Mandu Guk (Korean Dumpling Soup)

super quick · freezer-staple meal

Mandu Guk (Korean Dumpling Soup)

20 minEasyServes 2Kids OK

Ingredients

frozen dumplings (Bibigo etc.)10-12Either
Korean beef bone broth pack (사골육수)500 ml (2 cups)H-Mart
egg1Any store
green onion1/2 stalkAny store
guk-ganjang — Korean soup soy sauce (국간장)1 tspH-Mart
crushed roasted seaweeda handfulEither
water1 cup (240 ml)Either

Steps

1

Pour the bone broth and water into a pot and bring to a boil over high heat.

~5 min

2

Once it's at a rolling boil, add the dumplings straight from the freezer.

~1 min

Why: Thawed dumplings get soggy skins and burst — frozen straight into boiling broth is the right move.

3

After the dumplings float, boil just 2 minutes more and season with the soup soy sauce.

~6 min

Watch out: Boiled too long after floating, the dumplings burst and cloud the broth — floating plus 2 minutes is the rule.

4

Drizzle in the beaten egg over the back of a ladle, wait 10 seconds, and stir just once.

~2 min

5

Finish with green onion, crushed seaweed, and black pepper.

~1 min

Tips

  • —

    Add a handful of sliced rice cakes 1 minute before the dumplings and you have tteok-mandu-guk — the most popular combo.

  • —

    Leftover galbitang broth makes it far deeper than any boxed bone broth.

  • —

    For soup, Bibigo-style king-size dumplings from the freezer never fail.

Storage

Eat right away, before the dumplings soak up the broth — the broth alone keeps 2 days in the fridge for reuse.