Korean Dumpling Soup (Manduguk)
Ingredients (Serve 4)
-16-20 pieces mandu(dumplings)
-1 cup dried anchovies (you can buy the anchovy flavoured tea bag it's easier to make soupbase)
-dried kelp 3 4-inch square pieces
-4 – 5 cloves of garlic
-2 scallion white parts
-1 tsp soup soy sauce
-Salt and pepper to taste
-1/2 sheet gim nori, cut into thin strips
In a large pot, add 10 cups of water and all the broth ingredients. Bring it to a boil over high heat. Reduce the heat to medium low and boil for 10 minutes.
Slice the scallion into thin strips.
Return the broth to a boil over medium high heat and stir in soy sauce, salt and pepper to taste. Add the mandu, Boil until all
of them float, and reduce the heat to medium and simmer for additional 2 or 3 minutes.
Ladle the steaming soup into bowls and garnish with the sliced egg
optional: Egg garnish
1) To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)
2)Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.