Manduguk is a traditional Korean Soup that is often made on Korean New Year. It’s generally served with dumplings, rice cakes and all sorts of toppings. For this recipe, we have garnished our soup with soft fried eggs and scallion.
Cook time: 40 mins
1 cup dried anchovies Half an onion
4-5 cloves of garlic
2 scallion (white parts)
1 tablespoon soy sauce Salt and pepper to taste
Mandu (korean dumplings):
20 pieces of mandu pee (dumpling skins/wrappers)
1 cup chopped kimchi
1⁄4 cup shiitake mushrooms/ground beef
3 ounces tofu
4 ounces bean sprouts
1⁄4 onion (finely chopped)
1 1⁄2 scallions (finely chopped)
1⁄2 tablespoon minced garlic
1⁄2 teaspoon minced ginger
1⁄2 tablespoon sesame oil 1⁄2 tablespoon flour
Salt and pepper to taste
One scallion (green part)
- Drain as much liquid from the kimchi and tofu and place in a bowl
- Blanch the bean sprouts in boiling water, drain, chop and squeeze out the water. Place in the bowl beside the kimchi and tofu
- Add all the ingredients to the bowl and mix well by hand.
- Place one of wrapper on the flat of your palm, and add one tablespoon in the middle. Wet the edges of the wrapper with a little bit of water and seal the dumpling into a semicircle. Repeat until you run out of wrappers
- Steam for 10 minutes
- Separate the egg into yolk and white, gently whisking each part separately
- Pour each egg part onto a pan and soft fry until there is no visible egg left
- Slice into small pieces
- Add 10 cups of water, with all of the ingredients into a large pot and bring to boil on high heat. Then let itsimmer at medium-low heat for 10 minutes
- Stir in the soy sauce, salt and pepper.
- Add the Mandu whilst stirring and boil until they float and leave for 3 minutes more.
- Ladle the soup into bowls and garnish with the sliced egg and scallion