Name: Mandu Guk (Korean Dumpling Soup)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 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 -; 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 teaspoons salt, plus more to taste -; 1 teaspoon white or black pepper, plus more to taste -; 2 roasted nori (seaweed sheets), for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mandu Guk (Korean Dumpling Soup)

1. 1 pound beef brisket or chuck, cut into 1- to 1 1/2-inch pieces -

2. 4 cloves garlic, minced -

3. 4 tablespoons soy sauce -

4. 10 cups water -

5. 32 homemade or store-bought mandu (Korean dumplings), fresh or frozen -

6. 2 large eggs -

7. 4 green onions, trimmed and cut diagonally into 2-inch slices -

8. 2 tablespoons toasted sesame oil -

9. 2 teaspoons salt, plus more to taste -

10. 1 teaspoon white or black pepper, plus more to taste -

11. 2 roasted nori (seaweed sheets), for serving -

How to cook deliciously - Mandu Guk (Korean Dumpling Soup)

1. Stage

Season the beef: In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.

2. Stage

Make the beef soup base: In a large pot over high heat, bring the water to a boil and add the beef brisket and the marinade. Lower the heat. Cover and simmer for 30 to 35 minutes.

3. Stage

Add the mandu: Carefully add the mandu and increase the heat to bring the soup up to a low boil again. When cooked through, the mandu wrapper will turn translucent and it will float to the top. If using fresh mandu, cook them for 5 to 9 minutes. If using frozen ones, cook them for about 12 minutes. Check the package instructions of store-bought mandu for cooking times.

4. Stage

Add eggs: In a small bowl, lightly whisk the eggs until the egg whites and yolks are fully combined. As soon as the mandu is cooked, slowly drizzle in the eggs while stirring the soup. The eggs will turn into ribbons in the soup. If you pour the eggs without stirring, they will cook into a lump and stick to the bottom of the pot.

5. Stage

Add the green onions and sesame oil: Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.

6. Stage

Serve the soup: Divide the soup and mandu among 4 to 6 bowls. If using, crumble the nori with your hands or use kitchen shears to cut them into thin strips. Sprinkle a handful over each bowl.