Mandu guk

Name: Mandu guk
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Korean
Ingredients: 12 Mandu dumpling; 1200 ml Beef broth; 2 Egg, beaten; 40 g Green onion, thinly sliced; 4 g Gim, crumbled; 6 g Garlic, minced; 30 ml Soy sauce; 1 tsp Sesame oil; ½ tsp Salt; ½ tsp Black pepper, ground

Mandu guk · ready in 26 min · 4 servings · 331 kcal per serving · easy · 10 ingredients

Mandu guk is a soothing Korean dumpling soup with clear savory broth, silky egg ribbons, crisp gim, and tender mandu for a bowl that feels festive and homey.

Prep: 10 min
Cook: 16 min
Total: 26 min
Serves: 4
kcal: 331
Difficulty: easy

Korean Soups Quick (30 min or less)Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

12Mandu dumpling
1200 mlBeef broth
2Egg, beaten
40 gGreen onion, thinly sliced
4 gGim, crumbled (to serve)
6 gGarlic, minced
30 mlSoy sauce
1 tspSesame oil
½ tspSalt (optional)
½ tspBlack pepper, ground

Equipment

stovetop, large pot, mixing bowl, whisk, ladle, knife, cutting board, measuring spoon, serving bowl

Instructions

Prepare Station
Gather mandu dumplings, broth, egg, green onion, gim, garlic, soy sauce, sesame oil, salt, pepper, a pot, bowl, whisk, ladle, and knife. · 10 min
What to look for: All ingredients are measured and the egg is beaten smooth.
Season Broth
Pour beef broth into a pot, add garlic and soy sauce, then bring it to a lively boil over medium heat. · 5 min
What to look for: The broth bubbles steadily and smells savory.
Cook Dumplings
Add mandu dumplings one at a time and simmer gently until they float and the wrappers look translucent. · 7 min
When it is done: If meat filled, the center should reach 74°C / 165°F.
Ribbon Egg
Lower the heat, drizzle beaten egg in a thin stream, and let soft ribbons set without stirring hard. · 2 min
What to look for: Pale yellow egg ribbons set in the clear broth.
Finish Soup
Stir in green onion, sesame oil, black pepper, and salt only if the broth needs a sharper final seasoning. · 1 min
What to look for: Green onion softens slightly while the broth stays clear.
Serve Bowls
Ladle hot soup into 4 bowls, crumble gim over each portion, and serve immediately while the dumplings are tender. · 1 min
What to look for: Each bowl has plump dumplings, egg ribbons, green onion, and dark gim flakes.

Nutrition (per serving)

kcal	331
Protein	19 g
Carbohydrates	36 g
of which sugars	3 g
Fat	13 g
of which saturated	4 g
Fibre	3 g
Sodium	1841 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Reheat gently on the stovetop until steaming and dumpling centers reach 74°C / 165°F. Add a splash of water if the broth is too salty.

Ingredient substitutions

Beef broth

Anchovy broth: A classic Korean alternative that gives a cleaner ocean savory flavor.

Green onion

Garlic: Use only a small amount because garlic is stronger and lacks the fresh onion finish.

Gim

Green onion: Adds freshness but not the roasted sea flavor of gim.

Garlic

Green onion: Use more green onion for a lighter allium note.

Soy sauce

Salt: Season carefully because salt lacks the fermented depth of soy sauce.

Sesame oil

Vegetable oil: Use only if needed for richness because it will not add toasted sesame aroma.