Dumpling soup

Dumpling soup

Manduguk

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
10 dried anchovies
3 garlic cloves, roughly chopped
3 spring onions, roughly chopped
1 small onion, roughly chopped
2 teaspoons salt
12 Dumplings, uncooked
1 egg, beaten
1 spring onion, finely sliced

Method

  1. For the anchovy broth, heat 1.5 litres water, anchovies, garlic, spring onions, onion and salt in a large saucepan and bring to the boil.
  2. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Strain the broth through a sieve into a clean pan and discard the vegetables.
  3. Taste and season the broth with more salt as needed, then return it to the boil. Add the mandu to the pan and reduce the heat to a simmer. Cook for 6–7 minutes, until the mandu are cooked through and rise to the surface of the broth.
  4. Divide the mandu between four bowls, then with the heat off, whisk the beaten egg through the broth. Pour the broth over the dumplings, scatter with spring onion, and serve immediately.
Tags:
Korean
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