Mandu-guk (Korean Dumpling Soup)
- Korean Food Addict
- Aug 25, 2025
Mandu-guk (Korean Dumpling Soup)
Mandu-guk is a beloved Korean soup featuring plump dumplings and delicate egg ribbons in a savory, clear broth. Ready in just 15 minutes, it's perfect for busy mornings or a comforting light meal. The combination of chewy dumplings, silky eggs, and aromatic broth makes this dish satisfying yet gentle on the stomach.
History and Origins
Mandu-guk originated in northern Korea and was traditionally served during Lunar New Year celebrations. While South Koreans typically eat tteok-guk (rice cake soup) on New Year's Day, North Koreans and people from Gaeseong prefer mandu-guk. Today, it has become a year-round comfort food enjoyed throughout Korea. The popular variation tteok-mandu-guk combines both rice cakes and dumplings for a more substantial meal.
Cooking Tips
The secret to delicious mandu-guk lies in the broth. Toasting dried shrimp and anchovies without oil before adding water removes any fishy smell and deepens the umami flavor. Remove kelp immediately when water begins to boil to prevent bitterness and keep the broth clear. When adding egg, drizzle slowly in a circular motion and resist stirring immediately—this creates beautiful, delicate egg ribbons rather than scrambled bits.
Storage and Variations
While mandu-guk is best enjoyed immediately, you can prepare broth ahead and refrigerate for quicker assembly later. Leftover soup keeps refrigerated for one day; reheat gently over low heat. Transform it into tteok-mandu-guk by adding sliced rice cakes, or make mandu-sujebi by adding hand-torn dough pieces. Some families add thinly sliced zucchini or mushrooms for extra vegetables.
Instructions:
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Prepare Ingredients
- Prepare 8 dumplings (frozen or fresh)
- Beat 1 egg and set aside
- Thinly slice 1/4 to 1/2 onion
- Chop 1 green onion into small pieces
- Prepare Ingredients
- Prepare 8 dumplings (frozen or fresh)
- Beat 1 egg and set aside
- Thinly slice 1/4 to 1/2 onion
- Chop 1 green onion into small pieces
- Toast Broth Ingredients
- Add dried shrimp, anchovies, and kelp to a dry pot
- Toast over medium heat for 1-2 minutes until fragrant
- This removes the fishy smell and enhances umami flavor
- Make Broth
- Pour in 1.2L of water
- Once boiling, immediately remove the kelp
- Continue boiling for 10 minutes to extract flavor
- Strain through a sieve to get clear broth
- Add Dumplings and Onion
- Gently add dumplings to the broth
- Add sliced onion
- Cook until dumplings float to the surface
- Season the Soup
- Add 1 tablespoon soy sauce for soup
- Adjust salt to taste
- Add chopped green onion
- Sprinkle with black pepper
- Add Egg Ribbons
- Slowly drizzle beaten egg in a circular motion
- Wait a moment before stirring to let egg set slightly
- Gently stir once to create beautiful egg ribbons
- Serve
- Bring to a final simmer
- Ladle into bowls and serve hot
- Enjoy with kimchi on the side
Recipe Notes:
- No need to thaw frozen dumplings before cooking.
- Homemade dumplings make this soup even more delicious.
- Remove kelp as soon as water boils to keep broth clear.
- Toasting dried shrimp and anchovies eliminates fishy odor.
- Pour egg slowly for beautiful ribbon shapes.
- Add rice cake slices for tteok-mandu-guk (rice cake dumpling soup).
- Garnish with roasted seaweed strips or sesame seeds.
- Store leftover broth refrigerated for other recipes.
Ingredients:
Serving size
Main Ingredients
- 8 dumplings (frozen or fresh)
- 1 egg
- 1/4 onion
- 1 stalk green onion
Broth Ingredients
- 1 handful dried shrimp
- 1 handful dried anchovies
- 2 pieces kelp (dashima)
- 1.2 L water
Seasoning
- 1 tbsp soy sauce for soup (gukganjang)
- salt to taste
- black pepper