Although Mandu Guk is eaten throughout the year, for Lunar New Year Koreans add rice cakes called tteokguk tteok, which translates to “rice cakes for rice cake soup.” This makes me chuckle! The rice cakes make it a celebratory meal that symbolizes growing another year older. You can find them in the refrigerated or freezer section of most Asian markets.
Where to Buy Mandu
Make this soup with either homemade or store-bought Korean dumplings. They can be filled with kimchi, pork, chicken, or shrimp—whatever your heart and stomach desires. Asian markets and even your local grocery store may carry many varieties of mandu. Check the frozen foods section. Any type of mandu, gyoza, or Chinese dumplings will work in this recipe.
So Many Delicious Variations
You can adapt this recipe to suit your tastes, like adding any kind of dumplings.
I provide a way to make a quick beef broth for this soup using brisket or chuck. You can make this even faster by using store-bought beef or chicken broth. To make a vegetarian version, use store-bought vegetable broth with vegetarian dumplings.Although beef broth is traditional for Mandu Guk, the soup is sometimes an anchovy broth made with dried anchovies called myeolchi, and kelp (also known as dashima or kombu). Korean markets sell pre-assembled anchovy broth packets.You can add more vegetables, like chopped baby bok choy or napa cabbage leaves, or sliced shiitake mushrooms.
Serving Suggestions
You don’t need much more than a side of kimchi to enjoy Mandu Guk. Its beauty is that it’s a meal in itself.
More Comforting Soup Recipes
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If using fresh mandu, cook them for 5 to 9 minutes. If using frozen ones, cook them for about 12 minutes. Check the package instructions of store-bought mandu for cooking times. As soon as the mandu is cooked, slowly drizzle in the eggs while stirring the soup. The eggs will turn into ribbons in the soup. If you pour the eggs without stirring, they will cook into a lump and stick to the bottom of the pot.
