Manduguk (Korean Dumpling Soup)
Manduguk is basically Korean dumpling soup. If you have mandu, or dumplings, already made, then this recipe is relatively easy cooking. I usually make a lot of mandu 2-3 packs of wrapper (120-180 pieces) at one time and freeze them to use it when I need (here is the mandu
recipe). It can be a quick Sunday brunch menu or a main dish if you serve a biger portion per serving. The fillings can be variety of meats and vegetables or just vegetables. I’ve made kimchi/pork, pork/beef/vegetables, zucchini/shrimp, but it can be many other combinations.
- 4 cups of soup stock, either from boiled anchovy stock (anchovy + seaweed + moo pieces boiled), clear chicken broth or beef broth
- 15 dumpling pieces (mandu)
- 1 giant green onion (daepa 대파) or 2-3 regular green onion
- 2 tsp clear soy sauce (guk ganjang 국간장)
- 1 tsp salt
- dash black pepper
- Put 4 cups of soup stock into a pot, bring to a boil and add dumpling (mandu) pieces – let it boil for 2-3 minutes, or until the dumplings start floating, with the dumpling fillings showing clearly through the skin.
- Add the clear soy sauce, and taste to see if it needs more salt.
- You can serve this with sauce made from soy sauce, garlic and green onion/giant green onion pieces. Since this soup is mild-tasting, it's nice to serve with kimchi or kkagdugi (radish kimchi).
Serving Size: 2
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Preparation Time: 30 minutes