mandoo-guk (korean dumpling soup)

Serves 1
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Directions

  1. 1Chop two mandoo, reserving the stuffing for the soup base and discarding the skin.
  2. 2Prepare the yang-nyum (seasoning) paste by mixing the gochugaru, fish sauce, minced garlic, and soy sauce in a small bowl.
  3. 3Chop the scallions and napa cabbage.
  4. 4Layer the chopped mandoo filling, scallions, cabbage, and the remaining whole mandoo into a pot.
  5. 5Add water to the pot until it just covers the vegetables.
  6. 6Once the water is boiling, add half of the seasoning paste, stir to combine, and cover with a lid. Adjust seasoning with the remaining paste and salt to taste.

Ingredients

  • 6 whole store-bought mandoo
  • 1 tbsp gochugaru
  • 1/2 tbsp fish sauce
  • 1/2 tbsp garlic, minced
  • 1 tbsp soy sauce
  • scallions, chopped
  • napa cabbage, chopped
  • to cover vegetables water
  • salt (optional)

Equipment

knifecutting boardmixing bowlsmall pot with lidladlespatula

Tips

  • If you don't want the soup spicy, you can omit the seasoning paste and instead use garlic, salt, pepper, and a little fish sauce.
  • Any variety of vegetables can be used in place of napa cabbage.