Korean Vegetable Dumpling Soup — Vegetable Mandu Guk
Korean vegetable dumpling soup in a clear kelp-mushroom broth with sliced rice cake, scallion, and a beaten egg ribbon, finished with toasted seaweed and a drizzle of sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak rice cake in cold water 15 minutes, drain. Soak dried shiitake in 200ml warm water 10 minutes. Slice mushroom caps thinly. Grate 6 garlic cloves. Beat 2 large eggs. Thinly slice 4 spring onions. Tear 2 sheets seaweed into small pieces.
Simmer
Combine 1500ml cold water and dried kelp in a heavy pot, bring to gentle simmer over medium heat 6 minutes. Remove kelp at 5 minutes. Add sliced shiitake and soaking liquid, simmer 4 minutes over medium until broth deepens.
Build
Stir in grated garlic, 20ml soy sauce, 1 tsp salt, and black pepper. Return to boil over high. Slide in drained rice cake, simmer 3 minutes until softened and floating.
Simmer 2
Add 400g frozen dumplings, simmer 5 minutes over medium until puffed and filling heats through.
Finish
Drizzle beaten egg in a slow stream while stirring once gently so it sets in delicate ribbons across the surface.
Plate
Ladle soup into deep bowls, scatter spring onion, torn seaweed, and 5g sesame seeds over each portion, finish with 5ml sesame oil drizzle per bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.