There’s nothing quite like a steaming bowl of Spicy Mandu Soup (Mandu Guk) on a chilly day. This bold, comforting Korean dish combines tender rice cakes, savory broth, and flavorful Korean dumplings (mandu) in a way that feels both nostalgic and invigorating. Whether you grew up eating it on New Year’s Day or you’re new to this warming staple of koreansk mad (Korean food), this version adds a fiery twist to the traditional soup, layering in chili flakes and garlic for heat while still maintaining the soul-soothing richness of the original. If you’ve ever wondered how to make dumplings or searched for the perfect asian dumpling soup, this recipe delivers on all fronts—with satisfying homemade dumplings and a broth that will keep you coming back for more.
Spicy Mandu Soup with Rice Cake
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Korean
Large soup pot or Dutch oven Essential for simmering your spicy broth and assembling the final dish. A heavy-bottomed pot is ideal to avoid scorching the broth.
Mixing bowls For preparing the dumpling filling and beaten egg.
Fine mesh strainer or cheesecloth Useful if you're making your own stock from scratch.
Dumpling Press (Optional) Makes sealing dumplings easier and consistent, but hand-folding works just fine.
Ladle and Wooden Spoon To stir, ladle broth, and portion out your finished soup.
Slotted spoon Helpful for removing dumplings if needed.
For the Spicy Broth
- 6 cups beef or anchovy stock beef broth gives a richer taste
- 2 tablespoons gochugaru Korean chili flakes
- 1 tablespoon gochujang Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- Salt and pepper to taste
For the Mandu (Korean Dumplings)
- 1/2 pound ground pork
- 1/2 cup finely chopped napa cabbage lightly salted and squeezed of moisture
- 1/4 cup chopped green onion
- 2 teaspoons minced garlic
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 20 round dumpling wrappers you can also use square wonton wrappers
Additional Soup Ingredients
- 1 cup sliced garaetteok Korean rice cakes, soaked in water for 30 minutes if refrigerated
- 1 egg lightly beaten
- 1 sheet roasted seaweed gim, cut into strips
- 2 green onions sliced
- Toasted sesame seeds for garnish
Prepare the Dumpling Filling
In a medium bowl, combine the ground pork, chopped cabbage, green onion, garlic, soy sauce, sesame oil, and white pepper. Mix until everything is thoroughly combined—your hands are the best tool for this.
This is where the dumplings aesthetic really shines—smooth wrappers encasing rustic, savory filling, a reminder that homemade dumplings carry a charm no store-bought version can replicate. If you’re into the homemade route, this is also a great introduction to how to make dumplings from scratch.
Assemble the Dumplings
Place about a teaspoon of filling in the center of each wrapper. Moisten the edge with a bit of water, fold in half, and press the edges together, crimping if desired. If you're new to folding, start simple—half moons will do.
This mandu recipe is quite versatile; if you're curious about variations, you can swap the pork for ground beef, chicken, or even tofu and mushrooms for a vegetarian option. While this recipe features traditional Korean dumplings, it draws parallels with other asian dumplings recipes, like the ones found in authentic chinese recipes or dumplings recipe chinese.
Make the Spicy Broth
In your large soup pot or Dutch oven, heat sesame oil over medium heat. Add garlic and ginger and sauté for a minute until aromatic. Stir in gochugaru and gochujang and cook for another minute to bloom the spices.
Pour in your broth, soy sauce, and bring everything to a boil. Reduce to a simmer and let it develop for 10-15 minutes. This spicy base captures the essence of a good asian dumpling soup—warm, umami-rich, and just the right amount of heat.
Add the Dumplings and Rice Cakes
Once your broth is ready, gently drop in your dumplings and sliced rice cakes. Simmer for 8–10 minutes until the dumplings float and are fully cooked. The rice cakes should become soft and chewy.
Pro tip: Don’t overcrowd the pot. You want the dumplings to have enough space to cook evenly.
Add the Egg and Garnishes
Slowly drizzle the beaten egg into the soup in a circular motion, stirring gently to create egg ribbons—similar to how it’s done in egg drop soup.
Top with sliced green onion, seaweed strips, and a sprinkle of toasted sesame seeds. The final presentation feels like a blend of ramen and dumplings—rustic, hearty, and unmistakably satisfying.
Pairings
This spicy mandu soup is bold enough to stand on its own but pairs wonderfully with a few accompaniments:
- Kimchi Pancakes (Kimchijeon): Their crispy edges and tangy flavor make a perfect contrast.
- Japchae (Korean Glass Noodles): For a noodle-based side that’s sweet and savory.
- Cold Cucumber Salad: A refreshing palate cleanser with vinegar, sesame, and garlic.
- Japanese Curry Rice: For a fusion-style meal that offers rich, mellow spice next to the vibrant broth.
- Steamed Buns or Baozi: These soft pillows work well as an additional dumpling-inspired dish.
If you love exploring Asian noodle recipes or dishes that showcase the harmony between spice, texture, and comfort, this soup pairs seamlessly with your favorite sides.
FAQs
1. Can I use store-bought dumplings?
Absolutely. While home made dumplings add a special touch, store-bought mandu or frozen asian dumplings work just as well. Just make sure they’re fully cooked before serving.
2. What type of meat is best for mandu?
Ground pork is traditional and lends a juicy, flavorful filling. However, you can use ground chicken or beef. For a leaner option, try turkey or tofu. Just avoid very lean cuts, as they can dry out.
3. Can I make this soup vegetarian?
Yes! Use vegetable broth, tofu-based dumplings, and skip the egg if needed. Consider adding mushrooms like shiitake for extra depth. This still aligns with the core of a good asian dumpling recipe.
4. Is this recipe the same as traditional mandu guk?
This is a spicy variation of mandu guk, which is usually served with a clear beef broth and without chili. This version brings a modern kick to the classic korean dumpling soup.
5. Can I freeze homemade mandu?
Yes, and you should! Place assembled dumplings on a tray in a single layer and freeze until solid. Then transfer to a freezer bag. They’ll keep for about 2 months and can be boiled directly from frozen.
