So, dumplings are done and they are sitting pretty in the freezer. Perfect! Now we can focus all of our attention on the broth.
As promised, let’s dive right into Manduguk today!
Manduguk is a traditional Korean soup that is made on New Years Day. It is served with dumplings, chewy rice cakes, and lots of fun toppings. My personal favorites are strips of soft fried eggs, kamaboko, roasted seaweed, and marinated skirt steak.
Greg knows it’s Manduguk time when the smell of beef broth slowly permeates the house. Manduguk starts simply with water and beef. I like to use skirt steak but flank steak will work just as well. Once the steak is rinsed, I place it directly into a pot of water and bring it to a boil along with onions and garlic. The steak slowly cooks on low heat for two hours as it flavors and seasons the broth. The addition of kelp and dried anchovies add body and depth that makes this soup so special. Make sure you clean the anchovies properly before adding it to the broth. Follow Maangchi’s video at 2:35 as she cleans the anchovies before using them in her fish cake soup.
New Years Day was so exciting as a kid. I would dress up in my bright and colorful hanbok and spend all day prancing around in it. At Sebeh, all the kids would pay respect to the elders with a heavy bow and wish them a Happy New Year. In return, the elders would bless the kids with hopes for a prosperous future and gift us money. It was so fun! My piggy bank grew heavy overnight. One bow for ten, sometimes twenty dollars! The money was a nice perk, but the best part of the day was spent mingling and laughing with family over hot Manduguk. A New Years Day never went by without this special soup.
New Years Day is not only a celebration of a new year but it is also a celebration of life. The making and eating of this dumpling soup symbolizes a birthday, another year of life, and a brand new start to a brand new year. This is what Manduguk is all about! It prepares you and fortifies you for what lies ahead.
I make Manduguk once a year so it is super special to me. Knowing that it is a once a year soup, I give it the time it needs to develop the richness of flavor. Don’t rush the process, but enjoy it. Take the time to deeply inhale the rich broth as it slowly simmers on the stovetop. Savor each bite of chewy rice cake as you slowly sip the soup. Manduguk will get you on the right track and get you ready for another new year.
Cheers to a New Year!
- ½ pound Skirt Steak (or flank), remove any excess fat
- ½ onion, roughly chopped
- 2 garlic cloves, smashed
- 1 sheet dried Kelp
- 15 dried anchovies
- 2½ Tbsp soy sauce
- 1 tsp salt
- ½ Tbsp sesame oil
- ½ tsp sesame seeds
- 2 cups Rice Cakes (Duk)
- 10-15 dumplings
- ¼ cup chopped scallions
- 1 egg, fried and cut into strips
- kamaboko sliced
- roasted nori, cut into strips
- marinated skirt steak
- Place 12 cups (3 L) of water in large pot and add skirt steak, onions, and garlic. On high heat, bring to a boil and then lower heat to simmer.
- Wait 30 minutes, then skim fat and foam that accumulates on surface and continue on low simmer.
- Wait another 30 minutes, then add 2 cups of water, dried kelp, and anchovies to broth and continue on low simmer for another hour.
- After 2 full hours on the stove top, remove skirt steak and place aside. Then separate liquid broth from solids by pouring through strainer.
- Discard solids.
- Place liquid broth back into pot and add 2½ Tbsp soy sauce and 1 tsp salt. Mix. Bring back to low simmer.
- Meanwhile, soak rice cakes (Duk) for 30 minutes in cold water. Then remove water through colander.
- To simmering broth gently add dumplings. The dumplings will rise to surface once they are cooked through (approx 5 minutes). Give a gentle stir after several minutes to prevent sticking to the pot.
- Then add rice cakes and continue on low heat for another 2 minutes.
- Serve immediately while hot.
- Add toppings - marinated skirt steak (see note), fried egg, kamaboko, nori, scallions.
If using frozen dumplings, allow to defrost for 30 minutes prior to adding to broth