Spicy Pepper Mandu Soup: Perfect for Hangover Cures and Using Frozen Dumplings
Spicy Pepper Mandu Soup
Introducing a recipe for Cheongju’s famous spicy and refreshing Pepper Mandu Guk (Dumpling Soup). It’s perfect for a hangover cure and incredibly useful for making the most of those less-than-tasty frozen dumplings in your freezer. Give this recipe a try! It’s easy to follow and wonderfully satisfying.
Main Ingredients- 8-10 frozen dumplings
- 1 large green onion (scallion)
- 0.5 medium onion
- 2 Korean green peppers (cheongyang peppers)
- A little seasoned seaweed flakes or shredded seasoned seaweed
- 1 egg
Cooking Instructions
Step 1
First, thinly slice the onion into matchsticks. Slicing it thinly helps the flavor meld beautifully into the broth.
Step 2
Wash the green onion, cut it in half lengthwise, and then slice it diagonally. Finally, cut it into bite-sized pieces.
Step 3
Remove the stems from the Korean green peppers and finely chop them. If you enjoy a spicier kick, feel free to add an extra pepper.
Step 4
Crack one egg into a bowl. Beat it well with a fork or chopsticks, ensuring the stringy chalaza is broken down for a smooth consistency. This will help the egg cook beautifully in the soup.
Step 5
Heat a pot over medium heat and add a moderate amount of red pepper oil and regular cooking oil. Once the oil is hot, add the sliced green onions and stir-fry them until fragrant and slightly softened, being careful not to burn them. This creates a flavorful green onion oil.
Step 6
When the green onions become translucent and aromatic, pour in the 4 cups of water. This step allows the green onion aroma to infuse into the broth.
Step 7
Once the water starts to boil, add the thinly sliced onions and the chopped Korean green peppers. The onions will add a subtle sweetness to the soup as they cook.
Step 8
Add the frozen dumplings to the pot and let them cook. Stir occasionally to prevent the dumplings from sticking to the bottom.
Step 9
As the dumplings float to the surface and the soup comes to a rolling boil again, add the minced garlic, soy sauce for soup, red pepper flakes, sugar, and salt. Stir everything together well. Taste the broth and adjust seasoning with more salt or soy sauce for soup if needed. This is where the foundational flavor of your delicious Pepper Mandu Guk is built.
Step 10
Once the dumplings are fully cooked and the broth is seasoned to your liking, reduce the heat to medium-low. Slowly drizzle the beaten egg in a circular motion around the edge of the pot. Avoid stirring immediately; let the egg cook undisturbed to create beautiful ‘egg flowers’.
Step 11
When the egg is cooked and fluffy, turn off the heat. Finally, stir in the nutty sesame oil, seaweed flakes (or shredded seasoned seaweed), and a pinch of black pepper. Your spicy and flavorful Pepper Mandu Guk is now complete!
Step 12
Enjoy a satisfying and delicious meal with this warm and zesty bowl of Pepper Mandu Guk!
