Recipe for Mandoo Guk (만두국) - Dumpling Soup

© 2016 Kotokami LLC
  • For 2 People
  • Preparation:
  • Cooking:


  • 450g (about 2 cups) Beef Broth
  • 3g (1t) Garlic, minced
  • 1 medium Scallion, diagonally cut
  • 75-115g (½-¾-cup) Rice cakes
  • 10 Dumplings, store-bought or homemade
  • 1 large Egg
  • Black pepper, to taste


  • In a small pot on a high flame, bring the broth and garlic to a boil.
  • While the pot is coming to a boil, slice the scallion diagonally in 2-inch lengths. Set aside. Crack an egg into a small bowl and give it a quick stir to loosen the whites and yolk. Set it aside.
  • Once it starts to boil, lower the flame to medium and add the whites of the scallion and rice cakes. Give the pot a quick stir to prevent the rice cakes from sticking to the bottom of the pot. Boil for 5 minutes, stirring occasionally.
  • Add the dumplings and turn down the flame to bring it to a simmer. Cook for about 5-6 minutes, stirring occasionally.
  • Pour in the egg and let the soup simmer for 30 seconds before adding the greens of the scallions. Let the soup simmer for another 30 seconds to 1 minute.
  • Remove from the heat, separate into two bowls, and serve with some freshly ground black pepper. Enjoy it with a side of kimchi.

*Bunny Wisdom*

  • I like to use low sodium broth, but another option is to take a smaller can of low sodium broth, pour the contents into a pot, top the rest of the amount with water, and add soy sauce to taste. The soy sauce makes this soup into a proper soup base.
  • You can substitute with chicken broth or make a vegetarian version by boiling shiitake mushrooms with a soy sauce soup base.
  • I cut my scallions diagonally mostly for presentation, but also to bisect the fatter stalks without losing the structure. You can cut them straight, if you'd like.
  • A loose whisking of the egg allows it to *bloom* in the broth. Avoid vigorous stirring because this will cloud the dumpling soup and you will not have the characteristic sheets of egg. Another way to use the egg: make a thin egg crepe, slice into strips, and garnish right before eating.
  • You can omit the rice cakes and put more dumplings; conversely, you can add a lot of rice cakes and just a few dumplings (my favorite way). Consumer's choice!
  • I bring the flame to a simmer to prevent the dumpling skins from breaking. A rolling boil will do just that, and then you'll be having dough pieces with meatballs instead.
  • Add some dried shredded seaweed (Gim: the same stuff that is wrapped around sushi, but in shredded form) and a dash of sesame seeds for that yummy toasted flavor!

Nutrition Facts

2 servings per recipe
Serving size 1 bowl (438g)
Amount per servingCalories
% Daily Value*
  • Total Fat 11.9g15.3%
    • Saturated Fat 4.2g21%
    • Trans Fat 0.5g
    • Unsaturated Fat 6.1g
      • Polyunsaturated Fat 1.4g
      • Monounsaturated Fat 4.7g
  • Cholesterol 142mg47.3%
  • Sodium 1093mg47.5%
  • Total Carbohydrate 49.2g17.9%
    • Dietary Fiber 1.9g6.8%
    • Total Sugars 1.3g
  • Protein 23g46%
  • Vitamin A 69µg4.6%
  • Vitamin C 11mg18.3%
  • Vitamin D 1µg10%
  • Calcium 103mg10.3%
  • Iron 4mg22.2%
  • Potassium 381mg10.9%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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