Simple and Delicious Mandu Guk with Egg
Simple and Delicious Mandu Guk with Egg
10-Minute Recipe! Comforting Boiled Mandu Soup with Egg, Perfect for Breakfast
Introducing an incredibly simple and satisfying boiled mandu (dumpling) soup with egg recipe, perfect for a hearty yet light breakfast. The delicately whisked eggs create a smooth, rich broth that makes this soup an ideal breakfast substitute. It’s also wonderfully restorative, making it a great hangover soup. Enjoy this delightful combination of savory broth, tender dumplings, and fluffy egg for a great start to your day!
Main Ingredients- 25 boiled mandu (dumplings)
- 1/3 small onion
- 1/4 small zucchini
- 2 large eggs
- 1/2 stalk green onion
- 1 liter (4 cups) water
- 1 seafood broth tea bag (for enhanced flavor, or use standard anchovy-kelp broth)
Seasoning- 1.5 Tbsp fish sauce (for soup)
- 1 Tbsp soy sauce
- 0.5 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 1.5 Tbsp fish sauce (for soup)
- 1 Tbsp soy sauce
- 0.5 Tbsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, pour 1 liter (4 cups) of fresh water into a pot. Add 1 seafood broth tea bag to infuse the water with a delicious base flavor. Bring to a rolling boil over high heat. (Tip: If you don’t have a seafood tea bag, you can make your own broth using anchovies and kelp.)
Step 2
Prepare the vegetables for the soup. Thinly slice 1/4 zucchini into half-moons or julienne it. Finely julienne 1/3 small onion. Slice 1/2 stalk of green onion diagonally. Prepping the vegetables this way will save you time during cooking.
Step 3
Once the broth is boiling, remove the seafood tea bag. Add the julienned onion, zucchini, and sliced green onion to the pot. Let them simmer over medium heat until the vegetables become tender and translucent.
Step 4
When the vegetables are nearly cooked, carefully add 25 boiled mandu to the pot. Stir gently to prevent the dumplings from sticking to the bottom. The mandu are ready when they float to the surface.
Step 5
Now it’s time to season the soup for a wonderful depth of flavor. Add 1.5 Tbsp fish sauce, 1 Tbsp soy sauce, and 0.5 Tbsp salt. Stir everything together well. (Tip: You can adjust the amount of fish sauce and soy sauce according to your preference. It’s best to start with less and add more after tasting.)
Step 6
When the soup comes to a boil again, crack 2 eggs into a bowl and whisk them lightly. Temper the eggs by scooping a ladleful of hot broth into the bowl and mixing it with the eggs. Then, slowly drizzle the tempered egg mixture into the simmering soup. Avoid stirring immediately; allow the egg to set and form delicate ribbons. (Tip: Stirring too soon after adding the egg can make the broth cloudy.)
Step 7
Finally, taste the soup and adjust the seasoning with more salt if needed. Sprinkle a pinch of black pepper on top for an extra aromatic boost. Ladle the warm, delicious mandu guk with egg into bowls and enjoy your comforting meal!
