Dumpling soup (Mandu-guk: 만두국)

Hi everybody! How are you doing these days? It's cold outside. We want to be cozy with some really hearty food. I'm going to introduce you to a really easy and delicious recipe today. Are you interested in it? It's called dumpling soup. In Korean, mandu-guk. Mandu means dumplings. Guk means soup. So mandu-guk. Let's make a delicious mandu-guk. Over the years, I've already posted a few recipes of how to make mandu, all different fillings. And also how to make wrapper. I made steamed mandu, pan-fried mandu, but I didn't make the mandu-guk. So a lot of people requested this recipe. To make delicious mandu-guk, we gotta make delicious stock first. I'm going to use beef brisket. And then make a nice stock. And then, just dump homemade mandu. That's dumpling soup. You guys might be thinking, oh, I don't have time to make homemade mandu, what should I do? You can use just store-bought mandu. I bought some frozen mandu from a Korean grocery store. I'm going to show you later. Let's make stock first. Add 8 cups of water. So I'm going to bring my brisket. So this brisket has to be really delicious. When you buy the brisket, it should be a little fat inside. Let's cut brisket. Just a little bit of fat is delicious. Make this soup more flavorful. Sometimes brisket doesn't have any fat. It's not tasty. When you boil this, it has to be a little bit fat. This is a half pound brisket. And 3 garlic cloves. Brisket, garlic, we are waiting until this water is boiling. Now I'm going to make jidan. Jidan is egg kind of paper. I'm going to separate egg white and yolk and then make a really thin paper. I can use it as a garnish later. So I'll just make it right now. Just a little bit. A little salt. Pinch, pinch. Some stringy things. This is egg yolk. Take it out. And brisket and garlic. And then turn down the heat to medium. So this is vegetable oil. Wipe it off with a paper towel. Then turn off the heat. It's hot, still hot. We turn off the heat, but with the leftover heat, we still can cook this so that it's not going to go brown. So I'm going to flip over. So it's cooked. Yellow paper is done. And here, let's do white. Same way. And wipe off with a paper towel. And turn off. When you make this, you have to use the non-stick pan. If the pan is sticky, you can't make the beautiful egg paper. I always keep my non-stick pans in a really secret place. And then nobody can touch this. Let's flip over. I'm going to cut this into thin strips. So I'll wait until it cools down. Store-bought mandu. You can go to a Korean store. In the frozen section, you can find this. So I found this kimchi mandu. So it's inside kimchi. Kimchi dumpling with pork. But you can choose any kind of your favorite filling inside. And I'll bring my homemade mandu. It's shrimp mandu. So shrimp mandu and beef brisket stock go well together. Think about it. Shrimp in seafood and beef. It perfectly goes well together. This is my mandu. Homemade mandu. When I make shrimp mandu, it's pleated kind of mandu shape. Folded nice, beautifully. But for mandusu, I prefer kind of look like a hat. Hat shape. This is my mandu, shrimp mandu. Have you guys made this? When I make mandu-guk, I use this style. I will add one egg in the last minute. 30 minutes passed. Let's check this out. It looks great. My brisket is very tender right now. How many mandu you can eat? This size. You can think about how many mandu. I will choose one person, seven. So I'm going to add 14. It's 14 mandu. Let's turn up the heat to medium high. And cover. We need to add green onion. This is green onion, large. Large green onion called daepa. And if you don't have this, use just green onions. Two green onions. But I have one, so I'm going to use this. More tasty. So you see, it's floating. Floating to the surface. One tablespoon fish sauce. This guy is sensitive. It's going to be broken easily. Use a wooden spoon like this. Nicely cooked. Let's taste. Very good. And then green onion. Just this guy is broken. It's okay. One broken makes it more tasty. So let's add egg. Just wait about 20 or 30 seconds. And then sesame oil and ground black pepper. About half a teaspoon. All done. So I'm going to remove from the heat. Nice. So this is mandu-guk. And let's garnish this. This egg paper, as I told you, this is like when you have some party and then you make it really nice looking, you can make it. But with family, you don't have to make this, right? But I like to show you really beautiful way. That's why I made. This is optional. We made mandu-guk today. It's easy, isn't it? Really colorful and tasty looking. The kimchi, my winter kimchi. I have some other side dishes in the refrigerator. I don't need anything else. Mmm, nice. Brisket stock, so delicious. Mandu. Good looking mandu. Mmm, shrimp flavor, so tasty. Circulant, juicy. Texture of shrimp is very springy. And chopped Asian chives. And tofu, soft tofu. Really melting in my mouth. I want some brisket too. Mmm, delicious. Outside today is a lot of snow we have now. I feel really cozy. After eating this soup, I'm going to go out. Today, we made Korean dumpling soup, mandu-guk. Enjoy my recipe. See you next time! Bye!