Hey Son! Imagine dumplings swimming in a yummy beef or anchovy broth mixed with beaten egg – yum!
Now, I know what you’re thinking, “That sounds complicated, Mom.” But guess what? I’ve got a secret for you. This recipe is even simpler and quicker than the traditional version, using any kind of packaged broth. That means you can enjoy it anytime you’re craving something tasty and warm.
And, let me tell you, it’s even better when you add a side of kimchi. The combination of flavors will make your taste buds sing with joy. So, what are you waiting for? Let’s get cooking!
Ingredients – For 1 Serving
- 500ml Packaged broth of your choice
- 1 Handful of rice cake
- 5 Pieces of mandu… or as many as you can eat
- 1 Small handful of vegetables (zucchini, mushrooms, or carrots)
- 1/2 tsp Minced garlic
- 1 Green onion stalk (But you don’t like green so you can put half)
- 1 tsp Soy sauce
- 1 Egg, beaten
- Salt and pepper to taste
- Seasoned seaweed for garnish
Instructions
- Soak rice cake in water before you start cooking.
- Slice vegetables and chop the green onions.
- Beat the egg and set aside for later.
- Bring broth to a boil.
- Strain rice cake, then add to the broth.
- Add mandu and boil for 5 minutes.
- Add garlic, vegetables and green onions.
- Simmer on low to medium heat until mandu and vegetables are cooked (approximately 7-10 minutes, depending on the size of the mandu).
- Season with soy sauce, then turn off the heat.
- Pour in beaten egg.
- Serve the mandu-guk in a bowl.
- Add pepper to taste and garnish with seasoned seaweed.
Ta-da! Easy peasy!
Mom’s Tips
Dumpling soup is best enjoyed fresh. If you make too much and leave it in the fridge, the dumplings and rice cake will soak up all the broth and turn into a big pile of mush. YUCK!
Hope you enjoy it!