Manduguk

Manduguk
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs 55 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    4 People
  • VIEWS
    0

Savor the delicate, beef-infused essence of Manduguk, a Korean dumpling soup that offers a comforting embrace with every spoonful. The subtle sweetness of onions and the umami depth from fish sauce and sea salt create a balanced symphony of flavors, enhanced by savory shredded beef, fragrant sesame oil, and crisp nori. A truly heartwarming experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    49 g
  • Cholesterol
    124 mg
  • Fiber
    3 g
  • Protein
    29 g
  • Saturated Fat
    9 g
  • Sodium
    955 mg
  • Sugar
    4 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Beef and Broth: Cut the chuck roast into 1 1/2-inch thick strips. In a large pot, combine beef, quartered onion, light scallion parts, garlic, ginger, peppercorns, and water. Bring to a boil over high heat, skimming off any foam. (15 minutes)

02

Step

Simmer and Infuse: Reduce heat to low, cover the pot slightly askew, and simmer gently until the beef is tender, about 1 hour 30 minutes.

03

Step

Shred the Beef: Transfer the beef to a heat-proof bowl and moisten with some of the cooking liquid. Let it cool for about 20 minutes, then shred into bite-sized pieces.

04

Step

Strain the Broth: Strain the broth into an 8-cup heat-proof measure. Discard the solids and return the broth to the pot. Stir in fish sauce, salt, and pepper.

05

Step

Prepare Egg Garnishes: Separate 1 egg into 2 small bowls; stir egg yolk until runny. Lightly beat the remaining 2 eggs.

06

Step

Cook Egg Yolk Ribbons: Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Use a paper towel to evenly coat the skillet with a thin layer of oil. Scrape the egg yolk into the skillet, swirl to coat the bottom, and cook until pale yellow and dry, about 1 minute. Flip gently and let sit for 1 minute, then transfer to a cutting board. Cut into thin strips.

07

Step

Cook Egg White Ribbons: Clean and repeat with the remaining 1 teaspoon canola oil, cooking the egg white until opaque and bubbly, about 45 seconds. Let sit until set, 1 to 2 minutes. Transfer to a cutting board and slice into thin strips.

08

Step

Cook Dumplings: Bring the broth to a boil over high heat. Add the frozen dumplings and cook until they float and reach an internal temperature of 165°F (74°C), about 5-7 minutes. Reduce heat to a gentle simmer over medium.

09

Step

Add Egg Drop: Slowly drizzle the beaten eggs into the simmering soup. Cook until the eggs set, about 5 seconds. Remove from heat.

10

Step

Finish and Serve: Stir in the reserved dark green scallion parts and sesame oil. Taste and adjust salt if needed. Ladle the soup into bowls, top with egg white and yolk strips, and garnish with nori strips.

For a richer broth, use beef bones in addition to the chuck roast.
Adjust the amount of fish sauce and salt to your preference.
Feel free to add other vegetables like mushrooms or zucchini to the soup.
Serve immediately for the best flavor and texture.

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Abigale Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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