Korean Mandu Soup

To be very honest, I found Mandu (Korean Gyoza) while shopping for stuff at my Asian Market. I LOVE gyoza so when I saw this bag of frozen gyoza on steroids, I went for it. Later, on a cold rainy day I decided to do a soup and came up with this tasty and very quick recipe for a wonderful Soup and Sandwich dinner. I added spinach at the end for those of us who like it but I think the Bok Choy option would be even better.





1 48oz package of Beef Bulgogi Mandu
6 cups chicken stock
4-5 cups of water
1 bunch of scallions, chopped small diagonal (reserve some for topping bowls)
1/2 cup of baby carrots, chopped small
1/2-3/4 cup mushrooms, coarsely chopped
1/2 tsp ground coriander
1/2 tsp Garam Marsala
2 Tbs of toasted sesame seed oil
~ 1/4-1/2 cup soy sauce (to be honest, I didn’t really measure)
Kosher salt and coarse growing pepper to taste
Fresh baby spinach or several chopped baby bok choy (not both)


  1. In a large pot, add all the stock and water and bring to a boil on high.
  2. Reduce heat to a simmer and add sesame seed oil, soy sauce mushrooms, scallions, carrots and cook until softened. If you are using Bok Choy, add it now as well.
  3. Stir in Mandu and spices. Simmer until all the dumplings rise to the top …gently stirring occasionally.
  4. Not everyone loves fresh spinach but I do. So for those who like it, put a handful of spinach in their bowl and spoon the hot soup over the leaves and let set before serving.
  5. Serve, sprinkling reserved chopped scallions on top.

Everyone loved this soup, even the picky new food haters.