Hearty Oyster Mandu-guk (Korean Dumpling Soup)
Hearty Oyster Mandu-guk (Korean Dumpling Soup)
Rich and Savory Oyster Dumpling Soup with Pollock and Anchovy Broth
This is a special Mandu-guk featuring a deep, savory broth made from pollock and anchovies, combined with fresh oysters and hearty meat dumplings. It’s so delicious that you’ll want to add rice and eat it all up – a truly comforting and satisfying meal.
Mandu-guk Ingredients- 1 handful dried pollock flakes (about 15-20g)
- 1 handful dried anchovies (about 10-15g, guts removed)
- 8 meat dumplings
- 1 ladleful fresh oysters (about 100g)
- 1 egg
- 1/4 onion (thinly sliced)
- 1.5 Korean green peppers (thinly sliced)
- Seaweed to taste (seasoned or plain, julienned)
- 1L water (about 5 cups)
Mandu-guk Seasoning- 1 Tbsp soup soy sauce (about 15ml)
- 1 Tbsp fish sauce (about 15ml)
- 1 Tbsp minced garlic (about 15ml)
- 1/3 Tbsp sesame oil (about 5ml)
- 1 Tbsp soup soy sauce (about 15ml)
- 1 Tbsp fish sauce (about 15ml)
- 1 Tbsp minced garlic (about 15ml)
- 1/3 Tbsp sesame oil (about 5ml)
Cooking Instructions
Step 1
Prepare the ingredients for the broth, the soul of this Mandu-guk. Lightly rinse the dried pollock flakes under running water, squeeze out excess moisture, and cut into bite-sized pieces of about 2cm. For the anchovies, shake them in a sieve or wipe them with a paper towel to remove the scales and intestines for a cleaner broth.
Step 2
Place the prepared dried pollock flakes and gutted dried anchovies into a pot. Add 1 liter (about 5 cups) of cold water. Now, bring it to a boil over high heat to create a delicious pollock and anchovy broth.
Step 3
While the broth is boiling, get other ingredients ready. Gently rinse the fresh oysters under running water to remove any grit and drain them on a sieve. Crack the egg into a bowl and whisk it lightly until smooth. Whisk gently to avoid creating too much foam.
Step 4
Once the broth comes to a boil, reduce the heat to medium and simmer for about 5 more minutes to allow the flavors of the pollock and anchovies to fully infuse. At this stage, add 1 tablespoon of soup soy sauce (about 15ml) to enhance the umami flavor. If you prefer not to have the anchovies break apart too much, you can remove them now.
Step 5
Now, it’s time to add the ingredients for the Mandu-guk. Carefully add the 8 meat dumplings and the drained fresh oysters to the pot. Stir gently to prevent the dumplings from sticking to the bottom as they cook.
Step 6
As the dumplings float to the surface and the oysters begin to cook, add the thinly sliced onion, Korean green peppers, and 1 tablespoon of minced garlic (about 15ml). Stir everything together evenly. Taste the broth and adjust the seasoning by adding 1 tablespoon of fish sauce (about 15ml). Fish sauce will add a deeper, richer flavor.
Step 7
Once the dumplings and all the vegetables are cooked through, slowly pour the whisked egg mixture in a thin stream around the edges of the pot. It’s important for the egg to spread thinly without clumping. Gently stir with chopsticks to cook the egg.
Step 8
As soon as the egg is fully cooked and looks beautifully set, turn off the heat immediately. Overcooking the egg can make it tough.
Step 9
Finally, drizzle about 1/3 tablespoon of sesame oil (about 5ml) for a fragrant finish. Ladle the steaming, rich, and delicious Oyster Mandu-guk generously into a serving bowl.
Step 10
The finished Mandu-guk is wonderful on its own, but topping it with some finely julienned seaweed will further elevate its flavor. The combination of the savory seaweed and the Mandu-guk is exquisite, and it’s also incredibly delicious with added rice. You’ll surely be impressed by the deep and refreshing broth!
