Korean Dumpling Soup Manduguk
I can’t believe 2020 is almost over!!! What a year it has been. Amidst all the changes this year, discovering new recipes at home, such as manduguk, brought small joys. 2020 was definitely full of surprises (good and bad), but it pushed us to think and be grateful for lots of things in our lives 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 know more about technologies to improve our daily lifestyle, 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’d planned, imagined, or expected. Everything will be all well. However, I’m super ready to be over 2020 and welcome the upcoming year, 2021!!
Every culture has its own New Year food, and Manduguk (dumpling soup), Tteokguk (rice cake soup), or Tteok Manduguk (dumpling and rice cake soup) is Korean New Year food!
Tteok (usually sliced to a round shape) symbolizes a coin, which was the money back then in Korea. Mandu (dumplings) symbolize Bok-jumoni, a lucky bag. It is the 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!
This mandu (dumpling) recipe is perfect for this cold weather as well, so cozy, warm, and mouthful dish that comforts your body and mind.
To complete this dish, I will show you how to make this flavorful, delicious mandu (dumplings) and simple Korean broth!
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 chives (you can substitute with green onions). Squeeze excess water out from 7 oz (1/2 block) firm tofu, then smash with the side of your knife.
Also, chop drained dangmyeon and beansprouts.
Add all prepared ingredients in a large mixing bowl – garlic, green onion, chive, tofu, dangmyeon, and beansprouts. Also, add 10 oz of 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 it, 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 double the quantities.
Place one wrapper on your palm, the slightly wet edge of the 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 them tightly to a round shape. Dust the bottom of the dumpling with a little bit of starch, then place it on a baking pan without touching each other. Doesn’t it look like a baby’s butt?! SO CUTE!!!
Repeat with the rest of the wrappers and filling.
Place the dumplings on a baking pan, not touching each other, and freeze them for 3 hours overnight. Then, you can put them in a plastic bag for 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 decide to make dumpling soup or manduguk, keep following the recipe!
Pour 14 cups cold water into a large pot and add 10×10″ dried kelp to make broth. Let them sit for 30 minutes, then add 1 oz (approximately 20 large) dried anchovies. There is no need to remove the anchovies’ heads or guts because we are making a light broth. Simmering for only 20 to 30 minutes will not bring out their bitter taste.
Bring it to a boil over high heat, and when the water is about to boil, remove the kelp. Reduce the heat to low, cover, and simmer for 30 minutes.
Meanwhile, the broth is simmering, and toppings and veggies are prepared for the soup.
Beat 2 eggs with a pinch of salt, then heat a large skillet over medium-low heat. Wipe it off with a paper towel and a little bit of oil. Pour the beaten eggs into the skillet and swirl to make a thin layer. Cook until just set, about 2 to 3 minutes, then flip over and cook another minute to make a thin egg omelet. Remove from the pan and let it cool before cutting.
Chop 2 green onions and 3 cloves of garlic. Set aside.
Also, if you are using a frozen one, soak 10 oz (or more if you prefer more!) of sliced rice cake in cold water for 10 minutes.
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 prevent the dumplings from breaking and to ensure the rice cake does not stick to the bottom of the pot.
Stir in chopped garlic and green onions, boil for 1 more minute, and it’s ready to serve!
Place manduguk in a large bowl and garnish with egg omelet, some black pepper to taste, and red chili threads if you have any.
Enjoy manduguk!
Mandu Guk Korean Dumpling Soup
- Total Time: 1 hour 40 minutes
- Yield: 6
Ingredients
For Beef Mandu (makes 20 to 22 large dumplings)
- 2 oz dangmyeon, Korean glass noodles or any vermicelli noodles, cooked by following directions of package you’re using then chopped.
- 4 oz beansprouts, blanch for 3 minutes, chopped
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 4 oz chive, chopped (you can substitute with green onions)
- 7 oz (1/2 block) firm tofu, squeeze excess water then smashed
- 10 oz ground beef
- 1 egg
- 2 tsp soy sauce
- 1 tsp fish sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 20 large dumpling wrappers (Wang-mandupi)
For Broth (for 20 to 22 large dumplings)
- 14 cups water
- 10×10” dried kelp, dasima (kombu)
- 1 oz (approximately 20 large) dried anchovies
For Toppings & Soup
- 2 eggs
- 2 tbsp Korean soup soy sauce
- 1 tsp salt
- 10 oz sliced rice cake, soaked in cold water for 5 minutes. Optional
- 3 cloves garlic, chopped
- 2 green onions, chopped
Instructions
- In a large mixing bowl, add all prepared ingredients for beef dumpling except wrappers and mix well until combined with your hand. (Mix with hand makes this filling combine so much faster.) Set aside.
- Place one wrapper on your palm, slightly wet edge of wrapper with a little bit of cold water. Place 2 tbsp of filling into center and bring 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 bottom of dumpling with a little bit of starch then place on a baking pan without touching each other. Repeat with rest of wrappers and filling.
- To make broth, pour water into a large pot and add dried kelp. Let them sit for 30 minutes then add anchovies. No need to remove anchovies’ heads/guts because we are making a light broth. 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. Remove anchovies using a fine skimmer for a clean broth.
- Meanwhile broth is simmering, preparing toppings and veggies for soup.
Beat 2 eggs 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. - Season broth with soup soy sauce and salt and bring to a boil. Add rice cake and cook rice cake until it floats on surface and boils for about 1 minute. Add beef mandu and bring back to boil, about 6 minutes. Stir very gently occasionally to not break dumplings and make sure rice cake does not stick on bottom of 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!
- Prep Time: 1 hour
- Cook Time: 40 minutes
1 comment
This looks amazing!! I can’t wait to try it. I just found you and all of your amazing recipes and tips on YouTube and pinterest and now here!! So thankful!! I love asian food and was always nervous to make it on my own. Now I can’t wait to try! Thank you so much for making all these videos and posts and stuff. Super helpful! Can’t wait to go to HMart and stock my pantry as soon as I’m done with quarantine 🙂