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.
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 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.
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.
Simmer
Add 400g frozen pork mandu dumplings, simmer 5 minutes over medium-high heat until puffed and filling is heated through.
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.
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.
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