Mandu guk
Mandu guk, from above
Non vegKorea

Mandu guk

Plump pork dumplings floating in clear beef broth with egg ribbons. A New Year favourite.

60 minTime
30 gProtein each
mildSpice
Dumplings for the new year2 chapters · 1 min read

Make it your way

Grandma's wayPork and kimchi dumplings in beef broth.
The original
462kcalsame
30 gproteinsame
3 gfibresame
60minutessame

Mandu guk.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced pork (pork mince, ground pork)200 g
Firm tofu100 g, squeezed dry
Napa cabbage kimchi⅔ cup, squeezed, chopped
Sweet potato glass noodles (glass noodles, cellophane noodles)30 g, soaked and chopped
Garlic4 cloves, minced
Spring onion (green onion, scallion)3 stalks, chopped
Sesame oil2 tsp
Dumpling wrappers20 round wrappers
Beef150 g, thin slices
Water6 cups
Soy sauce1 tbsp
Salt¾ tsp
Egg1, beaten
Nori sheets1 sheet, toasted and crumbled

Method

5 steps
  1. 1Mix pork, tofu, kimchi, noodles, half the garlic, half the spring onion and sesame oil.
  2. 2Fill each wrapper, wet the edge, fold into a half moon and pinch the ends together.
  3. 3Simmer the beef in the water 15 minutes, then season with soy and salt.
  4. 4Drop in the mandu and cook 6 to 7 minutes until they float and the filling is cooked through.
  5. 5Drizzle in egg, add remaining garlic and spring onion and top with nori.
Serve it like this

Ladle five or six mandu into each bowl with broth, egg ribbons and crumbled nori; kimchi on the side.

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Make it a meal

What goes with Mandu guk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Japchae45 min
On the side Nabak kimchi40 min
On the side Saengseon jeon25 min
A little snack Hobak jeon20 min
To drink Boricha25 min
Something sweet Yakgwa60 min
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