Description
Mandu Guk is a traditional Korean dumpling soup featuring tender beef broth enriched with garlic, soy sauce, and toasted sesame oil. This hearty and comforting soup combines savory beef brisket, delicate mandu dumplings, and ribbons of egg, garnished with fresh green onions and roasted nori strips for an authentic Korean experience. Perfect as a satisfying meal, it can be prepared using either homemade or store-bought dumplings.
Ingredients
Scale
Beef and Broth
- 1 pound beef brisket or chuck, cut into 1- to 1 1/2-inch pieces
- 4 cloves garlic, minced
- 4 tablespoons soy sauce
- 10 cups water
- 2 teaspoons salt, plus more to taste
- 1 teaspoon white or black pepper, plus more to taste
Dumplings and Soup Additions
- 32 homemade or store-bought mandu (Korean dumplings), fresh or frozen
- 2 large eggs
- 4 green onions, trimmed and cut diagonally into 2-inch slices
- 2 tablespoons toasted sesame oil
- 2 roasted nori (seaweed sheets), for serving
Instructions
- Season the beef: In a medium bowl, combine the beef brisket pieces, minced garlic, and soy sauce. Mix well to coat and let it marinate briefly while preparing the broth.
- Make the beef soup base: In a large pot over high heat, bring 10 cups of water to a boil. Add the marinated beef brisket along with the soy-garlic mixture. Lower the heat to a simmer, cover the pot, and let it cook for 30 to 35 minutes until the beef is tender and flavors meld.
- Add the mandu: Carefully add the mandu dumplings to the simmering broth. Increase the heat to bring the soup back up to a low boil. Cook according to your dumplings type: fresh mandu for 5 to 9 minutes, frozen mandu for about 12 minutes, or follow package instructions for store-bought ones. The dumplings are done when the wrappers turn translucent and they float to the surface.
- Add eggs: In a small bowl, lightly whisk the eggs until blended. Slowly drizzle the eggs into the boiling soup in a thin stream while stirring gently. This technique creates delicate egg ribbons throughout the soup instead of clumps.
- Add green onions and sesame oil: Turn off the heat. Stir in the sliced green onions and toasted sesame oil. Season the soup with salt and white or black pepper, adjusting to taste.
- Serve the soup: Ladle the soup with mandu into 4 to 6 bowls. Tear or cut the roasted nori sheets into thin strips and sprinkle over each serving to add a subtle seaweed flavor and crunchy texture. Enjoy immediately for best flavor.
Notes
- Mandu Guk is a comforting Korean soup perfect for warming up during colder months or when craving a soothing, hearty meal.
- Use either homemade or store-bought mandu depending on your time and preference; both work wonderfully.
- The egg ribbons add texture and richness; pouring slowly while stirring prevents lumps.
- Adjust salt and pepper seasoning at the end to suit your taste preferences.
- The roasted nori topping enhances the soup’s umami and traditional Korean flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 717 kcal
- Sugar: 2 g
- Sodium: 2222 mg
- Fat: 46 g
- Saturated Fat: 14 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 200 mg
