Manduguk (Korean Dumpling Soup)

Method4 steps · about 20 min

1. 1

   Step 1: Bring the prepared anchovy-kelp stock to a boil over medium-high heat. Add 1 tbsp soy sauce and ½ tsp minced garlic. Once boiling vigorously, add the 8 seafood dumplings and cook until their wrappers and filling are fully cooked. Small gyoza-size dumplings may take 2–3 minutes; large dumplings take about 6–8 minutes covered. Follow the dumpling package as needed.

   Cook dumplings for their size · 8 minUses 4½ cups prepared Korean anchovy and kelp soup stock · 1 tbsp regular soy sauce · ½ tsp garlic, minced · 8 Korean seafood dumplings (about 200–600 g total, depending on size)

2. 2

   Step 2: For the optional egg-strip garnish, separate the whites and yolks of the 2 additional eggs. Lightly oil a pan and cook the whites and yolks separately over low heat until set. Thinly slice both and set aside.

   Uses 2 additional eggs, whites and yolks separated, optional garnish · A little cooking oil for the optional egg-white and egg-yolk garnish

3. 3

   Step 3: Drizzle the 2 beaten soup eggs into the gently boiling cooked dumpling soup. Let the egg ribbons set and cook through, then add 1 tsp sesame oil and the sliced green onions (1–2 stalks) if using.

   Uses Cooked dumplings in seasoned broth · 2 eggs, beaten, for soup · 1 tsp sesame oil · 1–2 stalks green onion, thinly sliced, optional

4. 4

   Step 4: Season the finished soup with salt and black pepper to taste if desired. Divide among 4 bowls, garnish with sliced nori and the prepared egg strips if using, and serve hot.

   Uses Dumpling and egg-drop soup · Optional cooked egg-white and egg-yolk strips · Dried gim or nori, thinly sliced, optional garnish · Fine sea salt, to taste, optional · Black pepper, to taste, optional