I absolutely love sharing this Mandu Guk (Korean Dumpling Soup) Recipe because it’s one of those dishes that feels like a warm hug on a chilly day. The rich beef broth combined with tender dumplings and a hint of garlic and sesame oil makes it incredibly comforting and satisfying without being heavy. Whether you’re new to Korean cooking or a seasoned enthusiast, this soup is approachable and rewarding.
This soup works wonders when you’re craving something hearty yet light, or when you want to impress guests with minimal effort. I discovered this Mandu Guk (Korean Dumpling Soup) Recipe years ago, and it quickly became a family favorite because everyone loves the way the delicate dumpling wrappers turn translucent and burst with flavor. Plus, you can make it with store-bought mandu or homemade ones for that extra touch of love.
Why You’ll Love This Recipe
- Versatile and Easy: You can use fresh or frozen mandu, making it a quick weeknight meal or a special occasion dish.
- Deep, Comforting Flavors: The beef broth infused with garlic and soy sauce provides a rich and balanced base that sings with every spoonful.
- Family-Friendly: My family goes crazy for this soup, and it’s a great way to introduce dumplings to picky eaters.
- Customizable Garnishing: You get to add your favorite garnishes like sliced green onions and roasted nori, giving it a delightful finishing touch.
Ingredients You’ll Need
The ingredients for this Mandu Guk (Korean Dumpling Soup) Recipe come together to create a beautiful balance of savory and fresh flavors. The key is choosing quality beef for that hearty broth and knowing your way around dumplings – whether homemade or store-bought.
- Beef brisket or chuck: I prefer beef brisket because it becomes tender and imparts a rich flavor to the broth, but chuck works just as well.
- Garlic: Minced garlic adds the perfect pungent warmth; fresh is best for that authentic taste.
- Soy sauce: It gives a savory depth and balances the broth flavor; opt for regular or low sodium based on your preference.
- Water: To keep the broth light yet flavorful.
- Mandu (Korean dumplings): You can’t skip these! Fresh ones cook faster, while frozen ones are perfect for convenience.
- Eggs: Beaten in at the end to create beautiful silky ribbons in the soup.
- Green onions: Diagonally sliced for a fresh, mild crunch and color.
- Toasted sesame oil: Adds nuttiness and aromatic complexity that really makes the soup sing.
- Salt and pepper: Essential for seasoning, add cautiously and taste as you go.
- Roasted nori (seaweed sheets): A classic garnish that adds a lovely umami finish and texture.
Variations
I love making this Mandu Guk (Korean Dumpling Soup) Recipe my own, depending on the mood or what I have on hand. Feel free to experiment with different fillings or tweak the broth to your liking – that’s part of the fun!
- Vegetarian Version: Substitute the beef broth with a rich vegetable broth and use vegetable-filled mandu for a meat-free version that’s still super satisfying.
- Spicy Twist: Add a spoonful of gochujang (Korean chili paste) or sprinkle chili flakes for a warming kick that livens up the soup.
- Seafood Mandu: Try seafood dumplings for a lighter, ocean-inspired version; just adjust cooking time accordingly.
- Broth Boost: For an even richer base, simmer the beef longer or toss in some dried anchovies or kelp during the broth-making process.
How to Make Mandu Guk (Korean Dumpling Soup) Recipe
Step 1: Season the Beef and Start Your Broth
Begin by mixing the beef with minced garlic and soy sauce in a bowl—you’ll want that to marinate for a bit if you have time, but it’s okay to proceed right away. Then, bring 10 cups of water to a boil in a large pot, add your marinated beef, cover, and reduce to a simmer for about 30 to 35 minutes. This creates a flavorful, aromatic broth that forms the soup’s heart. Trust me, slow and low is key here so you don’t end up with tough beef and cloudy broth.
Step 2: Add the Mandu and Cook to Perfection
Once the broth is nice and fragrant, carefully add the mandu. If you’re using fresh dumplings, cook them for 5 to 9 minutes; frozen ones will need around 12 minutes. You’ll know they’re done when the wrappers turn translucent and start floating on top. Don’t rush this step because undercooked mandu can feel doughy, and overcooked ones might fall apart. If you have store-bought mandu, follow their package instructions for the best results.
Step 3: Add the Egg Ribbons and Season
As soon as the mandu are cooked, gently drizzle in your lightly whisked eggs while stirring the soup. This little trick creates those lovely egg ribbons instead of clumps. Then, turn off the heat and toss in the sliced green onions and toasted sesame oil. Don’t forget to season with salt and pepper, tasting as you go—this is your moment to adjust for perfect balance.
Step 4: Serve with Garnishes and Enjoy
Ladle the soup into bowls and top with crumbled or thinly sliced roasted nori sheets. The seaweed adds that extra umami punch and a touch of crisp texture. Serve the soup hot for ultimate comfort and watch your family or guests light up with every spoonful.
Pro Tips for Making Mandu Guk (Korean Dumpling Soup) Recipe
- Use Quality Beef: Selecting well-marbled brisket or chuck makes your broth richer and more flavorful without added ingredients.
- Simmer Gently: A slow simmer prevents cloudy broth and tough beef; keep the lid slightly ajar.
- Egg Ribbon Magic: Stir the soup gently as you drizzle beaten eggs to create beautiful, even ribbons.
- Avoid Overcooking Mandu: Overcooked dumplings can burst and get mushy – keep an eye on timing and texture.
How to Serve Mandu Guk (Korean Dumpling Soup) Recipe
Garnishes
For garnishes, I swear by freshly sliced green onions and roasted nori strips; they add vibrant color and umami that elevate the soup beautifully. Sometimes, I like to add a dash of toasted sesame seeds for an extra crunch, or a few drops of chili oil if we want a little heat.
Side Dishes
This Mandu Guk pairs wonderfully with classic Korean sides like kimchi, pickled radish, or a simple cucumber salad. For a more filling meal, I like serving it alongside steamed rice or even some stir-fried vegetables for extra texture and color.
Creative Ways to Present
For special occasions, I’ve served Mandu Guk in pretty ceramic bowls garnished with edible flowers or microgreens for a fresh look. You can also arrange the mandu neatly on top with the broth poured gently around them for an elegant finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Mandu Guk stores well in an airtight container in the fridge for up to 2 days. I usually separate the dumplings from the broth if I plan to keep it longer to prevent them from getting too soggy.
Freezing
While I don’t recommend freezing the fully cooked soup because the dumplings can become mushy when thawed, the broth freezes beautifully. I sometimes freeze leftover broth separately and add fresh mandu when reheating for a quick meal.
Reheating
When reheating, gently warm the broth on the stove and add fresh or leftover mandu just before serving. Avoid microwaving the whole soup as it can toughen the dumplings and eggs; stove top reheating gives you more control.
FAQs
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Can I use store-bought frozen mandu for this recipe?
Absolutely! Store-bought frozen mandu work great and make this recipe very convenient. Just follow the package cooking time after adding them to the soup, and you’ll have a delicious meal in no time.
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How do I prevent the mandu wrappers from breaking apart while cooking?
Be gentle when adding the mandu to boiling broth and avoid overheating or over-stirring. Cook them at a gentle simmer, and remove them promptly once they float and turn translucent to preserve their texture.
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Can I make this soup vegetarian?
Yes! Swap the beef with a rich vegetable broth and use vegetable-filled mandu. Adding mushrooms or seaweed to your broth can boost the umami so you won’t miss the meat.
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What is the best way to add eggs to the soup?
Lightly beat the eggs, then slowly drizzle them into the hot soup while gently stirring. This technique creates those beautiful egg ribbons that add texture and visual appeal.
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Can I prepare mandu from scratch for this recipe?
Definitely! Homemade mandu add a special touch and allow you to customize fillings, though they do take a bit more time. Making a batch ahead and freezing them for soup like this works perfectly.
Final Thoughts
This Mandu Guk (Korean Dumpling Soup) Recipe is truly close to my heart because it embodies all the things I love about Korean home cooking—comfort, flavor, and simplicity. I hope you enjoy making it as much as my family and I do, and that it becomes one of your go-to dishes whenever you need a bit of cozy nourishment. Give it a try, and don’t hesitate to make it your own; you’ll be surprised by how satisfying and delicious this soup can be!
Print
Mandu Guk (Korean Dumpling Soup) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Description
Mandu Guk is a traditional Korean dumpling soup featuring tender beef simmered in a flavorful broth, complemented by savory mandu dumplings and garnished with green onions, eggs, and toasted sesame oil. This comforting dish is perfect for a satisfying meal that warms the soul.
Ingredients
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
Dumplings and Garnishes
- 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
Instructions
- Season the beef: In a medium bowl, combine the brisket pieces with minced garlic and soy sauce. Mix well and let the beef marinate briefly while preparing the broth.
- Make the beef soup base: In a large pot over high heat, bring 10 cups of water to a boil. Add the marinated beef along with its marinade. Reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes until the beef is tender and the broth is flavorful.
- Add the mandu: Carefully place the mandu dumplings into the simmering broth. Increase the heat to bring the soup back to a low boil. Cook the dumplings until the wrappers turn translucent and they float to the surface; fresh mandu will take 5 to 9 minutes, frozen mandu around 12 minutes. Follow package instructions if using store-bought mandu.
- Add eggs: Lightly whisk the eggs in a small bowl until fully combined. Slowly drizzle the eggs into the soup while gently stirring to create delicate egg ribbons throughout the broth, avoiding lumps or clumps.
- 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, adjusting to your taste preferences.
- Serve the soup: Ladle the mandu and broth into individual bowls. Crumble or cut the roasted nori seaweed into thin strips and sprinkle over each serving for added texture and flavor. Enjoy immediately.
Notes
- Mandu Guk can be made easily with either homemade or store-bought dumplings, making it a versatile and convenient meal option.
- Adjust seasoning such as salt and pepper at the end to suit your taste.
- If you prefer a richer broth, you can simmer the beef longer for more depth of flavor.
- Keep stirring gently when adding eggs to avoid creating large egg lumps.
- Use freshly toasted sesame oil for the best nutty aroma and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 717 kcal
- Sugar: 2 g
- Sodium: 2222 mg
- Fat: 46 g
- Saturated Fat: 14 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 200 mg
