Korean Dumpling Soup
Mandoo guk (만두국)
By David Kim
Jul 19, 2025
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Mandoo guk represents the warmth of Korean home cooking, where delicate dumplings float in a clear, soothing broth that's especially cherished during Korean New Year. Korean Dumpling Soup embodies the Korean tradition of starting the new year with a clean, simple dish that represents good fortune and prosperity. Each bowl of mandoo guk carries the care and effort put into making the dumplings and the nourishing broth.
What makes mandoo guk particularly special is the interplay between the tender dumplings and the delicate broth. Whether using homemade or store-bought dumplings, the soup transforms them into something greater as they simmer gently in the broth, releasing their flavors while maintaining their integrity. This dish demonstrates how Korean cuisine can create deeply satisfying meals from relatively simple components.
In modern Korean dining, mandoo guk remains a cherished dish that bridges holiday traditions with everyday comfort food. Whether enjoyed as a celebratory meal during Seollal (Korean New Year) or as a satisfying lunch on a cold day, this dumpling soup continues to provide both physical and emotional warmth to those who enjoy it.
Why You'll Love This Recipe
- Light yet satisfying
- Perfect winter soup
- Holiday tradition
- Clear, clean flavors
- Customizable dumplings
- Quick to prepare
What is Mandoo Guk?
Mandoo guk (만두국) is Korean dumpling soup featuring meat or vegetable-filled dumplings in a clear anchovy or beef-based broth. Often garnished with eggs and green onions, it's traditionally eaten during Korean New Year for good luck.
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Ingredients
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For the Broth:
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For the Soup:
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Optional Garnish:
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Instructions
- 1
Prepare the broth: In a large pot, bring the stock to a gentle boil over medium-high heat. Add minced garlic and season with soup soy sauce. Reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
- 2
Cook the dumplings: Carefully add the dumplings to the simmering broth, being careful not to overcrowd the pot. Cook for 3-5 minutes until the dumplings float to the surface, indicating they're done. Gently stir occasionally to prevent sticking.
- 3
Add the egg ribbons: Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the broth to create delicate egg ribbons throughout the soup.
- 4
Finish the soup: Add the chopped green onions and simmer for another minute. Remove from heat and drizzle with sesame oil. Season with freshly ground black pepper to taste.
- 5
Garnish and serve: Ladle the hot soup into individual bowls, ensuring each serving has plenty of dumplings. Top with torn nori strips and any additional green onions. Serve immediately while piping hot.
Recipe Notes
Recipe Tips
- Use good quality dumplings
- Keep broth clear
- Don't overcook dumplings
- Add eggs slowly
- Season gradually
- Serve hot
Serving Suggestions
Serve with:
- Kimchi
- Extra black pepper
- Korean hot sauce
- Rice (optional)
- Additional banchan
- Extra nori
Variations
- Beef-based broth
- Rice cake addition
- Spicy version
- Different dumpling fillings
- Add vegetables
- Seafood version
Storage
- Best eaten fresh
- Store broth separately
- Dumplings keep 2-3 days
- Don't freeze assembled soup
- Reheat gently
- Add fresh garnishes when serving
Nutrition Facts
Per serving
* Nutritional values are estimates and may vary based on ingredients used.
