Hearty Mandu-guk with Anchovy Broth
How to Make Mandu-guk (Korean Dumpling Soup) with a Clean and Savory Anchovy Broth
As the weather gets colder, warm, comforting soup dishes like Mandu-guk come to mind. This recipe uses a homemade anchovy and dried seafood broth, enhanced with kelp and onion, to create a depth of flavor that is both clean and satisfying. We’ll add fresh vegetables like zucchini and carrots, plump dumplings, and finish with a swirl of egg for a truly hearty and nourishing meal. Perfect for a chilly day to warm you from the inside out!
Broth Ingredients- 2 pcs dried anchovies or striped poacher (for broth)
- 1.5 L water
- 1 piece dried kelp
- A few leek roots
- A little dried shrimp
- 1/2 onion
Cooking Instructions
Step 1
Prepare all the ingredients needed for the Mandu-guk. Wash and chop the vegetables, and have the broth ingredients ready.
Step 2
In a dry pot, lightly toast the dried anchovies or striped poacher over low heat until fragrant to remove any fishy smell. This step enhances the broth’s savory flavor. Add 1.5 L of water to the toasted anchovies and begin simmering to make the broth.
Step 3
Feel free to use any leftover vegetables you have for the broth. I’m adding some frozen leek roots and dried shrimp from my freezer for extra depth. Also add 1 piece of kelp and half an onion. Simmer over medium heat for about 15 minutes. Once the broth comes to a boil, remove the kelp and continue simmering for another 10 minutes.
Step 4
Don’t discard the removed kelp! Rinse it under cold water, pat it dry, and thinly slice it. These finely julienned pieces can be used as a garnish for your Mandu-guk, adding both visual appeal and flavor.
Step 5
Julienne the carrot and slice the zucchini into half-moons. Finely slice the remaining half onion. Chop the green onion into bite-sized pieces. Strain the broth through a fine-mesh sieve, discarding the solids, and return the clear broth to the pot. Bring it to a boil again. Add the prepared zucchini, carrot, and onion, and cook until the vegetables are slightly tender.
Step 6
Once the vegetables are cooking, add 1 Tbsp of minced garlic. This will add a wonderful aroma and a clean finish to the broth.
Step 7
Add the 7 prepared dumplings to the simmering soup. Skim off any foam that rises to the surface as the dumplings cook; this helps keep the broth clear and clean-tasting.
Step 8
Lightly beat the 2 eggs in a small bowl. When the soup comes to a rolling boil, slowly drizzle the beaten eggs into the pot in a circular motion. Let the eggs cook without stirring, allowing them to form delicate ribbons.
Step 9
Add 1 tsp of soup soy sauce (Guk-ganjang) and 1 tsp of regular soy sauce (Jin-ganjang) for color and umami. Season with salt to your taste. It’s best to add salt gradually and taste as you go to achieve the perfect balance.
Step 10
Finally, add the chopped green onion and simmer for a moment longer. The fragrant green onion will infuse the broth, adding another layer of deliciousness.
Step 11
And there you have it – a delicious and clean Mandu-guk made with savory anchovy broth! A little tip: gently break 1 or 2 dumplings during cooking to release their filling into the soup, enriching the broth further. Enjoy your piping hot Mandu-guk!
