Spicy Mandu Guk

Sara Upshaw's avatar
Sara Upshaw

Ingredients

  • 1
    tablespoon Toasted Sesame Seed Oil
  • 2
    Green Onions
  • 1/4
    teaspoon Toasted Sesame Seeds
  • 2
    Eggs
  • 1/2
    Fresno Chili
  • 2
    Cloves Garlic
  • 2
    Tablespoons Fish Sauce
  • 1
    tablespoon Gochugaru
  • 1
    Tablespoon Soup Soy Sauce
  • 4
    cups Chicken Stock
  • 8-12
    Mandu
    any filling, frozen

Instructions

1
To start the soup, thinly slice the 2 Cloves Garlic and dice the bottom half of the 2 Green Onions into small pieces. Whisk 2 Eggs in a bowl and set aside. For the toppings, slice 1/2 Fresno Chili, the top have of the green onions, and set aside 1 tablespoon Toasted Sesame Seed Oil and 1/4 teaspoon Toasted Sesame Seeds
2
In a medium-sized pot, bring the garlic, green onions, 2 Tablespoons Fish Sauce, 1 Tablespoon Soup Soy Sauce, 1 tablespoon Gochugaruand 4 cups Chicken Stock to a boil. After 5 minutes, bring the soup to medium-heat and simmer for 10 min.
3
Bring the soup back up to a boil and add 8-12 Mandu (any filling, frozen). After 5 minutes, the dumplings will be cooked when they float and get slightly larger in size. Turn off the heat and drizzle in the beaten egg. Leave the soup sit for 2 minutes before serving.
4
4. To serve, ladle half of the dumplings and soup into separate bowls. Drizzle on sesame oil and top with the Fresno chili, green onion, toasted sesame seed oil and toasted sesame seeds.
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Sara Upshaw's avatar
To start the soup, thinly slice the 2 Cloves Garlic and dice the bottom half of the 2 Green Onions into small pieces. Whisk 2 Eggs in a bowl and set aside. For the toppings, slice 1/2 Fresno Chili, the top have of the green onions, and set aside 1 tablespoon Toasted Sesame Seed Oil and 1/4 teaspoon Toasted Sesame Seeds