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10 recipes found.

Snowflake pan-fried mandu with a crispy bottom like a cracker and a moist inside like steamed mandu, using starch water.

A super-fast 5-minute tteok mandu guk that uses crushed soup dumplings in plain water instead of a separate broth

A super simple kyou-don style rice bowl that creates a rich, hearty, and moist flavor using only the filling from frozen mandu, without needing expensive beef

A gukbap made by mashing frozen mandu into the broth without any bone stock, creating a deep meaty broth flavor, and adding rice cakes and egg.

A restaurant-style beef bone and brisket tteok mandu guk with deep, rich flavor, made by mixing brisket broth and beef bone broth in a 1:1 ratio

A snack-bar-style tteok mandu ramyun that elevates the broth to imperial levels with a secret seasoning blend and mayonnaise.

A super-simple beef bone mandu soup that delivers deep, savory broth flavor in just 5 minutes using store-bought beef bone concentrate and frozen mandu.

A hearty and spicy mandu-guk made with frozen dumplings and clams, reminiscent of jjamppong.

On a rainy day or whenever you crave a spicy broth, this rich mandu jeongol comes together quickly using frozen dumplings.

A super-simple mandu egg soup that comes together in 10 minutes using store-bought frozen mandu and tuna extract for a rich, smooth broth.