Manduguk (Korean Dumpling Clear Broth Soup)
Manduguk is a Korean dumpling soup built on a clear, steaming broth - typically anchovy-kelp or beef - into which hand-folded dumplings stuffed with ground pork, tofu, scallion, and garlic are dropped and simmered until they float. As the dumplings cook, their thin wheat-flour wrappers release a light starch that gives the broth a subtle body, while the filling leaks savory juices that deepen the liquid with every passing minute. Egg strips and shredded dried seaweed are scattered on top for color and a faint oceanic note. Many Korean households serve manduguk on Lunar New Year as an alternative to tteokguk, and some combine the two by adding sliced rice cakes alongside the dumplings for a richer, more textured bowl. The dumplings themselves can be prepared in bulk and frozen, making this soup a practical weeknight option that still carries the weight of tradition. Served with a small dish of soy-vinegar dipping sauce on the side, the interplay between the mild broth and the concentrated dumpling filling is what makes manduguk quietly satisfying rather than dramatic.
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Instructions
- 1
Boil anchovy stock and season with soy sauce and garlic.
- 2
Add dumplings and simmer 5 minutes.
- 3
Slowly drizzle in beaten egg to create ribbons.
- 4
Drizzle sesame oil, top with green onion and shredded seaweed.
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