Dumpling soupMandu-guk 만두국

Step 1

Bring 8 cups of water to a boil over medium-high heat.Add brisket and garlic to the boiling water. Cover and turn the heat down to medium.Boil for 30 minutes. Taste a piece of brisket to check if it’s tender or not. If it’s still a little tough, add more water and cook longer, until the beef turns tender.Add 14 dumplings and turn up the heat to medium-high. Cook until all the dumplings are floating to the surface and have turned translucent. If you use freshly made dumplings, it will take about 7 minutes, but if you use frozen dumplings straight out of the freezer, it will take longer, between 10 to 12 minutes.Add fish sauce and green onion, stir it gently and let it cook for 1 minute.Pour the beaten egg over top of the soup and let it cook for about 20 seconds. Stir it gently.Add sesame oil and ground black pepper.Remove from the heat and serve right away with kimchi and a few more side dishes.

Step 2

Separate the egg yolks from the whites and put them in 2 bowls: 1 for the yolks and the other for whites.Remove the white stringy stuff from the yolks. Mix with a pinch of salt.Mix the whites with a pinch of salt.Add 1 teaspoon vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a paper towel so only a thin layer remains on the pan.Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Let it cook for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Put the cooked egg yolk paper on the cutting board. Roll it a few times and cut it thinly.Make egg white paper with the same method as egg yolk paper and slice it thinly.

Step 3

kamkakosz@o2.pl Poland joined 3/19 & has 1 commentPosted March 2nd, 2019 at 5:18 am | Log in to reply. I love this soup. Thank you for the recipie.See full size image Megan87 South Korea joined 1/19 & has 2 commentsPosted January 26th, 2019 at 11:32 pm | Log in to reply. Hello Maangchi!! Is there a spice version of this with flatter noodles? I I’ve eaten a soup similar to this in Gangwon-do but the noodles were flat and dried seaweed flakes were added. michaelines_zoo Wilkes-Barre, PA, US joined 5/17 & has 1 commentPosted May 20th, 2017 at 1:17 pm | Log in to reply. It’s deceptively delicious! I used cubed chuck roast and it came out great, especially with some kimchi. Thank you!! Emi Sweden joined 2/17 & has 1 commentPosted February 25th, 2017 at 5:29 pm | Log in to reply. Me and my friend made this recipe today, but used your kimchi-wangmandu (made with your recipe for the mandu skins, which was an awesome recipe because the dough was super easy to work with) instead of shrimp dumplings, and it was delicious!! Next time I’m going to try and just fry the dumplings in a pan, but they were super tasty in the soup. Thanks for sharing your recipies! Saicogirl97 Netherlands joined 2/17 & has 1 commentPosted February 21st, 2017 at 11:08 am | Log in to reply. Will it still be tasty when i leave out the beef? Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 1st, 2017 at 9:34 am | Log in to reply. You should make good stock if you don’t use beef. You can use a can of beef or chicken broth. Jazzy0903 Northern California joined 2/17 & has 1 commentPosted February 9th, 2017 at 9:36 pm | Log in to reply. Hi Maangchi! I made mandu guk today and it was delicious. I added some chopped baby bok choy to it and made my own mandu. My son loved it. Thank you for inspiring me to make Korean food. I am half Korean and miss my mother’s cooking. I am grateful for being able to share the Korean foods that I loved growing up with my own son.See full size image