Simple and Delicious Egg Mandu-guk (Korean Dumpling Soup)
Simple and Delicious Egg Mandu-guk (Korean Dumpling Soup)
Easy for Beginners! A Hearty One-Bowl Meal: Baek Jong-won Style Egg Mandu-guk Recipe
On days like these when it’s warm, you don’t need to have broth prepared in advance! I quickly and easily made this warm Egg Mandu-guk using coin broth. It really makes me realize how convenient life has become with technological advancements. I’ll share with you the delicious Egg Mandu-guk recipe I enjoyed last time. It’s perfect for a hearty meal!
Mandu-guk Ingredients- 6 frozen dumplings
- 800ml warm broth (coin broth or anchovy-kelp broth)
- 1 fresh egg
- 1/3 Tbsp minced garlic (approx. 5g)
- 1/4 zucchini (approx. 30g)
- 1/4 carrot (approx. 30g)
- 1/4 onion (approx. 30g)
- Scallions for garnish
Seasoning- 1 Tbsp soup soy sauce (approx. 10ml)
- 1 Tbsp regular soy sauce (approx. 10ml)
- Salt to taste (adjust as needed)
- Ground black pepper to taste (adjust as needed)
- 1 Tbsp soup soy sauce (approx. 10ml)
- 1 Tbsp regular soy sauce (approx. 10ml)
- Salt to taste (adjust as needed)
- Ground black pepper to taste (adjust as needed)
Cooking Instructions
Step 1
Prepare the vegetables for the mandu-guk. Wash the zucchini, onion, and carrot thoroughly and thinly julienne them about 0.5cm thick. Slice the scallions diagonally at about 1cm intervals.
Step 2
Crack 1 fresh egg into a small bowl. Lightly beat the egg with a fork or chopsticks until the yolk and white are well combined. You don’t need to beat it vigorously.
Step 3
Pour 800ml of the prepared broth into a pot. Add all the julienned zucchini, carrot, and onion. Once the broth starts boiling, reduce the heat to medium and simmer for about 2 more minutes until the vegetables are tender and their flavors have infused into the broth.
Step 4
Once the broth is boiling, carefully add the 6 frozen dumplings. Spoon some broth over the dumplings to submerge them. Then, add 1/3 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp regular soy sauce to build the base flavor of the soup. As the dumplings begin to float, taste the broth and adjust the seasoning with salt if needed. (Using only soy sauce can make the broth cloudy, so a little salt is recommended).
Step 5
When the dumplings are fully cooked and floating on the surface, reduce the heat to low. Slowly drizzle the beaten egg in a circular motion around the pot. Do not stir immediately after adding the egg; wait for it to set and form soft curds. Then, add the diagonally sliced scallions and gently mix. (Be careful not to stir immediately after adding the egg, as it can make the soup cloudy).
Step 6
Add the scallions and simmer for another moment until the aroma of the scallions is fresh, and your delicious Egg Mandu-guk is ready. Ladle it into warm bowls and sprinkle with ground black pepper according to your preference. Enjoy this simple yet hearty one-bowl meal! Your Egg Mandu-guk is complete.
