Rich & Flavorful Bulgogi Manduguk (Korean Beef & Dumpling Soup)
#BeefBulgogiSoup #LeftoverBulgogiRecipe #HeartySoup #KoreanDumplingSoup #WinterDish
Transform your leftover marinated bulgogi into a comforting and deeply flavorful Manduguk (Korean dumpling soup)! This recipe uses pre-marinated and cooked bulgogi as a topping, infusing the broth with its rich, savory essence. Inspired by a recipe from YouTuber Ami, this dish is perfect for meat lovers and anyone seeking a satisfying, hearty meal. The combination of tender bulgogi and soft dumplings in a savory broth makes it a crowd-pleaser.
Marinated Bulgogi Ingredients- 500g Korean Beef Bulgogi cut (frozen)
- 1/2 Onion (thinly sliced)
- 50g King Oyster Mushrooms (trim ends, separate strands)
- 3 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Honey
- 2 Tbsp Minced Garlic
- 4 Tbsp Chopped Scallions
- 1 tsp Grated Ginger
- 1 tsp Black Pepper
- 1 Tbsp Sesame Oil
Bulgogi Manduguk Ingredients- 5 Eebuk-style Hand-made Dumplings
- 1 Shrimp Dumpling
- 100g Cooked Marinated Bulgogi (reserved)
- 1 Tbsp Beef Bone Broth Powder
- 1 tsp Black Pepper
- 2 Tbsp Chopped Scallions (for garnish)
- 5 Eebuk-style Hand-made Dumplings
- 1 Shrimp Dumpling
- 100g Cooked Marinated Bulgogi (reserved)
- 1 Tbsp Beef Bone Broth Powder
- 1 tsp Black Pepper
- 2 Tbsp Chopped Scallions (for garnish)
Cooking Instructions
Step 1
If using frozen bulgogi, thaw it naturally in the refrigerator. Pat dry the beef thoroughly with paper towels to remove excess blood, rinsing and squeezing out water 3-4 times. Proper blood removal prevents any gamey odor.
Step 2
In a bowl, combine the bloomed beef with minced garlic, grated ginger, black pepper, sugar, plum extract, mirin, honey, soy sauce, and oyster sauce. Mix well and let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
Add the sliced onion, separated king oyster mushrooms, and chopped scallions to the marinated beef. Gently knead the ingredients together with your hands, ensuring the marinade coats everything evenly.
Step 4
Transfer the marinated bulgogi to an airtight container and refrigerate for at least half a day, or preferably overnight, to allow it to mature. This resting period deepens the flavors significantly.
Step 5
Lightly heat a pot or pan with a drizzle of sesame oil. Add the marinated and rested bulgogi and stir-fry. Cook it only about two-thirds of the way through (it should not be fully cooked at this stage) and then set aside. This cooked portion will be used as a topping.
Step 6
Using the same pot (no need to add extra oil), add minced garlic, black pepper, and the beef bone broth powder. Pour in water and bring it to a rolling boil. The broth powder will contribute a rich depth to the soup base.
Step 7
Once the broth is boiling vigorously, carefully add the Eebuk-style dumplings and the shrimp dumplings. Cook until the dumplings are fully tender and cooked through. Adjust cooking time based on your dumpling type.
Step 8
Skim off any foam or scum that rises to the surface of the broth. This keeps the soup clear and removes impurities. Then, add the reserved cooked bulgogi back into the pot. Bring it back to a gentle boil and simmer until the bulgogi is heated through. The soup is ready when the dumplings are cooked and the bulgogi is warm.
Step 9
Ladle the hot Bulgogi Manduguk into bowls. Garnish generously with the chopped scallions. The rich, savory broth, tender dumplings, and flavorful bulgogi topping create a truly satisfying meal. This hearty soup pairs wonderfully with a side of kimchi!
