Mandu Guk (Korean Dumpling Soup) Recipe

If you’re craving a delicious, comforting bowl of soup that feels like a warm hug, you’re going to want to try this Mandu Guk (Korean Dumpling Soup) Recipe. It’s a classic Korean dish that combines tender dumplings with a flavorful beef broth, and honestly, it’s one of my go-to meals when I want something satisfying yet simple. Once you taste the rich broth and soft mandu, you’ll see what I mean about it being fan-freaking-tastic!

this Recipe

Ingredients You’ll Need

The ingredients all work together beautifully to create a deeply flavorful yet approachable soup. I love that you don’t need a long list of exotic items to nail this recipe—just simple pantry staples and your favorite mandu. Freshness matters for the green onions and garlic, so don’t skimp on those!

• Beef brisket or chuck: Choose a cut that’s great for simmering to build a rich broth.
• Garlic: Fresh, minced garlic adds a warm, aromatic punch to the soup.
• Soy sauce: It’s the umami magic that seasons both the beef and the broth.
• Water: The base for your broth; using plain water lets the beef and seasonings shine.
• Mandu (Korean dumplings): Either homemade or store-bought works — I’ve had great luck with both!
• Eggs: Whisked and drizzled in for silky ribbons of texture.
• Green onions: Adds freshness and a bit of a bite to the finished soup.
• Toasted sesame oil: A fragrant finish that brings depth and richness.
• Salt and pepper: To taste, for perfect seasoning balance.
• Roasted nori (seaweed sheets): Optional, but a must-have topping in my book for that authentic Korean flair.

Variations

I love playing around with this recipe depending on what I have on hand. It’s easy to swap in different fillings for the mandu or add extra veggies to customize your bowl to your taste.

• Vegetarian Variation: I once tried making Mandu Guk with veggie-filled mandu and mushroom broth, and it was surprisingly satisfying—perfect if you want to lighten things up.
• Spicy Kick: You can stir in a spoonful of gochujang (Korean chili paste) for a little heat. My family loves the extra zing it adds!
• Hearty Add-ins: Some chopped kimchi or spinach mixed in just before serving really boost the flavor and nutrition.

How to Make Mandu Guk (Korean Dumpling Soup) Recipe

Step 1: Season the Beef for Broth

Start by mixing the beef brisket or chuck pieces with the minced garlic and soy sauce in a bowl. This little marinade amps up the flavor right from the start. Let it sit while you prep the other ingredients, so those savory notes seep deep into the meat.

Step 2: Simmer the Broth

Pour the water into a large pot and bring it to a boil over high heat. Add the marinated beef pieces along with any remaining marinade. Then, lower the heat and cover the pot, letting it simmer gently for 30 to 35 minutes. This slow cooking extracts all that beefy goodness into the broth — trust me, it’s worth the wait.

Step 3: Add the Mandu Dumplings

Carefully place the mandu into the simmering broth. If they’re fresh, cook for about 5 to 9 minutes; frozen dumplings usually take around 12 minutes. You’ll know they’re ready when the wrappers turn translucent and float to the top. Just check the package instructions if you’re using store-bought mandu to be sure on timing.

Step 4: Create Beautiful Egg Ribbons

Whisk the eggs lightly in a small bowl until smooth. The moment the mandu are cooked, slowly drizzle the eggs into the broth while stirring gently. This technique creates delicate, silky ribbons that give the soup extra texture and richness. Pro tip: If you pour the eggs without stirring, they’ll clump and stick to the bottom, which you definitely want to avoid.

Step 5: Finish with Green Onions and Sesame Oil

Turn off the heat and add the sliced green onions and toasted sesame oil. These fresh and nutty flavors brighten up the soup beautifully. Season with salt and pepper to your liking — I always taste a few times here to get it just right.

Step 6: Serve with Roasted Nori

Divide the soup and dumplings into warm bowls. For the finishing touch, crumble roasted nori sheets on top using your hands or scissors. This adds a subtle oceanic flavor and wonderful texture contrast that makes the dish feel extra special.

How to Serve Mandu Guk (Korean Dumpling Soup) Recipe

Garnishes

I’m a sucker for finishing this soup with a sprinkle of roasted nori because it adds a subtle pop of flavor and crunch. Sometimes I also toss on a few extra sliced green onions or a dash of chili flakes if we want a bit of spice. The sesame oil drizzle just before serving really elevates the aromas.

Side Dishes

When I serve Mandu Guk, I love pairing it with classic Korean sides like some crunchy kimchi or pickled radish. These sides give a nice tangy contrast and make the meal feel more balanced. A simple bowl of steamed rice works great, too, especially if you want to soak up every last drop of the broth.

Creative Ways to Present

For special occasions, I like to arrange the mandu neatly in the bowls first, then ladle the broth over gently so the dumplings stay whole and pretty. Adding a couple of edible flowers or thinly sliced chili rings gives a gourmet touch that impresses guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge. The mandu soak up broth when stored, so I prefer to keep the dumplings separate if possible, especially if they’re homemade, to prevent them getting mushy.

Freezing

Mandu freeze really well on their own! I like to freeze extra dumplings in a single layer on a tray, then transfer them to a bag. When ready to use, you can cook them directly from frozen in the soup. The broth itself can be frozen, but eggs and green onions should be added fresh after thawing.

Reheating

When reheating, warm the broth gently on the stove, then add fresh dumplings or leftovers carefully to avoid breaking them. If you have leftover eggs, it’s best to make fresh egg ribbons each time for that silky texture.

FAQs

Final Thoughts

I absolutely love how this Mandu Guk (Korean Dumpling Soup) Recipe turns out every time I make it. There’s something so satisfying about the harmony of the tender dumplings swimming in that savory, aromatic broth. It’s a recipe that made me appreciate Korean cuisine even more, and I know you’ll enjoy it just as much—whether you’re cooking for family, friends, or just a comforting solo meal. Give it a try and let me know how it goes—this soup is one you’ll want to keep coming back to!

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