Name: Mandu Guk Korean Dumpling Soup
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 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); 14 cups water; 10×10” dried kelp, dasima (kombu); 1 oz (approximately 20 large) dried anchovies; 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

Ingredients

Units Scale

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
10x10” 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

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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