Manduguk, also known as Korean dumpling soup, is an easy and delicious meal for chili days. Whenever I’m feeling lazy, it’s my top choice for a satisfying meal.
Manduguk (1 serving)
Ingredients:
- 1/4 yellow onion
- 1-2 green onions, divided
- 3 cups (720ml) water
- 5 frozen dumplings
Egg Garnish:
- 1 large egg
- Kosher salt, to season
- Neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.) to coat
Seasoning:
- 1 tsp toasted sesame oil
- 1/2 tbsp minced garlic
- 2 defrosted dumpling fillings (35g*2)
- 1/2 tbsp soy sauce
- 1/2 tbsp chicken bouillon powder (or dasida)
- Black pepper, to taste
Instructions:
PREP VEGETABLES
Thinly slice the onion and green onions. Set aside.
MAKE EGG GARNISH
1. Crack the eggs into a small bowl. Add salt and beat well.
2. In a non-stick pan, add a little bit of oil. Wipe off the excess with kitchen towels. Heat it over low heat. Once it gets nice and hot, pour in the egg. Cook for 1 minute on each side. Remove it from the pan and let cool.
3. Cut it into thin strips. Set aside. (If this sounds like a lot of work for you, you can just pour the beaten egg into the broth while it’s boiling. No problem at all!)
MAKE MANDUGUK
1. In a wok (or pot), add 1 teaspoon of sesame oil, along with the garlic and dumpling fillings. Saute for 1 to 2 minutes over medium-high heat.
2. Add 3 cups (720ml) water, along with the soy sauce, chicken bouillon powder (or dasida), and black pepper. Bring it to a boil over medium-high heat.
3. Once it gets bubbling hot, add the frozen dumplings, onion, and green onions. Cook for 5 to 6 minutes or until cooked through. Garnish with green onions and egg. Enjoy~!
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Manduguk (Korean Dumpling Soup)
1
servingsIngredients
1/4 yellow onion
1-2 green onions, divided
3 cups (720ml) water
5 frozen dumplings (35g *5)
- Egg Garnish:
1 large egg
Kosher salt, to season
Neutral-tasting (such as canola, vegetable oil, etc.), to coat
- Seasoning:
1 tsp toasted sesame oil
1/2 tbsp minced garlic
2 defrosted dumplings (35g*2)
1/2 tbsp soy sauce
1/2 tbsp chicken bouillon powder (or dasida)
Black pepper, to taste
Directions
- Prep Vegetables
- Thinly slice the onion and green onions. Set aside.
- Make Egg Garnish
- Crack the eggs into a small bowl. Add salt and beat well.
- In a non-stick pan, add a little bit of oil. Wipe off the excess with kitchen towels. Heat it over low heat. Once it gets nice and hot, pour in the egg. Cook for 1 minute on each side. Remove it from the pan and let cool.
- Cut it into thin strips. Set aside. (If this sounds like a lot of work for you, you can just pour the beaten egg into the broth while it’s boiling. No problem at all!)
- Make Manduguk
- In a wok (or pot), add 1 teaspoon of sesame oil, along with the garlic and dumpling fillings. Saute for 1 to 2 minutes over medium-high heat.
- Add 3 cups (720ml) water, along with the soy sauce, chicken bouillon powder (or dasida), and black pepper. Bring it to a boil over medium-high heat.
- Once it gets bubbling hot, add the frozen dumplings, onion, and green onions. Cook for about 5 to 6 minutes or until cooked through. Garnish with green onions and egg. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml