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–+ servings
A futuristic Cyberpunk-style food photo. A bowl of Manduguk (Korean dumpling soup) can be seen next to a pair of glowing chopsticks.
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Manduguk

A simple, but deeply satisfying Korean soup made with frozen dumplings.
Prep Time15 minutes
Cook Time30 minutes
Stock soaking time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Korean
Servings: 2 people

Equipment

  • 1 Spice ball or strainer optional

Ingredients

For the stock

  • 1.5 l water
  • 1 sheet kombu seaweed about 10 g
  • 30 g dried anchovies frozen

For the soup

  • 10 Korean dumplings around 350g
  • 3 cloves garlic
  • 1 tbsp soy sauce
  • 1 tsp sesame oil roasted
  • 2 stalks green onion
  • 4 eggs half of which are optional garnish
  • 0.5 tsp fine salt
  • some kizami nori if available

Instructions

Prepare ahead of time

  • If using frozen dumplings, take them out of the freezer now for thawing.
  • Put the water and kombu into a large pot. Let soak for at least one hour.

Make the stock

  • (While you're waiting for the stock over the next few steps, I recommend getting the egg topping and soup preparation steps below done.)
  • Put the dried anchovies into a spice ball or strainer and add to the pot with water and kombu.
  • Put over medium heat and keep at a simmer for about 10 minutes.
  • Remove the kombu and simmer the anchovies for another 10 minutes.
  • Remove the anchovies.
  •  If desired, strain through a cheese cloth or similar to get rid of any impurities.

Fry the egg topping (optional)

  • Separate the yolks and whites of the egg(s) reserved for the topping. Stir in separate bowls until they break.
  • Fry them separately in some neutral oil. You can do this sequentially or side by side in one frying pan, especially if you have a tamagoyaki pan.
  • Transfer to a cutting board and slice them thinly. Set aside for garnish later.

Prepare the soup

  • Peel and mince the garlic. Thinly slice the green onions.
  • Crack the remaining eggs into a bowl and scramble.

Make the soup

  • Bring the soup stock to a boil over medium high heat.
  • Add the soy sauce and garlic.
  • Once the stock is rolling boiling, add the dumplings. They will be done after around 5 minutes, depending on their size.
  • Slowly drizzle the beaten egg into the pot like you would for egg drop soup.
  • Add the sesame oil, green onion slices, and salt.
  • Spread the soup to bowls and top with the mandu.
  • Garnish with the seaweed and optional egg white and yolk (see photos).