Korean Shrimp Mulmandu in Light Broth
Saeu-mulmandu-broth is a Korean dumpling soup where shrimp dumplings are simmered in a clear broth seasoned with soup soy sauce and garlic. The shrimp goes into the pot first to build a seafood base before the dumplings are added, so the wrappers absorb that briny depth as they cook. Green onion is stirred in at the end for a fresh aromatic lift, and the broth is finished with salt and pepper. Despite its light, transparent appearance, the soup carries layered flavor from both the shrimp stock and the filling inside each dumpling.
Adjust Servings
Instructions
- 1
Boil water and add soup soy sauce and garlic for a base broth.
- 2
Add shrimp and cook for 2 minutes to infuse flavor.
- 3
Add dumplings and boil 3-4 minutes until they float.
- 4
Season with salt and pepper, then add chopped green onion.
- 5
Turn off heat, rest 1 minute, and serve hot.
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