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Meat, East Asian

Pork manduguk (Korean mandu soup)

Pork manduguk is a Korean soup made with pork filled dumplings poached in a clear beef broth with tofu, egg, and seaweed. Made for 4 people, it takes 50 minutes, rates as easy, and costs about €2.90 per serving. The key is a well seasoned broth and dropping the dumplings in frozen so they keep their shape.

Tonight, a Korean mandu soup, pork dumplings in a clear broth with egg ribbons and seaweed, cozy and a little playful.

Pork manduguk (Korean mandu soup)
Total time
50 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Manduguk is the soup Koreans serve on holidays and on quiet weeknights alike, built around mandu, pork dumplings that slowly plump up in a clear broth. The filling stays juicy, the broth picks up garlic and soy sauce, and the silky egg ribbons play off the light crunch of scallions.

It's a soup that wins over kids as easily as adults, simple enough for a weeknight but comforting enough for a slow Sunday dinner. Frozen dumplings make the whole thing easier, no need to thaw them, and everyone ends up around the same steaming bowl.

The ingredients

4 people

Frozen foods

  • Frozen pork mandu dumplings 24

Pantry

  • Beef bones or beef broth 1.2 l
  • Nori seaweed sheets 2 sheets
  • Soy sauceoften in the pantry 2 tbsp
  • Sesame oil 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Firm tofu 150 g
  • Eggs 2

Fruits and vegetables

  • Scallions 3 sprigs
  • Garlic 2 cloves

Allergens Gluten, Soy, Eggs, Sesame

The step by step recipe

  1. Bring the beef broth to a simmer with the crushed garlic and soy sauce. 10 min

    A good broth makes the whole soup, taste and adjust before adding the dumplings.

  2. Add the tofu cut into small cubes and the frozen dumplings. 8 min

    Stir gently, the dumplings stick together if they're crowded at the bottom.

  3. Beat the eggs with a pinch of salt and pour them in a thin stream, let them set without stirring, then stir gently. 3 min

    The eggs form nice golden ribbons if the broth only simmers gently.

  4. Crumble the nori seaweed and thinly slice the scallions.

    The seaweed softens in seconds in the hot broth, add it at the very last moment.

  5. Serve the soup in large bowls with a drizzle of sesame oil and the herbs.

    A few drops of sesame oil are enough, it's very fragrant.

Our tips to get it right

  • Start with a beef broth that already tastes good on its own, it carries the whole soup, not the dumplings alone.
  • Cut the tofu into small, even cubes so it cooks through at the same pace as the dumplings without falling apart.
  • Pour the beaten eggs in a thin, steady stream away from the center of the simmer to get silky ribbons instead of scrambled bits.

The variations

  • Swap the pork mandu for chicken or vegetable mandu for a lighter take on the soup.
  • For a vegetarian version, use a well seasoned vegetable broth and vegetarian mandu, the tofu stays the same.
  • To save time, skip the tofu step and serve the soup with just dumplings, egg, and scallions, an easy weeknight option with kids.

What to serve it with

  • Steamed white rice on the side
  • Kimchi for extra kick
  • Hot green tea

Storage

Keep the cooked broth and dumplings in the fridge in a sealed container for up to 2 days, the egg and seaweed lose their texture quickly. Reheat gently over medium heat without a hard boil so the dumplings don't fall apart. Freezing isn't recommended once the soup is assembled, but raw dumplings freeze well before cooking.

Questions about this dish

Can I use homemade dumplings instead of frozen ones?

Yes, homemade mandu work well, just expect a slightly shorter cooking time since they're not frozen. Watch for them floating to the top, that's when they're ready.

Do I need to thaw the dumplings before adding them to the broth?

No, drop the frozen dumplings straight into the simmering broth. They hold their shape better and don't fall apart while cooking.

Can I make the broth ahead of time?

Yes, the garlic and soy broth can be made a day ahead and kept in the fridge. Just reheat it and add the tofu and dumplings right before serving.

What can I use instead of nori seaweed?

You can leave it out without changing the soup much, or swap in a little rehydrated wakame. The flavor shifts slightly but the broth's texture stays the same.

How long does it take to make a pork manduguk?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork manduguk?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork manduguk cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs, sesame. Always check the labels of the products you buy.

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