Cherry & Dennis Helper Habitat
Korean Mandu Guk Dumpling Soup
韓式餃子湯
Recipe overview
Korean dumplings and egg ribbons in broth, without rice cakes.
01
Ingredients
Main ingredients
- 16 pieces frozen Korean mandu
- 1.5 L chicken stock
- 1 piece egg
- 3 stalks spring onions
- 2 cloves garlic
Broth seasoning
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
02
Tools
- soup pot
- small bowl
- whisk
- knife
- board
- ladle
- food thermometer
03
Steps
Step 1
Check package cooking time for frozen mandu
Check package cooking time for frozen mandu. Read the package cooking time now, then verify actual doneness before serving.
Step 2
Slice spring onions and mince garlic
Slice spring onions and mince garlic. Keep the pieces even in thickness so they cook at the same rate.
Step 3
Beat the egg in a small bowl
Beat the egg in a small bowl. Beat yolk and white together with a fork; do not whisk to a foam.
Step 4
Bring chicken stock to a boil
Bring chicken stock to a boil. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 5
Add garlic and simmer three minutes
Add garlic and simmer three minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 6
Add frozen dumplings separately to broth
Add frozen dumplings separately to broth. Lower frozen dumplings separately so they do not stick or tear.
Step 7
Stir gently to prevent sticking
Stir gently to prevent sticking. Distribute it around the pan and stir once gently for even heating.
Step 8
Cook to package time until dumplings float
Cook to package time until dumplings float. Use both the stated visual cue and time; continue heating if the centre is unfinished.
Step 9
Check filling in a dumpling is cooked through
Check filling in a dumpling is cooked through. For meat-filled mandu, cut the largest one and verify its centre reaches 75°C for at least 30 seconds.
Step 10
Season broth with soy and white pepper
Season broth with soy and white pepper. Start with a little, stir and taste, then add more in small amounts.
Step 11
Stream in egg and cook until fully set
Stream in egg and cook until fully set. Pour in a thin stream across the broth and wait for the egg to set before stirring.
Step 12
Finish with spring onion and sesame oil
Finish with spring onion and sesame oil. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Floating alone does not prove the filling is cooked; cut one open.
- Vigorous boiling and stirring break dumplings.
- Adding egg before dumpling filling cooks obscures the doneness check.
Tips
Check dumpling labels for allergens and meat ingredients.
