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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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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