Description
Mandu Guk is a traditional Korean dumpling soup featuring a savory beef broth infused with garlic and soy sauce, tender beef brisket, homemade or store-bought dumplings, and delicate egg ribbons. Garnished with green onions, toasted sesame oil, and roasted nori, this comforting soup is perfect for a satisfying and flavorful meal.
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
- 32 homemade or store-bought mandu (Korean dumplings), fresh or frozen
Egg and Garnishes
- 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 and set aside to marinate briefly.
- 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 marinade liquid. Reduce heat to low, cover, and simmer gently for 30 to 35 minutes until the beef is tender and the broth is flavorful.
- Add the Mandu: Carefully add the dumplings to the simmering broth and increase the heat to bring the soup back up to a low boil. Cook fresh mandu for 5 to 9 minutes or frozen mandu for about 12 minutes, until the wrappers turn translucent and the dumplings float to the surface. Refer to package instructions if using store-bought dumplings.
- Add the Eggs: In a small bowl, lightly whisk the eggs until fully combined. Slowly drizzle the eggs into the boiling soup while stirring gently to create thin egg ribbons. This prevents the eggs from forming lumps and sticking to the pot.
- Add the Green Onions and Sesame Oil: Turn off the heat and stir in the sliced green onions and toasted sesame oil. Season the soup with salt and pepper to taste, adjusting seasoning as needed.
- Serve the Soup: Divide the dumplings and broth evenly among 4 to 6 bowls. Crumble or cut the roasted nori sheets into thin strips and sprinkle over each bowl as a garnish. Serve immediately and enjoy!
Notes
- Mandu Guk can be made with either store-bought or homemade mandu, making it an easy and quick meal option.
- Beef brisket or chuck are ideal cuts for a rich and flavorful broth.
- Adjust salt and pepper at the end to balance the flavors perfectly.
- The egg ribbons add a silky texture and visual appeal, so drip the eggs slowly while stirring.
- Garnishing with roasted nori adds a classic Korean touch and enhances the umami taste.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 717 kcal
- Sugar: 2 g
- Sodium: 2222 mg
- Fat: 46 g
- Saturated Fat: 14 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 200 mg
