Korean Dumpling Soup Recipes

MANDUGUK (KOREAN DUMPLING SOUP)

Steps:

• Boil the soup stock over medium high heat. Add the soy sauce and garlic. Once the stock is rolling boiling add the dumplings. Boil the soup until the dumplings are fully cooked. (It takes about 2 to 3 minutes for smaller gyoza sized dumplings and 6 to 8 mins for bigger dumplings when covered.)
• (This is an optional step.) Pan fry the egg white and egg yolk separately at low temperature with a little oil. Additional egg isn't really necessary since you will be adding the egg into the soup (step 3), but it does present well when the soup is also garnished with the egg whites and egg yolk. Thinly slice them and set them aside until right near the end.
• Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
• Serve the soup in a bowl and garnish with dried seaweed and/or egg white and egg yolk (optional). Eat while warm with some kimchi and/or steamed rice. You may season the soup with the salt and grindings of black peppers to your taste.

KOREAN DUMPLING SOUP

Steps:

• Split the dried anchovies in half and throw out out the black innards and heads. Place them in a large pot.
• Put the pot on a high heat and roast the anchovies (without oil) for 20-30 seconds. Make sure to stir them around so they don't burn.
• Then pour the water into the pot. Place your kombu pieces into the water. Once the water comes to a boil, reduce the heat to a medium and let the broth simmer for 5 minutes.
• Take out the kombu pieces after 5 minutes.
• Let the broth cook for another 10 minutes with the anchovies. After the 10 minutes, strain the liquid.
• Also, I forgot to mention in the video, but after straining, you can add 1 tablespoon of Mirin to the broth. This will neutralize any remaining fishy smell in the broth. Set the broth aside.
• Cut onion and spring onion into thin strips.
• Cut beef into small bite-sized pieces.
• Crack egg and mix the yolk together.
• Pour broth into a smaller pot (pot should be deep enough that dumplings are fully submerged). Bring broth up to a boil.
• Place beef pieces in and cook for 30 seconds. Then reduce heat to a medium so your broth doesn't reduce too quickly. Put your dumplings into the broth.
• Then mix in soup soy sauce to the broth. Let the dumplings cook in the broth for 2-3 minutes (or until they turn slightly translucent).
• Then place in the sliced onions, minced garlic and spring onions.
• Turn off the heat and gently pour in your egg mixture.
• Season the broth with a few shakes of salt and pepper. Serve in a bowl. Remember to share!

MANDUGUK (KOREAN DUMPLING SOUP)

Steps:

• 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.
• 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.
• 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.
• Ladle the steaming soup into bowls and garnish with the scallion and optional egg jidan and/or gim.

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .

KOREAN DUMPLING SOUP

Steps:

• Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
• Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
• NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.

SPICY MANDOO (KOREAN DUMPLING)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface; cut into small pieces.
• Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand.
• Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling; press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers.
• Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo; cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.