Korean Beef Dumpling Soup — Beef Mandu Guk
Korean beef dumpling soup in a clear anchovy-kelp broth with sliced rice cake, scallion, and a beaten egg ribbon, finished with toasted seaweed and sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g rice cake in cold water 15 minutes, drain. Remove heads and guts from 20g dried anchovies. Finely grate 6 garlic cloves. Thinly slice 4 scallions. Beat 2 large eggs. Tear 2 sheets roasted seaweed into small pieces.
Simmer
Combine 1500ml cold water, anchovies, and kelp in a large saucepan over medium heat. Bring to gentle simmer, lift out kelp at 5 minutes to prevent bitterness, simmer total 8 minutes. Strain broth into a clean pot.
Build
Return strained broth to boil over high heat. Add grated garlic, 20ml soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Slide in drained rice cake slices, simmer 3 minutes until they soften and float.
Simmer 2
Add 400g frozen beef mandu dumplings to broth, simmer 5 minutes until they puff and filling is heated 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 2 deep bowls. Scatter scallion, torn seaweed, and sesame seeds over the top. Finish with toasted sesame oil and serve immediately.
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