Egg Mandu Guk: 5-Minute Korean Dumpling Soup with Egg Ribbons
This is the mandu soup my mom made for breakfast almost every week, a light, savory Korean dumpling soup with silky egg ribbons, ready in just 5 minutes. No complicated stock, no long prep. Just frozen mandu, one egg, and a broth that tastes like it simmered all morning. Faster than any Korean dumpling soup recipe you'll find, and just as comforting.
Ingredients
- 6 pcs mandu (Korean dumplings)
- 600 ml water
- 1 Korean seafood stock cube (or 1tsp chicken stock)
- 1 egg
- 1 tbsp soup soy sauce (guk ganjang)
- 1 tbsp fish sauce
- 1 tbsp minced garlic
- 1 pinch salt (if you need, adjust to taste)
- 1/3 stalk green onion
Equipment
Method
- Pour water into a pot. Bring to a boil.
- Chop the green onion and mince the garlic.
- Add the seafood stock cube, soup soy sauce, fish sauce.
- Add minced garlic and mandu.
- Add green onion and pour in the beaten egg.
- Taste the soup and adjust with salt as needed.
Egg Mandu Soup 계란 만두국
Nutrition
Calories 197kcal | Carbohydrates 4g | Protein 5g | Fat 2g | Saturated Fat 1g | Polyunsaturated Fat 0.4g | Monounsaturated Fat 1g | Trans Fat 0.01g | Cholesterol 82mg | Sodium 1309mg | Potassium 98mg | Fiber 0.3g | Sugar 1g | Vitamin A 141IU | Vitamin C 2mg | Calcium 37mg | Iron 1mg
