Korean Mandu Dumpling Soup (Mandu Guk)
A comforting Korean soup made with tender beef, savory broth, and soft dumplings simmered to perfection, finished with delicate egg ribbons and sesame oil.
6 Servings
Ingredients
- 1 pound beef brisket or chuck cut into 1- to 1½-inch pieces
- 4 cloves garlic minced
- 4 tablespoons soy sauce
- 10 cups water
- 32 homemade or store-bought mandu (Korean dumplings) fresh or frozen
- 2 large eggs
- 4 green onions trimmed and sliced diagonally (2-inch pieces)
- 2 tablespoons toasted sesame oil
- 2 teaspoons salt plus more to taste
- 1 teaspoon white or black pepper plus more to taste
- 2 roasted nori seaweed sheets, for garnish
Instructions
Prepare the beef marinade:
- In a medium bowl, combine the beef pieces with minced garlic and soy sauce. Mix well to coat evenly, then set aside to allow the flavors to infuse.
Create the beef broth:
- In a large pot, bring 10 cups of water to a boil over high heat. Add the marinated beef, including any remaining marinade. Lower the heat to medium-low, cover, and simmer gently for 30–35 minutes until the meat is tender and the broth becomes rich and aromatic.
Add the dumplings (mandu):
- Carefully place the mandu into the simmering broth. Return the soup to a low boil and cook until the dumplings are fully cooked and float to the surface.
- For fresh mandu: simmer for 5–9 minutes.
- For frozen mandu: simmer for 10–12 minutes, or according to package instructions.
Incorporate the eggs:
- In a small bowl, lightly whisk the eggs until the whites and yolks are fully combined. Slowly drizzle the eggs into the simmering broth while gently stirring to create delicate ribbons. Avoid pouring too quickly to prevent the eggs from clumping.
Add aromatics and seasoning:
- Turn off the heat and stir in the sliced green onions and sesame oil. Season with salt and pepper to taste, adjusting as desired for balance.
Serve:
- Divide the soup evenly among serving bowls. Garnish each bowl with crumbled or finely sliced roasted nori. Serve immediately while hot.
Notes
To make this Korean Mandu Dumpling Soup (Mandu Guk) gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Replace traditional mandu wrappers with gluten-free dumpling wrappers or rice paper. Ensure that all packaged ingredients, including sesame oil and nori, are labeled gluten-free.