Manduguk is basically Korean dumpling soup. If you have mandu, or dumplings, already made, then this recipe is relatively easy cooking. I usually make a lot of mandu 2-3 packs of wrapper (120-180 pieces) at one time and freeze them to use it when I need (here is the mandu recipe). It can be a quick Sunday brunch menu or a main dish if you serve a biger portion per serving. The fillings can be variety of meats and vegetables or just vegetables. I’ve made kimchi/pork, pork/beef/vegetables, zucchini/shrimp, but it can be many other combinations.
4 cups of soup stock, either from boiled anchovy stock (anchovy + seaweed + moo pieces boiled), clear chicken broth or beef broth
1 giant green onion (daepa 대파) or 2-3 regular green onion
2 tsp clear soy sauce (guk ganjang 국간장)
1 tsp salt
dash black pepper
Put 4 cups of soup stock into a pot, bring to a boil and add dumpling (mandu) pieces – let it boil for 2-3 minutes, or until the dumplings start floating, with the dumpling fillings showing clearly through the skin.
Add the clear soy sauce, and taste to see if it needs more salt.
You can serve this with sauce made from soy sauce, garlic and green onion/giant green onion pieces. Since this soup is mild-tasting, it's nice to serve with kimchi or kkagdugi (radish kimchi).