Main ingredients 🥩
Frozen dumplingsGochugaruGreen onionCheongyang chili pepperEgg
Solo Cooking God's Mandu Jeongol-Style Manduguk
A deep-flavored dumpling hot pot style soup made by mashing frozen dumplings for broth, roasting them with gochugaru to create a rich meaty broth, then adding more dumplings and vegetables to boil.
🙋 Recommended for
- ⭐ Those who want a rich, deep dumpling soup without the hassle of making broth from scratch
- ⭐ Those who want to use frozen dumplings languishing in the freezer to create a delicious hot pot experience
- ⭐ Those in need of a hangover cure or who want to enjoy a spicy, hearty broth with a glass of soju
Ingredients needed 🛒1 servings
- Generous amount of frozen dumplings (including 3–4 for broth)
- 2–3 Tbsp cooking oil
- 1 Tbsp gochugaru
- 3 paper cups water (about 540ml)
- 1 green onion
- 1 Cheongyang chili pepper
- 1 egg
- A pinch of black pepper
- Rice cake for tteokguk or preferred vegetables, as desired (optional)
Recipe 🍳
- Put 2–3 tablespoons of cooking oil in a pot or pan and place 3–4 frozen dumplings to be used for the broth on top.
- Over low heat, lightly cook the frozen dumplings until they defrost and become soft and mushy.
- Once the dumplings are soft, use scissors to roughly cut them up, separating the wrappers and filling completely, and crush and stir-fry them.
- When the dumplings are browned and smell nutty, add 1 tablespoon of gochugaru and stir-fry quickly over low heat for about 10 seconds until the chili oil releases.
- Pour in 3 paper cups of water, turn up the heat, and add the white part of the green onion, the remaining dumplings to eat, and any optional rice cakes or vegetables.
- For a spicy kick, finely chop 1 Cheongyang chili pepper and add it in. Boil until the dumplings are fully cooked through.
- Taste the broth and if it’s bland, add salt or fish sauce to adjust the seasoning. Crack in 1 egg.
- Finally, add the green part of the green onion and a sprinkle of black pepper, boil for one more minute, and serve.
- Put 3–4 dumplings for broth in an oiled pan, defrost, then roughly cut with scissors and crush while cooking.
- Add gochugaru, stir-fry briefly over low heat, then add water along with the remaining dumplings, vegetables, and Cheongyang chili pepper, and boil.
- Adjust seasoning, then add an egg, green onion, and pepper, and boil briefly until the dumplings are cooked.
Cooking tips 💡
- When mashing the broth dumplings, the meat and vegetable components in the filling, perfected by corporate R&D, infuse the soup with rich flavor without needing a separate broth.
- When stir-frying with gochugaru, keep the heat low—high heat will burn the chili flakes, resulting in bitterness. Always reduce to low heat and stir-fry for no more than 10 seconds.
- The basic seasoning comes from the dumpling filling, but if it needs more, add just a tiny amount of soup soy sauce, fish sauce, or salt to suit your taste.
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