Mandu Guk (Korean Dumpling Soup)
Ingredients
- 1 pound beef brisket
- 4 cloves garlic
- 4 tablespoons soy sauce
- 10 cups water
- 32 mandu
- 2 large eggs
- 4 green onions
- 2 tablespoons sesame oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sheets nori
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Instructions
- In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.
- In a large pot over high heat, bring the water to a boil and add the beef brisket and the marinade. Lower the heat. Cover and simmer for 30 to 35 minutes.,Simply Recipes / Uyen Luu
- Carefully add the mandu and increase the heat to bring the soup up to a low boil again. When cooked through, the mandu wrapper will turn translucent and it will float to the top.,If using fresh mandu, cook them for 5 to 9 minutes. If using frozen ones, cook them for about 12 minutes. Check the package instructions of store-bought mandu for cooking times.,Simply Recipes / Uyen Luu,Simply Recipes / Uyen Luu
- In a small bowl, lightly whisk the eggs until the egg whites and yolks are fully combined.,As soon as the mandu is cooked, slowly drizzle in the eggs while stirring the soup. The eggs will turn into ribbons in the soup. If you pour the eggs without stirring, they will cook into a lump and stick to the bottom of the pot.,Simply Recipes / Uyen Luu,Simply Recipes / Uyen Luu,Simply Recipes / Uyen Luu
- Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.
- Divide the soup and mandu among 4 to 6 bowls. If using, crumble the nori with your hands or use kitchen shears to cut them into thin strips. Sprinkle a handful over each bowl.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Uyen Luu
Source
Original recipe: View Original