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)
- In a large pot, add all the stock and water and bring to a boil on high.
- 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.
- Stir in Mandu and spices. Simmer until all the dumplings rise to the top …gently stirring occasionally.
- 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.
- Serve, sprinkling reserved chopped scallions on top.
Everyone loved this soup, even the picky new food haters.