Mandu-guka traditional Korean dumpling soupis perfect for winter and New Year celebrations. Make this quick comfort soup in just 15 minutes using store-bought frozen dumplings and your choice of flavorful broth.
There’s nothing quite like a bowl of warm, comforting soup on a chilly day, and mandu-guk (Korean dumpling soup) is one of the best. If you have a stash of juicy dumplings, this easy recipe transforms them into a flavorful, satisfying meal in no time.
In Korea, the New Year is often celebrated with Homemade Mandu (dumplings) and Tteokguk (rice cake soup). These beloved dishes symbolize good fortune and new beginnings.
Mandu-guk is a delicious way to enjoy those dumplings, either on their own or combined with rice cakes to make Tteok Mandu-guk. Whichever version you try, it’s the ultimate winter comfort food—hearty, filling, and sure to warm you up.
Choosing the Best Dumplings for Mandu-guk
You can use either homemade or store-bought dumplings to make mandu-guk. Any filling works well—pork (the most popular), shrimp, chicken, kimchi, or vegetarian options.
Frozen Korean dumplings are widely available at Korean grocery stores or most Asian markets. If you can’t find Korean dumplings, try other Asian-style dumplings like Chinese dumplings. These days, even many Western grocery stores carry a variety of frozen Asian dumplings.
Whether you use round or crescent-shaped dumplings, any type works beautifully in this easy Korean dumpling soup recipe.
Soup Base Options
Korean mandu-guk is versatile and works with many types of broth as the base. Traditionally, Korean soup stock (yuksu, 육수) made with anchovies and dried sea kelp is the most common choice.
But you’re not limited to that. Beef or chicken broth, whether homemade or store-bought, also works beautifully. Simply heat the broth to a boil, add your dumplings, and follow the recipe instructions.
For a richer, more gourmet flavor, try using milky ox bone broth (sagol guk, 사골국). The bone marrow adds depth and richness to the soup. Pre-made versions of bone marrow broth are readily available at Korean grocery stores and online.
The great thing about mandu-guk is its flexibility. You can use any of the following soup bases:
- Anchovy broth—I am using this one for this recipe.
- Beef broth
- Chicken broth
- Vegetable broth
- Bone broth (bone-marrow soup)
How to make Mandu-guk (Korean Dumpling Soup)
Step 1. Prepare soup base
In a soup pot, combine water with dried anchovies and sea kelp. Bring it to a boil, then reduce the heat and let it simmer for 4-5 minutes. Strain out and discard the anchovies and sea kelp.
Step 2. Add dumplings
Add dumplings and rice cakes (if using) to the soup. Boil, then simmer for 5-7 minutes until dumplings float and rice cakes are tender.
Step 3. Season the soup
Stir in garlic and season the soup with Korean soup soy sauce and a pinch of salt.
About seasoning: I recommend using Korean soup soy sauce instead of regular soy sauce. Regular soy sauce make the soup too dark (aesthetically not pleasing to the eyes). Besides soup soy sauce adds deeper umami flavor that regular soy sauce doesn’t provide. Add salt to taste for the rest of seasoning.
Step 4. Add eggs
In a bowl, beat the eggs with 1 tablespoon of water. Slowly pour the mixture into the soup in a swirling motion. Gently stir the eggs with a few strokes and let the heat cook them for 30-60 seconds.
Cooking tip: Adding a little water to the eggs while beating makes the egg very soft and silky once cooked.
Step 5. Garnish
Turn off the heat and finish with a drizzle of sesame oil and a sprinkle of green onion. Add black pepper to taste.
Serving Suggestions
Ladle the soup into individual serving bowls. For an extra touch, top each bowl with crumbled roasted seaweed for added flavor and texture. Serve the soup piping hot alongside kimchi to complete the meal. My quick radish kimchi makes a perfect pairing!
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Quick Korean Dumpling Soup (Mandu Guk)
Mandu-guk, a traditional Korean dumpling soup, is perfect for winter or New Year. Make this comforting soup in just 15 minutes with store-bought dumplings and a flavorful broth.
- 5 cup anchovy stock or other stock of your choice, See note below.
- 1 lb large Korean dumplings (about 12), or other Asian dumplings
- 1 handful Korean rice cake rounds, optional
- 2 cloves garlic, finely minced
- 2 eggs
- 1 tbsp Korean soup soy sauce (gukganjang)
- salt , to taste
- 2 tsp sesame oil
- 1 green onion, chopped
- 1/4 cup crumbled roasted seaweed sheet, optional
anchovy stock
- 5 cup water
- 10 dried anchovies, cleaned
- 1 piece large dried sea kelp
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To make anchovy stock, combine water with dried anchovies and sea kelp in a soup pot and bring to boil. Let the stock simmer for 4-5 minutes over low heat. Discard the anchovies and sea kelp.
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Add dumplings and rice cake rounds (if using). Bring the soup to a boil and then simmer over medium heat until the dumplings are cooked and the rice cakes are soft. The dumplings will float on top when they are fully cooked.
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Add garlic and season the soup with Korean soup soy sauce and salt.
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Beat eggs with 1 tablespoon of water in a bowl and slowly add to the soup in a swirling motion. Gently stir the eggs, just a couple of stokes. Let the heat in the soup cook the eggs, about 30-60 seconds..
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Turn off the heat, and add sesame oil and green onion to garnish. Sprinkle with black pepper to your taste. Divide the soup into serving bowls. Serve the soup hot with kimchi on the side. As an option, I recommend that you serve the soup topped with crumbled roasted seaweed.
Calories: 659kcal, Carbohydrates: 94g, Protein: 21g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 174mg, Sodium: 1649mg, Potassium: 110mg, Fiber: 6g, Sugar: 11g, Vitamin A: 298IU, Vitamin C: 26mg, Calcium: 135mg, Iron: 5mg
