 tablespoon of salt, and 1/3 tablespoon of beef flavored seasoning powder. Let this simmer vigorously for about 10 minutes to develop a flavorful base broth.
Step 4
Now, add the remaining 500ml (about 2 cups) of water. Once the soup comes back to a boil, add the chopped Korean leek and 1/2 tablespoon of minced garlic. Finally, add the dumplings and cook until they float to the surface. Taste the soup at this point and adjust the seasoning with more salt if needed.
Step 5
Once the dumplings are cooked, carefully ladle the dumplings and beef pieces into individual serving bowls. Removing the solids first can help keep the broth clearer when you add it later.
Step 6
Lightly beat the egg in a separate small bowl. To create delicate egg ribbons, turn off the heat temporarily before adding the egg. Slowly drizzle the beaten egg into the hot soup in a swirling motion; it will cook gently into beautiful ribbons.
Step 7
This is the final step! Gently pour the hot broth over the dumplings and beef in your bowls. Finish with a sprinkle of black pepper and a generous topping of kimchi flakes (seaweed flakes) for extra flavor and texture. Enjoy your delicious and comforting Mandu-guk!
