Traditional Korean Manduguk (Dumpling Soup) Recipe

Ingredients

  • 10 Korean dumplings
  • 6 cups of water
  • 1/2 of a small onion
  • 2 cloves of garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of soy sauce
  • 2 eggs
  • 2 green onions, chopped
  • 1 sheet of gim (seaweed), cut into thin strips
  • 1/2 teaspoon of sesame seeds
  • 1/2 teaspoon of sesame oil

Steps and instructions

  1. Fill a pot with the water and bring to a boil.
  2. Add the Korean dumplings to the boiling water. Stir gently to make sure they don't stick to the pot.
  3. While the dumplings are cooking, finely chop the onion and garlic. Add them to the pot.
  4. Add the salt and soy sauce to the pot. Stir to combine.
  5. Crack the eggs into a bowl and beat them lightly. Slowly pour the beaten eggs into the pot, stirring constantly.
  6. Let the soup simmer for about 10 minutes, or until the dumplings are fully cooked and the flavors have melded together.
  7. Chop the green onions and cut the gim into thin strips. Add them to the pot.
  8. Simmer for another 2 minutes, then turn off the heat.
  9. Stir in the sesame seeds and sesame oil. Serve hot.

Tools for making

  • Pot - Used to boil the water and cook the dumplings.
  • Chopping board - Used for chopping onions, garlic, and green onions.
  • Knife - Used for finely chopping onions, garlic, and green onions.
  • Bowl - Used for beating the eggs.
  • Stirring spoon - Used for stirring the soup and dumplings.
  • Measuring spoons - Used to measure the salt, soy sauce, sesame seeds, and sesame oil.

Recipe variations

  • Vegetarian option: Replace the Korean dumplings with vegetable dumplings or tofu dumplings for a meat-free version.
  • Spicy version: Add a teaspoon of gochujang (Korean chili paste) or red pepper flakes to the soup for some extra heat.
  • Seafood twist: Add some cooked seafood such as shrimp, clams, or mussels to the soup for a seafood manduguk.
  • Kimchi manduguk: Add some chopped kimchi to the soup for a tangy and flavorful variation.
  • Chicken manduguk: Substitute the Korean dumplings with chicken dumplings for a different flavor profile.
  • Egg drop style: Skip the dumplings and beat more eggs into the soup to create an egg drop style manduguk.
  • Extra vegetables: Add other vegetables like carrots, zucchini, or mushrooms to the soup for added texture and flavor.
  • Gluten-free option: Use gluten-free dumplings or rice cakes instead of regular dumplings to make it suitable for a gluten-free diet.

Recipe overview

Manduguk is a traditional Korean soup made with dumplings, also known as mandu. This comforting and hearty soup is a staple in Korean cuisine, especially during the winter months and on special occasions. The dumplings are cooked in a clear broth that's flavored with onions, garlic, and soy sauce. Beaten eggs are added to the broth, creating thin strands of egg that add texture and flavor. The soup is then garnished with chopped green onions, thin strips of gim (seaweed), sesame seeds, and a drizzle of sesame oil. This recipe takes approximately 30 minutes to prepare and cook and is a wonderful introduction to Korean cooking.

Common questions

  1. How long does it take to cook the Korean dumplings? The Korean dumplings should be cooked for about 10 minutes, or until they are fully cooked and tender.
  2. Can I use store-bought dumplings for this recipe? Yes, you can use store-bought Korean dumplings for this recipe. Just make sure to adjust the cooking time according to the instructions on the package.
  3. Can I add other vegetables to the soup? Absolutely! You can customize the soup by adding vegetables such as carrots, mushrooms, or spinach. Just make sure to adjust the cooking time accordingly.
  4. Can I make this soup vegetarian or vegan? Yes, you can make this soup vegetarian by using vegetable dumplings and substituting soy sauce for the fish sauce. To make it vegan, also replace the eggs with tofu or omit them altogether.
  5. Can I make this soup in advance? While it is best to serve the soup immediately after cooking, you can make it in advance and reheat it when ready to serve. However, note that the dumplings may become softer upon reheating.
  6. What accompaniments go well with Manduguk? Manduguk is typically served with kimchi, pickled radish, and a bowl of steamed rice. These accompaniments complement the flavors of the soup and provide a well-rounded meal.

Serving dishes and utensils

  • Pot - A large pot is necessary for boiling the water and cooking the soup.
  • Chopping board - Use a cutting board to chop the onion, garlic, and green onions.
  • Knife - A sharp knife is needed for chopping the vegetables.
  • Bowl - Use a bowl to beat the eggs before adding them to the soup.
  • Stirring spoon - A spoon is necessary for stirring the soup as it cooks.
  • Soup ladle - Use a ladle to serve the soup into bowls.
  • Seaweed cutter - A seaweed cutter is helpful for cutting the gim (seaweed) into thin strips.

Origin stories

Manduguk has its roots in the Korean Lunar New Year tradition. It is believed that consuming Manduguk on New Year's day signifies becoming a year older. The dumplings in the soup represent prosperity, as they resemble the shape of old Korean currency, symbolizing wealth and good fortune for the upcoming year. The simplicity and heartiness of the dish embody the spirit of Korean cuisine, where flavors are balanced and ingredients are used to their fullest. Enjoying a warm bowl of Manduguk isn't just consuming a meal, it's becoming a part of an age-old tradition, steeped in symbolism and cultural significance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.