📝 About This Recipe
Mandu-guk is a quintessential Korean comfort dish, traditionally enjoyed during Lunar New Year celebrations to symbolize good luck and prosperity. This recipe features plump, savory dumplings swimming in a crystal-clear beef brisket broth that has been simmered to perfection. With its delicate balance of chewy textures and a deep, umami-rich soul, this soup is a nourishing embrace in a bowl that showcases the elegance of Korean home cooking.
🥗 Ingredients
The Broth Base
- 1/2 pound Beef Brisket (soaked in cold water for 20 minutes to remove excess blood)
- 10 cups Water
- 4 ounces Korean Radish (Mu) (peeled and left in one large chunk)
- 4 cloves Garlic (peeled and smashed)
- 2 stalks Green Onion (white parts only for the broth)
Main Components
- 16-20 pieces Mandu (Korean Dumplings) (homemade or high-quality frozen meat/vegetable dumplings)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (essential for saltiness and depth without darkening the broth too much)
- 1/2 tablespoon Minced Garlic
- to taste Salt and Black Pepper
Traditional Garnish (Jidan)
- 2 large Eggs (separated into yolks and whites)
- 1/2 sheet Roasted Seaweed (Gim) (shredded into thin strips)
- 1 stalk Green Onion (green parts only, thinly sliced on a diagonal)
- 1/2 Red Chili (optional, thinly sliced for a pop of color)
👨🍳 Instructions
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1
Place the soaked brisket, water, Korean radish, smashed garlic, and white parts of the green onion in a large heavy-bottomed pot.
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2
Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and skim off any foam or impurities that rise to the surface to ensure a clear broth.
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3
Cover and simmer for 1 hour, or until the beef is tender enough to be easily pierced with a fork.
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4
While the broth simmers, prepare the 'Jidan' (egg garnish). Whisk the egg yolks and whites separately with a tiny pinch of salt.
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5
Lightly oil a non-stick pan over low heat. Pour the yolks to make a thin sheet, cook for 1 minute, flip, and cook for 30 seconds. Repeat with the whites. Thinly slice both into 2-inch long matchsticks.
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6
Once the broth is finished, remove the beef, radish, and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot.
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7
Slice the cooked beef into bite-sized thin strips or shred it by hand. Season the meat with a pinch of salt and pepper; set aside for topping.
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8
Bring the strained broth back to a gentle boil. Add the soup soy sauce and minced garlic.
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9
Carefully add the mandu (dumplings) to the boiling broth. If using frozen mandu, do not thaw them beforehand.
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10
Cook the dumplings for 5-7 minutes. You will know they are ready when they all float to the surface and the wrappers look translucent and plump.
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11
Taste the broth and add salt or more soup soy sauce if needed. Add the sliced green onion tops and let them wilt for 30 seconds.
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12
Ladle the hot soup and 4-5 dumplings into deep individual bowls.
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13
Garnish beautifully with the seasoned beef strips, the yellow and white egg strips, shredded seaweed, and a sprinkle of black pepper.
💡 Chef's Tips
Always use 'Guk-ganjang' (Soup Soy Sauce) rather than regular soy sauce; it is saltier and lighter in color, keeping your broth clear. For an even richer broth, you can add a piece of dried kelp (Dashima) during the first 15 minutes of simmering, then remove it. If you are using store-bought frozen dumplings, look for 'Wang-Mandu' (King Dumplings) for a more substantial and impressive meal. To prevent the dumplings from breaking, avoid stirring the pot vigorously once they are added to the broth. If you have leftovers, store the broth and dumplings separately, or the dumplings will absorb all the liquid and become mushy.
🍽️ Serving Suggestions
Serve with a side of well-fermented Nappa Cabbage Kimchi to cut through the richness of the beef broth. A side of Kkakdugi (Cubed Radish Kimchi) provides a wonderful crunch that complements the soft dumplings. Pair with a warm glass of Barley Tea (Boricha) to cleanse the palate between bites. For a more filling meal, add a bowl of steamed white rice to tip into the remaining broth at the end. If serving for a celebration, offer a small dish of soy-vinegar dipping sauce (soy sauce, vinegar, and a pinch of chili flakes) for the dumplings.