Simple ‘YeonDu’ Mandu-guk (Korean Dumpling Soup)
Quick and Easy Mandu-guk Made with ‘YeonDu’ When You’re Feeling Peckish
When you don’t have rice and hunger strikes, this simple Mandu-guk is the perfect solution! ‘YeonDu’, a versatile Korean soup soy sauce, creates a surprisingly deep and clean broth without needing a separate stock. Let’s make a delicious bowl of Mandu-guk using ‘YeonDu’ – it’s so easy, anyone can do it!
Mandu-guk Ingredients
- 1 bowl of Mandu (dumplings, your preferred type)
- 1 segment of Green Onion (approx. 10 cm / 4 inches)
- 1 sheet of Gim (seaweed, for garnish)
- 1 Egg
Mandu-guk Seasoning
- 1 Tbsp YeonDu (Korean soup soy sauce, or substitute with regular soy sauce/fish sauce)
- Pinch of Black Pepper
- 1 Tbsp YeonDu (Korean soup soy sauce, or substitute with regular soy sauce/fish sauce)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Pour water into a pot. About 3.5 cups (700ml) of water is recommended for two generous servings. Feel free to adjust the water amount if you prefer a milder broth or more soup.
Step 2
Add 1 tablespoon of ‘YeonDu’ to the water. ‘YeonDu’ is key to achieving a clean and flavorful broth. If you don’t have ‘YeonDu’, you can use regular soup soy sauce or fish sauce for a similar taste.
Step 3
As the water begins to heat up, you’ll notice the ‘YeonDu’ infusing the water with a subtle color, creating a delicious base. Wait until the water is gently simmering.
Step 4
Once the water is boiling, carefully add the dumplings (mandu) to the pot. Sprinkle in about two twists of black pepper; this helps eliminate any gamey smell and adds a nice aroma. You can also add a little minced garlic here if you like.
Step 5
While the dumplings are cooking, prepare the green onion. Slice it diagonally or chop it finely according to your preference.
Step 6
You’ll know the dumplings are cooking when they start floating to the surface of the broth.
Step 7
Now, it’s time for the egg. You can either whisk the egg in a separate bowl and pour it thinly over the simmering broth to create delicate egg ribbons, or crack the egg directly into the soup to cook it like a poached egg. I personally prefer the poached egg style, where the white is set and the yolk remains slightly runny – I like seeing the distinct white and yolk, so I cooked it carefully!
Step 8
After adding the egg and letting it cook for a moment, add the prepared green onions to the pot. Let it simmer for a short while. Adding the green onions at the end keeps them fresh and vibrant.
Step 9
Once everything has simmered together and the soup comes to a rolling boil again, your delicious ‘YeonDu’ Mandu-guk is ready! For an extra touch, crumble a sheet of gim (seaweed) over the top as a garnish. Enjoy your warm, comforting bowl of Mandu-guk!
