Mandu dumpling soup
Cooking time:
40 minutes
Active time:
35 minutes
Complexity:
Easy
Hot rich soups are the pride of Koreans. In this recipe, we used ready-made broth and gyoza, so the preparation of the dish took very little time. If you want to make the soup more savoury, add kimchi cabbage to it before serving.
See all recipes category Hot 
Rate first
Recipe "Soup with Mandu dumplings"
Ingredients for 2 servings
chicken gyoza
1 pack
beef bone broth, frozen
2 pack. (900 g)
nori algae
1 sheet
daikon
¼ pcs.
onions
1 pc.
ground ginger
3 g
pasta kochudyan
20 g
sesame oil
20 ml
chili hot ground
3 g
garlic
1 clove
salt
½ tsp
beef beef beef
100 g
corn starch
10 g
soy sauce
20 ml
vegetable oil
30 ml
onion green
multiple feathers
Step 1/7
Salt beef, roll in starch and fry in vegetable oil over high heat.
Step 2/7
Slice the daikon, onion, garlic and nori seaweed into thin strips.
Step 3/7
Preheat the broth, add soy sauce and kochudyan paste to it.
Step 4/7
Lower into the boiling gyoza broth and cook for 5-6 minutes.
Step 5/7
Add the sesame oil and chopped nori, daikon, onions and garlic to the stock.
Step 6/7
Put the fried beef in the broth and cook for another 3-5 minutes.
Step 7/7
Serve the finished soup with chopped green onions.
Ingredients for 2 servings
chicken gyoza
1 pack
beef bone broth, frozen
2 pack. (900 g)
nori algae
1 sheet
daikon
¼ pcs.
onions
1 pc.
ground ginger
3 g
pasta kochudyan
20 g
sesame oil
20 ml
chili hot ground
3 g
garlic
1 clove
salt
½ tsp
beef beef beef
100 g
corn starch
10 g
soy sauce
20 ml
vegetable oil
30 ml
onion green
multiple feathers
Nutritional value per 100 g
Calories
122 kcal
Proteins
6 g
Fats
6 g
Carbohydrates
11 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
Similar recipes