Simple Egg Mandu Guk (Dumpling Soup)
How to Make Easy Egg Mandu Guk: Delicious Dumpling Soup with Anchovy Broth Base
If you’ve ever made mandu guk (Korean dumpling soup), you know how incredibly simple it is, yet it tastes wonderfully satisfying! Today, I’ll share a super easy recipe using an anchovy broth cube for that authentic flavor. These broth cubes are incredibly versatile and convenient to keep stocked in your pantry for all sorts of dishes.
Ingredients
- 6 dumplings (your choice, e.g., meat or kimchi)
- 1 large egg
- A little bit of chopped green onion (about 2 Tbsp)
- Crumbled dried seaweed (gim)
- 1 anchovy broth cube
- 1 Tbsp soy sauce for soup (gukganjang)
- 1 Tbsp fish sauce (e.g., aekjeot like kkanari or gejang; substitute if preferred)
- Sesame seeds (for garnish)
- Salt (to taste)
- 500ml water (approx. 2.5 standard paper cups)
Cooking Instructions
Step 1
Prepare your dumplings according to your preference; I’m using 3 meat dumplings and 3 kimchi dumplings. Chop the green onions so you have about 2 tablespoons worth when measured. If the white part of the green onion is large, you can cut it in half lengthwise before chopping.
Step 2
If using frozen dumplings, soak them briefly in cold water to thaw them slightly before cooking. This helps prevent them from sticking to the pot and ensures even cooking.
Step 3
Pour 500ml of water into a pot. Add 1 anchovy broth cube and bring it to a boil over high heat. For a single serving, 500ml of water creates a perfectly balanced amount of broth. This is roughly 2.5 standard paper cups.
Step 4
While the broth is coming to a boil, chop the green onions. If the white part of the green onion is thick, consider slicing it in half lengthwise before chopping for better flavor distribution and easier eating.
Step 5
In a small bowl, crack 1 egg and whisk it gently with a fork or chopsticks until well combined. You can also do this just before adding it, but preparing it in advance makes the process smoother.
Step 6
Here’s an easy way to make crumbled seaweed! Place dried seaweed sheets into a plastic bag and crumble them by rubbing them with your hands. This quickly creates the garnish without the hassle of chopping. Alternatively, you can use scissors to cut it finely.
Step 7
Once the broth begins to boil, add 1 tablespoon of soy sauce for soup (gukganjang) and 1 tablespoon of fish sauce (aekjeot) to enhance the savory flavor. Feel free to use any type of fish sauce you have on hand, such as kkanari or gejang aekjeot.
Step 8
Drain the thawed dumplings from the cold water and place them in a sieve to remove excess moisture. Then, carefully add the dumplings to the boiling broth. Give them a gentle stir to prevent them from sticking to the bottom of the pot.
Step 9
The dumplings are cooked when their wrappers puff up and look plump. Once the dumplings are fully cooked and starting to puff up, add the chopped green onions to the soup for a fresh, aromatic touch.
Step 10
Gently pour the whisked egg in a circular motion over the soup. Crucially, do not stir or touch the egg mixture once it’s added. Let it cook undisturbed, and it will form delicate ribbons of cooked egg throughout the soup.
Step 11
Taste the soup and adjust the seasoning with salt if needed. Just before turning off the heat, add a pinch of black pepper for extra aroma. Finally, garnish generously with the crumbled seaweed and sesame seeds for a beautiful and delicious finish!
Step 12
For an extra burst of nutty flavor, try rubbing the sesame seeds between your palms before sprinkling them over the soup. This releases their oils and intensifies their aroma, making the dish even more delicious. It’s a simple trick for a gourmet touch!
