Kim Jin-soon's Spicy Mandu Soup
A spicy hangover mandu soup made by stir-frying chili powder in scallion-infused oil to create a chili oil broth, then boiling glass noodles and frozen mandu.
Ingredients needed 1 servings
Recipe
Cooking tips
- When stir-frying chili powder, high heat can easily burn it, so reduce heat to low and stir-fry for a short time.
- Glass noodles take longer to cook than mandu, so be sure to add them about 3 minutes before the mandu to ensure they cook properly.
- If you stir immediately after pouring the beaten eggs, the broth will become cloudy, so leave it until the eggs set slightly.
Recommended for
- Those looking for a spicy hangover soup that clears the stomach after drinking.
- Those who want to make a spicy jjamppong-style soup using store-bought frozen mandu.
- Those who enjoy hearty mandu soup with glass noodles.
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