Hearty Beef Bone Broth Dumpling Soup (Sagol Mandu Guk)
How to Make Delicious Beef Bone Broth Dumpling Soup Using Pre-made Broth
This recipe is a wonderfully simple and comforting way to use up pre-made beef bone broth, a thoughtful gift from my mother-in-law. Perfect for those busy days when you crave a warm, nourishing meal without much fuss. Elevate the rich, savory broth with tender dumplings, a swirl of egg, and fresh scallions for a truly satisfying dish that the whole family will love. It’s an ideal lunch or a quick, hearty dinner.
Ingredients- 500-600ml Beef bone broth (Sagol Guk)
- 10 Dumplings (your favorite kind)
- 1 Tbsp Minced garlic
- 1/3 Korean green onion (scallion), chopped
- Salt or Soy sauce (for seasoning)
- 1 Egg
- Pinch of Black pepper
- A little Shredded dried laver (Gim)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Making this beef bone broth dumpling soup is incredibly simple! Pour 500-600ml of beef bone broth into a pot. Add 1 tablespoon of minced garlic. You’ll already start to smell the rich aroma of the broth!
Step 2
For the egg, you have a couple of options. You can make a thin omelet, slice it finely, and use it as a topping for a beautiful presentation. Or, if you’re short on time like me, simply whisk the egg in a bowl and pour it directly into the soup. Both methods yield a delicious result, so choose what suits you best!
Step 3
Once the beef bone broth with garlic comes to a gentle boil, add your dumplings. Feel free to use any kind of dumpling you enjoy! I used some delicious market dumplings I bought recently. Combining delicious ingredients makes for an even more delicious dish! If you have some rice cakes, you could also add them to make it a ‘Tteok Mandu Guk’ (dumpling and rice cake soup).
Step 4
A must-have for this savory broth is fresh scallions! Finely chop about 1/3 of a Korean green onion. It will add a wonderful freshness and aroma to the soup.
Step 5
When the soup returns to a boil and the dumplings are cooked through, slowly pour in the whisked egg. Resist the urge to stir immediately!
Step 6
Similar to making egg drop soup, let the egg cook gently without stirring until it forms soft ribbons or curds. Stirring too much can make the broth cloudy, so be patient. Let it set, and you’ll have beautiful, delicate egg strands.
Step 7
Finally, add the chopped scallions to the pot and let it simmer for another moment. The fragrant scallions will infuse the soup with their delightful flavor.
Step 8
Ladle the finished Sagol Mandu Guk into serving bowls. Drizzle with 1 tablespoon of sesame oil, and garnish with a pinch of black pepper and some shredded dried laver (Gim). Enjoy this warm, hearty, and comforting bowl of goodness!
