Manduguk (Korean Dumpling Clear Broth Soup)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Manduguk is a Korean dumpling soup in which hand-folded dumplings stuffed with ground pork, tofu, scallion, and garlic are dropped into a clear, simmering broth, typically anchovy-kelp stock or beef broth, and cooked until they float.
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As the dumplings cook, their thin wheat-flour wrappers release a subtle starch that gives the broth a barely perceptible body, while the filling leaks savory juices that enrich the liquid gradually. A thin drizzle of beaten egg stirred in near the finish creates silken wisps on the surface of the broth and gives the bowl a more finished appearance. Shredded egg strips and crumbled dried seaweed scattered on top add a pleasant contrast in color and a faint oceanic note to the flavor. 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. Dumplings can be made in large batches and frozen raw, which means this soup can be pulled together quickly on weeknights without sacrificing any of the flavor that comes from homemade filling. A small dish of soy-vinegar dipping sauce served alongside lets each person adjust the seasoning at the table, and the light acidity of the sauce cuts through the mild broth in a way that makes the contrast between the two worth trying.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 1 stalk of green onion thinly and finely mince 2 cloves of garlic.
Beat 2 eggs just until the whites loosen and blend with the yolks, avoiding too many bubbles for cleaner ribbons.
- 2Control
Pour 1000 ml anchovy stock into a pot and bring it to a boil over medium high heat.
When bubbles gather around the edge, add 2 teaspoons soup soy sauce and the minced garlic.
- 3Heat
Add 300 g frozen dumplings directly to the boiling broth without thawing.
Stir only once to keep them from sticking to the bottom, then lower the heat to medium so the wrappers stay intact.
- 4Control
Simmer for about 5 minutes with the lid slightly open.
The dumplings are ready when they float and the wrappers look slightly translucent, showing the filling has heated through without bursting.
- 5Control
When the broth returns to a gentle simmer, pour the beaten eggs from a little height in a thin circle.
Do not stir right away. Wait about 20 seconds so the eggs set into fine strands.
- 6Finish
Turn off the heat and drizzle in 1 teaspoon sesame oil so its aroma stays fresh.
Ladle the soup into bowls, then finish with the sliced green onion and 2 sheets of roasted seaweed torn finely.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Manduguk features hand-folded dumplings simmered in a clear anchovy or beef broth.
- Finish cue
- The dumplings are ready when they float and the wrappers look slightly translucent, showing the filling has heated through without bursting.
- Avoid this
- Do not stir right away.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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