Description

Mandu Guk is a comforting Korean dumpling soup featuring tender beef brisket simmered to create a flavorful broth, filled with savory mandu (dumplings), and finished with silky egg ribbons, green onions, toasted sesame oil, and a sprinkle of roasted nori for a deliciously satisfying meal.

Ingredients

Units Scale

For the Beef and Broth

1 pound beef brisket or chuck, cut into 1- to 1 1/2-inch pieces
4 cloves garlic, minced
4 tablespoons soy sauce
10 cups water

For the Soup

32 homemade or store-bought mandu (Korean dumplings), fresh or frozen
2 large eggs
4 green onions, trimmed and cut diagonally into 2-inch slices
2 tablespoons toasted sesame oil
2 teaspoons salt, plus more to taste
1 teaspoon white or black pepper, plus more to taste

For Serving

2 roasted nori (seaweed sheets), crumbled or cut into thin strips

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Instructions

Season the beef: In a medium bowl, combine the beef brisket pieces with the minced garlic and soy sauce. Mix well to ensure the beef is evenly coated with the marinade ingredients. Set aside to let the flavors meld while you prepare the broth.
Make the beef soup base: Bring 10 cups of water to a boil in a large pot over high heat. Add the marinated beef brisket and its marinade to the pot. Reduce the heat to low, cover the pot, and simmer gently for 30 to 35 minutes until the beef is tender and the broth is richly flavored.
Add the mandu: Carefully add the dumplings to the simmering pot. Increase the heat to bring the soup back up to a low boil. Cook the mandu according to their state: fresh mandu for 5 to 9 minutes, frozen for about 12 minutes, or follow package instructions for store-bought. The dumpling wrappers will become translucent and float to the top when done.
Add eggs: Lightly whisk the eggs in a small bowl until fully combined. Slowly drizzle the eggs into the hot soup while gently stirring to create elegant egg ribbons. Stirring prevents the eggs from clumping and sticking to the pot bottom.
Add green onions and sesame oil: Turn off the heat. Stir in the diagonally sliced green onions and toasted sesame oil. Season the soup with salt and white or black pepper to taste, adjusting seasoning as needed for balance.
Serve the soup: Ladle the hot soup with mandu into 4 to 6 individual bowls. Top each serving with crumbled or thinly sliced roasted nori for an authentic finishing touch. Enjoy immediately for best flavor and texture.

Notes

Mandu Guk is a traditional Korean soup that offers a hearty and flavorful meal, ideal during colder months or when craving a nourishing comfort food.
You can use either homemade mandu for authenticity or store-bought versions for convenience.
The egg ribbons add a lovely texture contrast and richness to the soup.
Adjust salt and pepper seasoning carefully as soy sauce and broth may already contribute significant sodium.
For added depth, some variations include garnishing with toasted sesame seeds or a dash of chili powder.

Nutrition

Serving Size: 1 bowl (approximate)
Calories: 717 kcal
Sugar: 2 g
Sodium: 2222 mg
Fat: 46 g
Saturated Fat: 14 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 200 mg