Manduguk (Korean Dumpling Soup)
Korean Bapsang recipe - Korean
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 pieces mandu (dumplings) - adjust to your serving size (See note 1)
- 5 cups chicken broth (or other flavorful broth such as beef broth, anchovy broth, vegetable broth, etc.) (See note 2)
- 1 tablespoon guk ganjang (soup soy sauce) (or fish sauce (or omit and simply season with salt))
- Salt and pepper to taste
- 2 teaspoons minced garlic
- 1 scallion
- 1 egg
- 1/2 sheet gim (김), seaweed sheet (aka laver, nori) (roasted and crusted)
Instructions
- 1
In a medium size pot, add 5 cups of chicken broth (or broth of your choice). (See note below.) Bring it to a boil over medium high heat.
- 2
Stir in the garlic, soy sauce, and salt and pepper to taste. Add the mandu pieces, stirring gently so they don’t stick to the bottom of the pot. Boil until all of them float, and reduce the heat to medium and boil for an additional minute or two.
- 3
Slice the scallion into thin strips. Cut the thin egg omelette (see below) into strips and then into diamond shapes or roll it and slice into thin strips.
- 4
Ladle the steaming soup into bowls and garnish with the scallion and optional egg jidan and/or gim.
- 5
Beat the egg. You can separate the egg if you want and gently whisk each part. Heat a lightly oiled small nonstick skillet over medium heat and pour the egg mixture (or each egg part if separated) into a thin layer, tilting the skillet (similar to making crepe). Cook each side until no visible egg liquid remains. (Do not brown the egg.)