Kal Manduguk is a Korean dumpling noodle soup. A light, beefy noodle soup with dumplings. What’s not to love? It’s a great dish to warm up your body and soul!
DUMPLING NOODLE SOUP (2 servings)
Ingredients:
- 3-4 green onions
- 1/2 oz (15g) garlic chives (optional), to garnish
- 1 mild green or red chili (optional), to garnish
- 2 cloves garlic
- 1 tbsp neutral-tasting oil
- 7 oz (200g) ground beef (or ground chicken)
- 1 tsp sugar
- 2 tbsp soy sauce, divided
- 6 cups (1,440ml) water
- 1 tbsp fish sauce
- 1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- Small pinch of MSG (optional)
- 2 cups fresh kalguksu noodles (or udon, somen, ramen, rice noodles, etc.)
- 8 frozen dumplings
- Black pepper, to taste
Instructions:
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and greens.
2. Cut the garlic chives (if using) into long strips. Thinly slice the chili pepper (if using). Finely chop the garlic cloves.
MAKE DUMPLING SOUP
1. In a wok (or pot), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the white parts of the green onion and saute for 30 seconds to 1 minute or until fragrant.
2. Increase the heat to high. Add in the beef. Break up the beef and cook for 1 to 2 minutes or until no longer pink.
3. Add 1 teaspoon of sugar along with 1 tablespoon of soy sauce. Stir around for 30 seconds to 1 minute or until most of the fat has rendered out. Turn the heat off. Take half of the beef from the wok and set aside for topping.
4. To the same wok, add 6 cups (1,440ml) of water along with 1 tablespoon of soy sauce. Add the garlic, fish sauce, Korean beef stock powder, and MSG (if using). Bring it to a boil.
5. While that’s going, bring another pot of water to a boil. Cook the noodles according to the package instructions. Drain and shake off the excess water. Set aside.
6. Once the broth starts to boil, throw in some dumplings. Cover and cook for 5 minutes or until dumplings are cooked through. Taste and add more salt if it’s needed.
ASSEMBLE
1. Divide the noodles into serving bowls. Gently add some broth over the noodles.
2. Top with dumplings, garlic chive, beef, green onion, and chili pepper (if using). Add black pepper to taste. Enjoy with kimchi!
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- Dakkalguksu (Chicken Noodle Soup)
- Yukgaejang Kalguksu (Beef Noodle Soup)
- Doenjang Kalguksu (Soybean Paste Noodle Soup)
Kalmanduguk
(Korean Dumpling Noodle Soup)
2
servingsIngredients
3-4 green onions
1/2 oz (15g) garlic chives (optional), to garnish
1 mild green or red chili (optional), to garnish
2 cloves garlic
1 tbsp neutral-tasting oil
7 oz (200g) ground beef (or ground chicken)
1 tsp sugar
2 tbsp soy sauce, divided
6 cups (1,440ml) water
1 tbsp fish sauce
1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
Small pinch of MSG (optional)
2 cups fresh kalguksu noodles (or udon, somen, ramen, rice noodles, etc.)
8 frozen dumplings
Black pepper, to taste
Directions
- Prep Vegetables
- Thinly slice the green onions, separating the whites and greens.
- Cut the garlic chives (if using) into long strips. Thinly slice the chili pepper (if using). Finely chop the garlic cloves.
- Make Dumpling Soup
- In a wok (or pot), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the white parts of the green onion and saute for 30 seconds to 1 minute or until fragrant.
- Increase the heat to high. Add in the beef. Break up the beef and cook for 1 to 2 minutes or until no longer pink.
- Add 1 teaspoon of sugar along with 1 tablespoon of soy sauce. Stir around for 30 seconds to 1 minute or until most of the fat has rendered out. Turn the heat off. Take half of the beef from the wok and set aside for topping.
- To the same wok, add 6 cups (1,440ml) of water along with 1 tablespoon of soy sauce. Add the garlic, fish sauce, Korean beef stock powder, and MSG (if using). Bring it to a boil.
- While that’s going, bring another pot of water to a boil. Cook the noodles according to the package instructions. Drain and shake off the excess water. Set aside.
- Once the broth starts to boil, throw in some dumplings. Cover and cook for 5 minutes or until dumplings are cooked through. Taste and add more salt if it’s needed.
- Assemble
- Divide the noodles into serving bowls. Gently add some broth over the noodles.
- Top with dumplings, garlic chive, beef, green onion, and chili pepper (if using). Add black pepper to taste. Enjoy with kimchi~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml