Spicy and Refreshing Egg Mandu Guk
Spicy and Refreshing Egg Mandu Guk
How to Make a Delicious and Spicy Egg Mandu Guk, Perfect for Chilly Winter Days
On a rainy or chilly day, a warm bowl of soup is incredibly comforting. Here’s how to make a spicy and refreshing Egg Mandu Guk at home. This dish features a delightful combination of fresh vegetables, soft egg ribbons, and chewy dumplings, making it a satisfying meal that you’ll want to finish in one sitting.
Mandu Guk Ingredients- 12 pieces of store-bought dumplings (mandu)
- 1 handful of dried shiitake mushrooms (about 3-4 pieces)
- 0.5 medium onion
- 2 eggs
- About 2 handfuls of green onions (scallions)
- 1 red chili pepper (like Korean cheongyang chili)
- 1 Tbsp minced garlic
- 1000ml water (approx. 4 cups)
- 2 Tbsp fish sauce
- 3 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Once rehydrated, rinse them thoroughly under running water, squeeze out excess moisture, and slice them into bite-sized pieces. You can reserve the mushroom soaking water to enhance the broth’s flavor.
Step 2
Peel and wash the half onion, then dice it into roughly 1cm cubes. Dicing the onion will help release its sweetness and flavor into the broth as it cooks.
Step 3
Crack the 2 eggs into a bowl. Remove the chalazae (the white stringy bits) and beat them gently with a fork or whisk until well combined. Adding a pinch of salt can make the eggs fluffier.
Step 4
Finely chop or thinly slice the red chili pepper. If you prefer more heat, feel free to add an extra chili.
Step 5
Wash the green onions and slice them into roughly 1cm lengths. Separate the white and green parts; the whites add aroma to the broth, and the greens can be used as a garnish for color.
Step 6
Pour 1000ml of water into a pot and bring it to a boil over high heat. Once the water is boiling vigorously, add all the diced onion. The onion will add a refreshing sweetness to the broth.
Step 7
Add 2 Tbsp of fish sauce and 3 Tbsp of soy sauce to the broth to season it. Taste and adjust the seasoning according to your preference.
Step 8
Add the rehydrated and sliced shiitake mushrooms to the pot. Next, add the 12 dumplings. Be careful not to overcrowd the pot, and let the dumplings cook for about 5-7 minutes, or until they float to the surface and are cooked through. Avoid stirring too vigorously to prevent them from breaking.
Step 9
Once the dumplings are mostly cooked, stir in the chopped red chili pepper and 1 Tbsp of red pepper flakes to add spiciness and color to the soup. You’ll notice a spicy aroma developing.
Step 10
Add 1 Tbsp of minced garlic. Once the soup returns to a boil, add the white parts of the sliced green onions to infuse the broth with their fresh aroma. Let it simmer for a bit longer to allow the flavors to meld.
Step 11
Finally, slowly pour the beaten egg in a thin stream around the edges of the pot. Let the egg set slightly for a moment before gently stirring with chopsticks. This will create delicate egg ribbons rather than a solid, opaque mass, keeping the broth clear.
Step 12
Your delicious and spicy Egg Mandu Guk is ready! Garnish with the green parts of the sliced green onions and add a sprinkle of seaweed flakes or black pepper if desired. Enjoy this comforting soup on a rainy day or whenever you crave a warm, flavorful meal!
