MANDUGUK (KOREAN DUMPLING SOUP)
How to make Korean dumpling soup (Manduguk)
Provided by Sue | My Korean Kitchen
Number Of Ingredients 11
- Boil the soup stock over medium high heat. Add the soy sauce and garlic. Once the stock is rolling boiling add the dumplings. Boil the soup until the dumplings are fully cooked. (It takes about 2 to 3 minutes for smaller gyoza sized dumplings and 6 to 8 mins for bigger dumplings when covered.)
- (This is an optional step.) Pan fry the egg white and egg yolk separately at low temperature with a little oil. Additional egg isn't really necessary since you will be adding the egg into the soup (step 3), but it does present well when the soup is also garnished with the egg whites and egg yolk. Thinly slice them and set them aside until right near the end.
- Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
- Serve the soup in a bowl and garnish with dried seaweed and/or egg white and egg yolk (optional). Eat while warm with some kimchi and/or steamed rice. You may season the soup with the salt and grindings of black peppers to your taste.
Nutrition Facts : Calories 143 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 84 mg, Sodium 476 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
This manduguk has a light beef flavor. It's just rich enough to make your lips a little sticky and you'll pick up on a subtle sweetness from the onions at the end. The fish sauce and sea salt impart umami in the soup, but it shouldn't overwhelm the beef broth or the other ingredients. All the add-ins, particularly the shredded beef, sesame oil, and nori, add savoriness without dominating each other for flavor. Serve with kimchi or steamed rice.
Provided by Elizabeth Mervosh
Categories Beef Chuck
Number Of Ingredients 16
- Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
- Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
- Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
- While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
- Separate 1 egg into 2 small bowls; stir egg yolk until runny.
- Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
- Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
- Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
- Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
- Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 48.8 g, Cholesterol 123.7 mg, Fat 27.2 g, Fiber 3 g, Protein 28.9 g, SaturatedFat 8.8 g, Sodium 955.3 mg, Sugar 4.4 g
MANDUGUK (KOREAN DUMPLING SOUP)
- In a medium size pot, add 5 cups of chicken broth (or broth of your choice). (See note below.) Bring it to a boil over medium high heat.
- Stir in the garlic, soy sauce, and salt and pepper to taste. Add the mandu pieces, stirring gently so they don't stick to the bottom of the pot. Boil until all of them float, and reduce the heat to medium and boil for an additional minute or two.
- Slice the scallion into thin strips. Cut the thin egg omelette (see below) into strips and then into diamond shapes or roll it and slice into thin strips.
- Ladle the steaming soup into bowls and garnish with the scallion and optional egg jidan and/or gim.
MANDU GUK (KOREAN DUMPLING SOUP)
- Season the beef: In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.
- Add the green onions and sesame oil: Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.
Nutrition Facts : Calories 717 kcal, Carbohydrate 29 g, Cholesterol 200 mg, Fiber 2 g, Protein 45 g, SaturatedFat 14 g, Sodium 2222 mg, Sugar 2 g, Fat 46 g, UnsaturatedFat 0 g
TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called tteokguk - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan. Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup. "It's so healthy," the elder Ms. Kwak said as she dropped homemade dumplings into the soup in Do Hwa's kitchen. Not all versions of the soup have dumplings; it's the tteok, or rice cakes, that matter. "You eat it so you can turn a year older."
Provided by Dana Bowen
Categories soups and stews, main course
Yield 4 to 6 servings
Number Of Ingredients 18
- Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.
- In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.
- Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.
- In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.
- Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.
- Make soup: Place a large pot filled with broth over high heat. Prepare scallions: discard white parts, chop a few inches of green parts into rounds and slice remainder lengthwise. When broth boils, add beef and 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.
- Add frozen rice cakes and scallion slices and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion rounds, sesame seeds and seaweed, if using.
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 10 grams, Carbohydrate 122 grams, Fat 15 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams
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