Korean · Dinner
Korean Chicken Dumpling Soup
Chicken Mandu Guk
Korean chicken dumpling soup in a clear anchovy-kelp broth with sliced rice cake, scallion, and a beaten egg ribbon, finished with toasted seaweed and sesame oil.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
58gCarbs
3gSugar
2gFiber
1020mgSodium
85mgChol
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Instructions
1
Prep
Soak 200g rice cake in cold water 15 minutes, drain. Remove heads and guts from 20g dried anchovies. Finely grate 6 garlic cloves. Thinly slice 4 spring onions. Beat 2 large eggs. Tear 2 sheets roasted seaweed into small pieces.
2
Simmer
Combine 1.5 liters cold water, anchovies, and kelp in a large saucepan over medium heat. Simmer 8 minutes, removing kelp at 5 minutes to prevent bitterness. Strain broth into a clean pot.
3
Build
Return strained broth to a boil over high heat. Stir in garlic, 20ml soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Add rice cake slices, simmer 3 minutes until they soften and float.
4
Simmer 2
Add 400g frozen chicken mandu dumplings, simmer 5 minutes until puffed and filling heats through. While dumplings cook, slowly drizzle beaten eggs in a thin stream, gently stirring once so they set in delicate ribbons.
5
Plate
Ladle soup into deep bowls. Scatter spring onion, torn seaweed, and toasted sesame seeds over top. Finish with 10ml toasted sesame oil and serve immediately.
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Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) frozen chicken mandu dumplings
- 200g (7.1 oz) sliced rice cake
- 1.5 liters (6 1/4 cup) cold water
- 20g (0.7 oz) dried anchovies
- 20g (0.7 oz) dried kelp
- 2 large eggs
- 4 scallions
- 2 sheets roasted seaweed
- 20ml (1 tbsp + 1 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 6 garlic cloves
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 10g (small handful) toasted sesame seeds