This soup has become a new tradition for the Kim family—the dumpling soup my kids ask for every time we want a quick, comforting and easy dinner. And it is simple enough that at age 10, my daughter, Sophia, could make it on her own. Mandu (dumplings) are usually made during holidays like the Korean New Year or Chuseok, an autumn harvest festival. Families make them together and eat them together. There’s something special about a meal that is stress-free and still brings everyone to the table. On chilly days, manduguk is our go-to and a perfect recipe for kids who are learning their way around the kitchen.
Ingredients
1 pack Store-bought beef bone broth
8–10 Store-bought dumplings (any brand)
1 egg
Chopped green onions, to taste
Minced garlic, to taste
A little sesame oil
Directions
1) Pour 1 pack of store-bought beef bone broth into a pot and add the same amount of water. Bring to a boil.
2) While the broth is heating, mince the garlic and finely chop the green onions.
3) Crack the egg into a bowl and beat it lightly.
4) When the broth comes to a boil, add about 8–10 dumplings. Cook until the dumplings float to the surface.
5) Once the dumplings float, add the minced garlic and stir.
6) Slowly pour in the beaten egg in a circular motion. When the egg starts to set, gently stir with a spoon.
7) Add the green onions and a little sesame oil, then stir.
8) Season with salt and pepper if needed.
If you add sliced rice cakes (tteok) along with the dumplings, it becomes tteok-mandu-guk (rice cake and dumpling soup).
Prep & cook time: 45 minutes
Serves: 2
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