Manduguk

Manduguk is a Korean soup in which dumplings, or mandu, are simmered in a light broth. The dish is considered a comforting winter staple and is commonly served as a hearty main course, offering warmth and protein through the dumplings and flavorful stock.

The fillings for mandu vary but typically include ground pork or beef with vegetables such as napa cabbage, garlic, and scallions, sometimes with tofu or kimchi. The broth is usually a clear stock made from beef, pork, or anchovy, seasoned with soy sauce, garlic, sesame oil, and pepper. Dumplings are boiled in the broth, and the soup may be finished with a thin swirl of beaten egg.

Variants of manduguk differ in stock and flavor emphasis. Some use kimchi-based broth or include mushrooms for additional depth. There is also a related family of mandu that is fried or steamed (gun mandu), but those preparations are not used for manduguk, where the dumplings are boiled in the soup.

Serving typically involves garnishing the soup with chopped green onions and sesame seeds and accompanying it with kimchi or other pickled vegetables. Manduguk appears in Korean home cooking and in restaurant menus, particularly during colder months, as a satisfying and traditional form of mandu-based soup.