Quick Pork Manduguk
Silky Korean dumpling soup with tender pork-and-veggie dumplings in a clear, garlicky broth. Ready in 25 minutes with frozen dumplings as the shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
comfortcozykoreanporktendersoftweeknightsoup
Ingredients
- 12 count frozen pork dumplings (mandu)
- 6 cups chicken or vegetable broth
- 3 count garlic cloves, minced
- 1.5 tbsp soy sauce
- ½ tsp sesame oil
- 4 count dried shiitake mushrooms, sliced
- 2 stalks green onion, sliced
- ¼ tsp gochugaru (Korean red chili flakes)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 5 minutes.
- 2
Add minced garlic and sliced shiitake mushrooms; stir and cook 2 minutes until fragrant.
- 3
Slide frozen dumplings into broth. Stir gently and cook 5 minutes until they float and surface looks glossy.
- 4
Stir in soy sauce and sesame oil. Add gochugaru for heat. Taste and adjust seasoning.
- 5
Pour soup into bowls. Top with sliced green onion. Serve hot.
Tools you’ll need
- large pot (at least 3-quart)
- wooden spoon
- ladle
- bowls
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