Spicy and Refreshing Kimchi Mandu Guk (Dumpling Soup)
A Hearty and Invigorating Kimchi Dumpling Soup Recipe
This Kimchi Mandu Guk is a delicious and comforting meal that’s perfect for any occasion. Packed with flavor, this soup is both a satisfying meal and a delightful way to warm up. Enjoy the spicy, savory broth and tender dumplings!
Main Ingredients for Mandu Guk- 8 frozen dumplings (choose your favorite kind)
- 1 bowl of ripe napa cabbage kimchi (about 150g, use generously for a richer broth)
- 1/4 onion, thinly sliced
- 1 Korean chili pepper (optional, for extra spice)
- 3 stalks of green onions, chopped (for garnish)
- 1 Tbsp minced garlic
- 4 cups anchovy and kelp broth (or rice water)
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp tuna extract (or fish sauce)
- Red pepper flakes to taste (about 1/2 – 1 Tbsp, adjust as desired)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp tuna extract (or fish sauce)
- Red pepper flakes to taste (about 1/2 – 1 Tbsp, adjust as desired)
Cooking Instructions
Step 1
First, prepare all the ingredients for the mandu guk. Chop the green onions for garnish and thinly slice the Korean chili pepper. The frozen dumplings can be used directly without thawing.
Step 2
Cut the ripe napa cabbage kimchi into bite-sized pieces (about 2-3 cm). If the kimchi is too sour, you can add a tiny pinch of sugar to balance the flavor.
Step 3
In a deep pot, combine the chopped kimchi and 4 cups of anchovy and kelp broth. Bring to a boil over high heat, then reduce to medium heat and simmer for about 3-4 minutes until the kimchi is tender. Adding a little kimchi juice at this stage can enhance the broth’s depth of flavor.
Step 4
Once the kimchi is softened, add 1 Tbsp of minced garlic, the frozen dumplings, and the sliced onion. Continue to cook over medium heat for about 3-4 minutes, or until the dumplings float to the surface and are cooked through. Stir in 1 Tbsp of soup soy sauce, 1/2 Tbsp of tuna extract, and 1 Tbsp of gochujang. Ensure the gochujang is fully dissolved and well combined.
Step 5
When the dumplings are fully cooked and the broth has developed a rich flavor, add the chopped green onions and sliced Korean chili pepper. Simmer for another minute to allow the flavors to meld. Add red pepper flakes if you prefer a spicier soup.
Step 6
Ladle the soup into bowls. Your delicious, spicy, and refreshing Kimchi Mandu Guk is ready to be enjoyed! It’s perfect to eat piping hot. You can also add rice to the soup for a hearty and satisfying meal.
