Heartwarming and Wholesome Beef Bone Broth Dumpling Soup (Sagol Manduguk)
Silky Egg Garnish and Savory Braised Beef Topping for Delicious Sagol Manduguk
As the year 2019 draws to a close and the new year 2020 begins, I’ve prepared a comforting bowl of Manduguk, a traditional Korean dumpling soup, just as I do every year. Manduguk made with rich beef bone broth (sagol) is simply the most delicious, which is why I always end up making Sagol Manduguk. It seems my children have inherited my taste for it! Since last year, I’ve been cooking smaller portions due to some arm pain, but I still wanted to capture the spirit of the New Year. Even though it was a simpler meal, everyone expressed their gratitude and enjoyed it thoroughly, acknowledging the effort. It’s said that dumplings symbolize ‘fortune wrapped up,’ so eating them signifies consuming good luck. I hope you enjoy this auspicious Sagol Manduguk filled with blessings for the new year, and I wish you all good health and success in all your endeavors this year! Happy New Year! ♡
Ingredients- Dumplings (frozen or fresh, as preferred)
- Beef bone broth (Sagol broth) – 1 pack (or homemade)
- Eggs – 2
- Olive oil – a drizzle
- Salt – to taste
- Braised beef (Jangjorim) – for topping
- Dried seaweed flakes (Gimgaru) – for garnish
- Scallion (green part) – chopped, for garnish
- Black pepper – a pinch
- Water – to adjust broth consistency
Cooking Instructions
Step 1
First, let’s prepare the thin egg garnish. Carefully separate the egg yolks from the whites into two separate bowls. Lightly season each with a pinch of salt and gently whisk until smooth. Heat a non-stick pan over low heat with a drizzle of olive oil. Pour the egg mixture thinly to create delicate crepes. Cook until both sides are lightly golden, then transfer to a plate to cool slightly.
Step 2
Once the egg crepes have cooled a bit, thinly slice them into fine julienne strips. Aim for even, thin strips for an elegant presentation. These delicate strands will serve as a beautiful topping for your dumpling soup.
Step 3
Next, prepare the savory braised beef (Jangjorim) that will add a wonderful depth of flavor. If you have homemade Jangjorim, shred or finely chop it. If using store-bought, simply dice it into small, bite-sized pieces. Ensure the pieces are small enough to be easily enjoyed with the soup.
Step 4
Now, let’s start cooking the Sagol Manduguk. Pour the beef bone broth into a pot. If you prefer a less concentrated flavor, you can add some water to dilute it to your liking. Bring the broth to a boil over medium-high heat, then reduce the heat to medium once it starts simmering.
Step 5
Once the broth is simmering, add the dumplings. Stir occasionally to prevent them from sticking together. Cook the dumplings until they float to the surface and the wrappers become translucent, indicating they are fully cooked through. (Cooking times may vary depending on the type of dumplings, so refer to the package instructions.)
Step 6
After the dumplings are cooked, taste the broth and season with salt if needed. Remember that the beef bone broth may already have some saltiness, so add salt gradually and adjust to your preference. Once seasoned, ladle the delicious Manduguk into serving bowls.
Step 7
Finally, artfully arrange the prepared garnishes on top of the soup. Gently place the julienned egg garnish over the dumplings, followed by a generous portion of the shredded or chopped Jangjorim. Sprinkle with dried seaweed flakes, chopped scallions, and a pinch of black pepper for a visually appealing and flavorful finish.
Step 8
Serve the steaming hot Sagol Manduguk immediately to your eagerly awaiting table. The aromatic broth, combined with the colorful and flavorful toppings, promises a delightful culinary experience. Enjoy your meal and have a healthy and prosperous New Year!
