Spicy Kimchi Dumpling Soup (Kimchi Mandu-guk)

A comforting, vibrant Korean soup featuring tangy kimchi, silky tofu, and tender dumplings in a deep, savory broth. Perfect for a quick and warming meal.

Ingredients

• 2 cups well-fermented kimchi, chopped
• 10-12 dumplings (mandu)
• 1/2 block silken tofu
• 1 handful fresh bean sprouts
• 1 tbsp garlic, minced
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 4 cups water or kelp stock
• to taste white sesame seeds
• to taste green onions, chopped

Instructions

1. 1Sauté the garlic

   

   Start by sautéing minced garlic in a pot until it becomes fragrant.cite: 1 Allow it to sizzle gently in the oil to release its full aroma, creating a deeply flavorful foundation for the dish.

   Tip: Keep the heat at medium-low to prevent the garlic from browning too quickly and becoming bitter.
2. 2Cook the kimchi

   

   Add chopped kimchi and stir everything well.cite: 1 Sautéing the kimchi directly in the aromatic garlic oil enhances its rich, tangy, and savory flavors.

   Tip: Well-fermented, sour kimchi is highly recommended for soups and stews as it provides the most authentic flavor profile.
3. 3Add bean sprouts

   

   Add a handful of fresh bean sprouts over the cooked kimchi base.cite: 1 These fresh sprouts will provide a wonderful crisp texture and a refreshing contrast to the hearty broth.

   Tip: Ensure the bean sprouts are thoroughly rinsed and any dark or mushy ends are discarded before adding them.
4. 4Add water

   

   Pour in water and bring the mixture to a boil.cite: 1 Add enough water to generously submerge the vegetables, forming the base of your soup.

   Tip: For an even richer and deeper flavor, you can substitute the plain water with a savory anchovy or kelp stock.
5. 5Season the broth

   

   To season the broth, add one spoonful each of sugar, light soy sauce, and sesame oil, along with a large spoonful of Korean chili paste, stirring until dissolved.cite: 1

   Tip: Adjust the amount of Korean chili paste (gochujang) depending on your personal spice preference and the natural saltiness of your kimchi.
6. 6Add silken tofu

   

   Gently drop in some soft silken tofu and allow it to simmer in the flavorful broth.cite: 1 The tofu will absorb the rich and spicy flavors of the soup while maintaining its delicate, melting texture.

   Tip: Silken tofu breaks very easily, so carefully slide it off the spoon and avoid stirring the soup aggressively once its added.
7. 7Add the dumplings

   

   Using a large wooden spoon, carefully lower your dumplings into the simmering red kimchi broth. Ensure they are fully submerged so they cook evenly in the flavorful liquid.

   Tip: Handle the dumplings gently to ensure the wrappers do not tear while entering the hot soup.
8. 8Simmer the soup

   

   Allow the dumplings to simmer in the broth until they float to the surface, which indicates they are fully cooked through. The soup should be bubbling gently to infuse the dumplings with the kimchi and chili flavors.

   Tip: Keep an eye on the pot; once they float, they are ready to be served immediately.
9. 9Garnish and serve

   

   Just before serving, finish the dish by generously sprinkling white sesame seeds and freshly chopped green onions over the top. The fresh green onions add a nice crispness, while the sesame seeds provide a nutty aroma.

   Tip: Add the garnish at the very last second to keep the green onions bright and crisp.

Storage & Reheating

Burn It Off

Frequently Asked Questions