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A bowl of mandu guk, Korean dumpling soup, is served with kimchi.

Quick Korean Dumpling Soup (Mandu Guk)

Print Recipe
Mandu guk is a Korean dumpling soup often served in the winter, especially at the New Year. You can make this comfort soup quickly with store-bought frozen dumplings and a flavorful broth of your choice.
Course Soup
Cuisine Korean
Diet Diabetic, Low Calorie, Low Fat, Low Lactose
Keyword dumpling, dumpling soup, healthy recipe, korean dumpling soup, mandu, mandu guk, quick soup
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 659
Author Holly Ford

Ingredients

  • 5 cup anchovy stock or other stock of your choice See note below.
  • 1 lb large Korean dumplings (about 12) or other Asian dumplings
  • 1 handful Korean rice cake rounds optional
  • 2 cloves garlic finely minced
  • 2 eggs
  • 1 tbsp Korean soup soy sauce (gukganjang)
  • salt to taste
  • 2 tsp sesame oil
  • 1 green onion chopped
  • 1/4 cup crumbled roasted seaweed sheet optional

anchovy stock

  • 5 cup water
  • 10 dried anchovies cleaned
  • 1 piece large dried sea kelp

Instructions

  • To make anchovy stock, combine water with dried anchovies and sea kelp in a soup pot and bring to boil. Let the stock simmer for 4-5 minutes over low heat. Discard the anchovies and sea kelp.
  • Add dumplings and rice cake rounds (if using). Bring the soup to a boil and then simmer over medium heat until the dumplings are cooked and the rice cakes are soft. The dumplings will float on top when they are fully cooked.
  • Add garlic and season the soup with Korean soup soy sauce and salt.
  • Beat eggs with 1 tablespoon of water in a bowl and slowly add to the soup in a swirling motion. Gently stir the eggs, just a couple of stokes. Let the heat in the soup cook the eggs, about 30-60 seconds..
  • Turn off the heat, and add sesame oil and green onion to garnish. Sprinkle with black pepper to your taste. Divide the soup into serving bowls. Serve the soup hot with kimchi on the side. As an option, I recommend that you serve the soup topped with crumbled roasted seaweed.

Notes

Soup base stock: If anchovy stock is not your choice, use any of your favorite stock as your soup base. Just heat to broth to boil, add the dumplings, and proceed to the next step.
  • beef broth
    chicken broth
    vegetable broth
    bone broth (bone-marrow soup)

Nutrition

Calories: 659kcal | Carbohydrates: 94g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 174mg | Sodium: 1649mg | Potassium: 110mg | Fiber: 6g | Sugar: 11g | Vitamin A: 298IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 5mg