📝 About This Recipe
Manduguk is the ultimate Korean comfort food, traditionally enjoyed on Lunar New Year to signify good luck and a prosperous year ahead. This recipe features a crystal-clear, deeply savory beef and anchovy broth that cradles plump, juicy dumplings and silky ribbons of egg. It is a harmonious balance of delicate textures and rich umami flavors that brings the warmth of a Korean grandmother's kitchen to your table.
🥗 Ingredients
The Broth Base
- 8 cups Water
- 10 large Dried Anchovies (heads and guts removed for a clean taste)
- 1 piece Dried Kelp (Dashima) (about 4x4 inches)
- 1/2 pound Beef Brisket (thinly sliced into bite-sized pieces)
- 3 cloves Garlic (minced)
Main Components
- 16-20 pieces Korean Dumplings (Mandu) (meat or vegetable, fresh or frozen)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (adds saltiness without darkening the broth too much)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 large Eggs (lightly beaten)
Garnish & Finishing
- 2 stalks Green Onions (sliced diagonally)
- 1 sheet Roasted Seaweed (Gim) (shredded into thin strips)
- 1 teaspoon Toasted Sesame Oil (for a nutty aroma)
- 1 pinch Red Chili Threads (Sil-gochu) (optional, for aesthetic)
👨🍳 Instructions
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1
In a large pot, combine the 8 cups of water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to medium and let it simmer for 15 minutes. Remove the kelp and anchovies with a slotted spoon and discard.
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3
Add the sliced beef brisket and minced garlic to the broth. Skim off any foam or fat that rises to the surface to ensure the broth remains clear.
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4
Simmer the beef for about 10 minutes until it is tender and the broth has deepened in flavor.
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5
Season the broth with the soup soy sauce, salt, and black pepper. Taste and adjust seasoning if necessary.
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6
Gently add the dumplings (Mandu) to the boiling broth. If using frozen dumplings, do not thaw them beforehand; simply add them directly.
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7
Cook the dumplings for 5-8 minutes. You will know they are ready when they float to the surface and the wrappers look translucent and soft.
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8
While the dumplings cook, whisk your eggs in a small bowl. Slowly drizzle the beaten eggs into the boiling soup in a circular motion.
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9
Do not stir the eggs immediately; let them sit for 10 seconds to set into fluffy ribbons before gently swirling them.
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10
Add the sliced green onions and cook for just 1 more minute.
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11
Turn off the heat and stir in the toasted sesame oil for that signature fragrant finish.
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12
Ladle the soup and dumplings into deep bowls, ensuring everyone gets an equal amount of beef and egg ribbons.
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13
Top each bowl with shredded roasted seaweed and a few red chili threads for a professional, beautiful presentation.
💡 Chef's Tips
For the clearest broth, always skim the 'scum' or foam that rises when boiling the beef. If you cannot find 'Soup Soy Sauce' (Guk-ganjang), use regular soy sauce but reduce the amount slightly and add more salt to keep the broth light in color. To prevent dumplings from bursting, avoid over-boiling once they have floated to the top. If you want to make this vegetarian, replace the beef and anchovies with a broth made from dried shiitake mushrooms and radishes. For a traditional New Year's variation, add sliced rice cakes (tteok) along with the dumplings to make 'Tteok-manduguk'.
🍽️ Serving Suggestions
Serve with a side of well-fermented Baechu-kimchi (Napa cabbage kimchi) to cut through the richness. A side of Kkakdugi (cubed radish kimchi) provides a wonderful crunch that complements the soft dumplings. Pair with a glass of chilled Barley Tea (Bori-cha) for an authentic Korean dining experience. Offer a small dipping sauce of soy sauce, vinegar, and a pinch of chili flakes for those who like to dip their dumplings. Serve with a bowl of steamed white rice if you want an extra hearty meal.