mandoo-guk (korean dumpling soup)
Serves 1
Directions
- 1Chop two mandoo, reserving the stuffing for the soup base and discarding the skin.
- 2Prepare the yang-nyum (seasoning) paste by mixing the gochugaru, fish sauce, minced garlic, and soy sauce in a small bowl.
- 3Chop the scallions and napa cabbage.
- 4Layer the chopped mandoo filling, scallions, cabbage, and the remaining whole mandoo into a pot.
- 5Add water to the pot until it just covers the vegetables.
- 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.
