Mandu Guk Korean Dumpling Soup Recipe & Video

Korean Dumpling Soup Mandu Guk Recipe!

I can’t believe 2020 is almost over!!! What a year it has been… 2020 was definitely full of surprises (good and bad…) but it pushed us to think and be grateful for lots of things in our life we were taking for granted. Gathering with friends and family, going out to our favorite restaurants and bars, going out to enjoy fun events, traveling to expose new places and more..

But we also learn and adopt new lifestyles because of 2020. We all learn more about technologies to improve our daily life style, our pets were very very VERY happy (probably the happiest year ever in their life.), still damaged our bank from online shopping… lol! 

I’m very grateful for how 2020 turned out even though it was nothing like I’ve planned, imagined or expected. Everything will be all well. Though, I’m super ready to be over 2020 and welcome the upcoming year 2021!!

Every culture has their own New Year food and Manduguk (dumpling soup), Tteokguk (rice cake soup) or Tteok Manduguk (dumpling & rice cake soup) is Korean’s new year’s food!

Tteok (usually sliced to a round shape) symbolizes coin, which was money back then in Korea. Mandu (dumplings) symbolizes Bok-jumoni, a lucky bag. It is perfect new year’s food for good luck!

If you want to share your culture’s new year’s food, please let me know in the comments below! I would love to know!

If you are interested in wonton soup, wontons in chili oil or Korean spicy dumpling hot pot recipe, check down below!

Easy Wonton Soup Recipe & Video

Wontons in Chili Oil Recipe & Video

Korean Dumpling Hot Pot, Mandu Jeongol Recipe & Video

This mandu (dumpling) recipe is perfect for this cold weather as well, so cozy, warm and mouthful dish that comfort your body and mind.

I will show you how to make this flavorful delicious mandu (dumplings) and simple Korean broth to complete this dish!

Let’s get started!

First, let’s cook Dangmyeon, Korean glass noodles (you can substitute with any vermicelli noodles you have in your kitchen.). Add 2 oz dangmyeon in salted boiling water, cooked by following the directions of the package you’re using. When dangmyeon has 3 minutes to finish cooking, add 4 oz beansprouts and blanch for 3 minutes. Drain and set aside.

Chop 3 cloves garlic, 2 green onions and 4 oz chive (you can substitute with green onions). Squeeze excess water out from 7 oz (1/2 block) firm tofu, then smashed with side of your knife.
Also chop drained dangmyeon and beansprouts.

In a large mixing bowl, add all prepared ingredients – garlic, green onion, chive, tofu, dangmyeon and beansprouts. Also add 10 oz ground beef and 1 egg. Season the filling with 2 tsp soy sauce, 1 tsp fish sauce, 2 tsp sesame oil, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbsp cornstarch.

Mix well until the filling is well combined. I used a spoon to mix but do it with your hand because that will be so much faster. Set aside. 

This filling recipe will make 20 to 22 large dumplings. You will need these Wang-Mandupi, Korean extra large dumpling wrappers. If you can’t find this wrapper, you can use any other dumpling/gyoza/wonton wrappers but it will make a double of quantities.

Place one wrapper on your palm, slightly wet edge of wrapper with a little bit of cold water. Place 2 tbsp of filling (1 tbsp if you are using regular size) into the center and bring the edge to fold and seal tightly into a half-moon shape. Then bring both ends together (slightly wet one end with water) and press tightly to a round shape. Dust the bottom of the dumpling with a little bit of starch then place on a baking pan without touching each other. Doesn’t it look like baby’s butts?! SO CUTE!!!
Repeat with the rest of wrappers and filling.

Place dumplings on a baking pan, not touch each others and freeze them for 3 hours to over night. Then you can place them in a plastic bag to storage in a freezer.
You don’t have to freeze them if you are using them right away. If you don’t want Korean dumpling soup, you can steam, fry, pan fry or boil these dumplings to your preference.

If you decided to make dumpling soup, mandu guk, keep following the recipe!

To make broth, pour 14 cups cold water into a large pot and add 10×10″ dried kelp. Let them sit for 30 minutes then add 1 oz (approximately 20 large) dried anchovies. No need to remove anchovies’ heads/guts because we are making a light broth. Simmering only 20 to 30 minutes won’t bring their bitter taste.

Bring it to boil over high heat and when water is about to boil, remove kelp. Reduce heat to low, cover and simmer for 30 minutes.

Meanwhile broth is simmering, preparing toppings and veggies for the soup.

Beat 2 eggs with pinch of salt then heat a large skillet over medium low heat. Wipe it off with a paper towel with a little bit of oil. Pour beaten eggs and swirl to make a thin layer. Cook until it’s just set, about 2 to 3 minutes then flip over and cook another minute to make a thin egg omelet. Remove from pan and let it cool before cutting.

Chop 2 green onions and 3 cloves garlic. Set aside.
Also soak 10 oz (or more if you prefer more!) sliced rice cake in cold water for 10 minutes if you are using frozen one.

Remove anchovies using a fine skimmer for a clean broth.  Season the broth with 2 tbsp Korean soup soy sauce and 1 tsp salt and bring to a boil. Add rice cake and cook rice cake until it floats on the surface and boils for about 1 minute.

Add beef mandu and bring back to boil, it will take about 6 minutes. Stir very gently occasionally to not break dumplings and make sure rice cake does not stick on the bottom of the pot. 

Stir in chopped garlic and green onions, boil 1 more minute and it’s ready to serve!

Place manduguk on a large bowl and garnish with egg omelet, some black pepper to taste and red chili threads if you have any.

Enjoy!

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