A comforting Korean mandu soup featuring a clear, perfectly salted broth, egg ribbons, and fresh scallion. Simple, hot, and highly aromatic, it is perfect when you want a nourishing bowl without the heaviness.
Ingredients
- 600 g fresh or frozen Korean mandu
- 1.2 l beef or chicken broth
- 2 pieces eggs
- 2 cloves garlic
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 3 pieces scallion
- 1 sheet nori seaweed
- to taste ground black pepper
- to taste fine salt
Method
- Thinly slice the scallion, separating the white from the green, grate or crush the garlic, then beat the eggs in a bowl until smooth and fluid.
- Pour the broth into a wide pot, add the garlic, the scallion whites, and the soy sauce, then bring to a gentle simmer until the raw garlic smell dissipates.
- Taste the broth and adjust with a little salt or pepper if necessary; it should be flavorful but not overly salty, as the mandu will season it further.
- Add the mandu to the simmering broth without crowding them, then let cook until they are puffed, tender, and hot all the way through.
- Lower the heat slightly to maintain a steady simmer, then pour the beaten eggs in a thin stream while gently swirling the pot to form soft ribbons.
- Let the egg set without stirring vigorously, until the strands are opaque and float in the clear broth.
- Turn off the heat, add the toasted sesame oil and the scallion greens, then let sit for a brief moment so the flavors meld without cooking the fresh garnish.
- Serve very hot in deep bowls, with the crumbled nori added at the last minute to retain its toasted flavor and light texture.
Nutrition
Per serving
- Energy
- 417.2 kcal
- Protein
- 24.41 g
- Carbohydrate
- 41.81 g
- Fat
- 19.81 g
- Fibre
- 4.08 g
- Calcium
- 27.92 mg
- Iron
- 0.56 mg
- Magnesium
- 13.68 mg
