Korean · Dinner
Korean Pork Dumpling Soup
Pork Mandu Guk
Korean pork 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
385Calories
18gProtein
12gFat
48gCarbs
2gSugar
2gFiber
1050mgSodium
65mgChol
Goes well with
Junmai sakeJunmai sake — A clean, smooth pairing th...
local
Warm Korean barley teaWarm Korean barley tea — A clean, aromat...
international
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 L 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 grated garlic, 20ml soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Add rice cake slices, simmer 3 minutes until softened and floating.
4
Simmer
Add 400g frozen pork mandu dumplings, simmer 5 minutes over medium-high heat until puffed and filling is heated through.
5
Finish
Drizzle beaten egg in a slow stream while stirring once gently so it sets in delicate ribbons across the surface over medium heat, about 1 minute.
6
Plate
Ladle soup into deep bowls. Scatter spring onion, torn seaweed, and sesame seeds over the top. Finish with 10ml toasted sesame oil and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) frozen pork mandu dumplings
- 200g (7.1 oz) sliced rice cake
- 1.5 L (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 (4 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