When I don’t feel like cooking but still want something warm and homemade, manduguk, or Korean dumpling soup, is my go-to. It’s light yet satisfying, ready in under 15 minutes, and perfect for those evenings when you just want something cozy without the fuss.
“Manduguk (만두국)” literally means dumpling soup in Korean: mandu meaning dumpling and guk meaning soup. It’s a beloved comfort food often enjoyed during winter or on Seollal (Lunar New Year), when families gather to eat rice cake and dumpling soup for good fortune. Traditionally, it’s made with homemade dumplings and rich beef or anchovy broth, but this version is a quick and easy adaptation that anyone can make with frozen dumplings.
Bring the water to a boil in a small pot. Add half an anchovy stock cube and let it dissolve.
Add the frozen dumplings directly into the boiling broth and cook for about 5–6 minutes, or until they float to the surface.
While the dumplings cook, slice your green onion and whisk an egg in a small bowl.
When the dumplings are almost done, drizzle the beaten egg into the soup in a thin stream. Add the green onion and cook for another minute.
Adjust the seasoning with soy sauce and finish with a dash of black pepper. Serve hot and enjoy the cozy goodness!